Almond Flavored Icing

Baking By arsing1 Updated 2 Aug 2010 , 4:32am by kansaslaura

arsing1 Posted 30 Jul 2010 , 3:21pm
post #1 of 13

I have a customer that has requested almond icing. I've never made it before. Can I just substitute almond extract for the butter flavoring or vanilla flavoring in my usual buttercream recipe? I appreciate any help, thanks!

12 replies
cattycornercakes Posted 30 Jul 2010 , 3:29pm
post #2 of 13

Yes...that is what you'd do. I use almond extract in my icing all the time.

arsing1 Posted 30 Jul 2010 , 3:40pm
post #3 of 13

Ok, great! Thanks so much! Would I sub it for both the vanilla and butter flavor or just one of them?

pmarks0 Posted 30 Jul 2010 , 3:59pm
post #4 of 13

Almond extract can be quite strong, so I would maybe do half of the vanilla and see how it tastes. If you want it stronger, just add a little bit more. I think you could probably keep the butter flavour extract in there.

arsing1 Posted 30 Jul 2010 , 4:00pm
post #5 of 13

Ok, great! You guys are awesome! Thanks so much!

arsing1 Posted 30 Jul 2010 , 7:16pm
post #6 of 13

Ok, I added the almond extract but the icing now tastes like cherry! icon_surprised.gif Is this what is supposed to happen?

cattycornercakes Posted 1 Aug 2010 , 12:32am
post #7 of 13

I've never had that happen! Whats your recipe?

deej Posted 1 Aug 2010 , 12:42am
post #8 of 13

I make almond frosting all the time. It's my family's favorite flavor. I use a teaspoon each of almond and vanilla. I don't use butter flavor because I make the frosting with butter. HTH

arsing1 Posted 1 Aug 2010 , 12:47am
post #9 of 13

I just used my regular buttercream recipe and used almond extract instead of butter flavor.

Too late to fix it now, it's been hacked into hours ago.

erincc Posted 1 Aug 2010 , 2:47pm
post #10 of 13

Make sure you are not using too much almond, it is very strong. It is very similar to cherry flavor. I use vanilla, almond & butter flavor together. Sorry, it's too late now, hope it was okay!

bakencake Posted 1 Aug 2010 , 2:57pm
post #11 of 13

I agree. because almond is too strong i usually use vanilla, butter (I dont use butter I use shortening so I need the butter flavor) and a dash of almond.

arsing1 Posted 2 Aug 2010 , 4:15am
post #12 of 13

Thanks for the advice. I'm sure my next batch will be much better.

kansaslaura Posted 2 Aug 2010 , 4:32am
post #13 of 13

I keep some almond in a bottle with an eye dropper. I learned the hard way--it can take over in an instant.

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