Creamy frosting that has the perfect vanilla-almond flavor that when added to any cake,cupcake or sugar cookie, is absolutely delicious!
I’ve shared this recipe before with some cookie recipes, but I decided this frosting deserves its own TAH-DAH!
First thing first. Do you know?
What is the difference between frosting and icing? Frosting is thick, fluffy and definitely creamy! It can be used to coat the outside and inner layers of a cake top, sugar cookies or cupcakes. Icing is thinner and glossier than frosting and can be used as a glaze or for detailed decorating. Makes sense right?!
I usually make cakes and such for birthdays at our house. This buttercream frosting has become a family favorite and now…we can’t eat the stuff you buy at the store. We are all frosting snobs!
Don’t you just want to stick your finger into this fluffy creaminess and give it a try? Me too. I did! Gotta make sure it tastes good!
INGREDIENTS
- Butter
- Crisco (original)
- 2 lbs. Powdered Sugar
- 1 tsp. Vanilla Extract
- 1 tsp. Almond Extract
- Pinch of salt
- 3/4- 1 C. Whipping Cream
The recipe below will tell you exactly how to mix it! Color the frosting with food coloring and add whatever sprinkles you want, and they become festive!
The last time I made this frosting was a Christmas for my Brown Butter Cookie Bars. I cut one square out and heaped frosting on this piece. Honestly, we didn’t eat this one. Had to showcase the frosting! But it sure looks yum!
This is the kind of frosting that gets this ever slight crust, and when you bite into it, it is just pure creamy, melty goodness! So, the great thing is these can sit out on a cute plate for a few hours and still be yummy!
I don’t leave them out overnight. If they don’t get eaten up, I put them in an air tight container and pop them into the fridge and then when anyone wants one they just pull it out and eat it.
CAN I FREEZE THE FROSTING?
YES! And it will taste like you just made it! I put it into a rubber-maid container and then use saran wrap and press it into the top of the frosting so that no air can get in. Then freeze. Maybe up to two weeks. You can do the same thing with the cookies. Wrap each one individually and store in a gallon ziploc bag.
Crusting Vanilla -Almond Buttercream
Ingredients
- 2 pounds powdered confectioners sugar
- 1/2 c butter
- 1/2 c shortening
- 1 tsp. vanilla extract
- 1 tsp almond extract
- pinch salt
- 3/4-1 c whipping cream
Instructions
- Cream butter and shortening for 2-4 minutes until it is a light yellow colorAdd vanilla and almond extractAdd powder sugarSlowly add in the whipping creamMix for 3-4 minutesVariation:You can use all butter for this recipe by replacing the shortening. Also, you can replace the whipping cream with whole milk, or 2% milk.Recipe adapted from I am Baker
I hope you and your family or whoever you make this for loves it as much as we do!
