I usually use vanilla, but decided to try something a little different this time and added almond instead.

I just tasted the bc, and I don't particularly care for it!

I used 1 cup crisco, 1 cup butter, 2 lb. powd. sugar, milk and 2 tsp. almond flavoring.

I think I should have just used 1 tsp.

Anyway I can "die down" the taste a bit w/o having to waste a whole batch of bc?

anyone????

You used too much. The recipie is use is:

1/2c Crisco
1/2c butter
1 lb sugar
3/4 tsp vanilla
1/4 tsp almond
3 tble water

if I use all crisco then I to 1/2 tsp vanilla, 1/4 tsp butter extract, 1/4 tsp almond.

To me you want the almond to be a subtle taste and not something people go..ohh wow almond.

I get rave reviews about my icing. People are always asking what that faint after taste is because they love it. I don't tell them because well...it's my "secret receipe"

Shanna

I know I used too much....is there anyway I can dull the almond taste so I don't have to waste a whole batch of buttercream?

What if I put a little vanilla in there?

hmmm- do you have any other buttercream on hand to mix with it that just has the vanilla added. That's the onlly thing I can think to do - or can you make up another small batch of BC to add to it.

I make it with Almond Extract all the time and people love it but I use 1tsp of Almond and 1tsp butter flavor - but I use less butter then you - so you could just leave out the butter flavor and use only 1tsp almond extract- I always get good reviews from it - I just think you used a little too much, it is pretty strong!

Good luck with it - It's one of my favorite types of buttercream especially with chocolate cake!! YUMMY!

Whenever I'm baking something just for me, I put at least that much almond in mine, and I love it.

Maybe you just don't like almond. My daughter hates it. I can't get by with the tiniest little bit in anything I make for her.

I've found that the brand of almond makes a HUGE difference, too. Store brands are sometimes harsh. And the natural is far better than imitation. Lorann Almond is easy to overdo, and it's an imitation. Tastes horrible with too much in it.

I do like almond, but just a hint I guess, lol!

I put some vanilla in it & it tastes a little better.

I always use almond!! Actually I use 4 flavorings in my BC icing and everyone brags about it. (but I don't tell them which ones!) Try adding more vanilla or just make for BC icing to add to it.

GOOD LUCK!

Michele

I use the Wilton Class Buttercream recipe, but I replace the vanilla with almond extract, and I am pretty sure it is 2 tsps. To me it is the best tasting buttercream I have made yet (mind you, I also replace 1/4 cup sugar with flour and use half butter too).
Sorry I can't help you with dulling the almond taste, so here's a bump!

I like almond extract. I use the exact same recipe you used but I also use 2 tsp pure vanilla extract in my recipe. That might help it not taste so intensely almond...you could try it if I'm not too late!

I love the almond and that's the only flavoring I use. But now I think I will try the 1/2 almond 1/2 vanilla...that sounds like a good mix. Best of luck! Let us know how it turns out.

Almond is the only flavor I use for my icing and people always comment that my icing is not too sweet and how much they like it. Vanilla always seems so cloying.
You used way too much extract for that amount of ingredients. I usually make a double batch of icing using two bags of powdered sugar and I use two teaspoons almond for that. Please try it again

I did the same thing and used too much almond extract a while back. I didn't want to toss the icing out so I purchased some more ingredients and made up another batch with no almond flavoring and mixed the batches together. It tasted fine then. Of course I had way too much icing so I froze half of it.

Almond is my preferred flavor and I use it a lot. A good balance though is 50/50 vanilla and almond or 75v/25a.

To save your buttercream, you can just add a bit of vanilla to bring down the sweet tones of almond, vanilla is more a base flavor. Also, add a little kaluha, as almond and coffee flavors work well together.

Thank you to everyone!!!

I put in 2 tsp. of vanilla......and that really toned the almond down a bit.

It kinda tastes like there's still a little too much almond...almost; it kinda gives you that "hmm...what else is in here?" LOL

This is the first time I've combined flavors & I do like it! The next time I will use 1 1/2 tsp. vanilla & 1/2 tsp. of almond.

I also have butter flavor, don't know if I want to get it out yet or not, lol!

Yeah, i've used the almond too. I love it, but others would think it's too sweet. I try to stay away from having shortening in my buttercream 90% of the time, so what I do is to use salted butter (cuts the sweet flavor) and then I do 75% vanilla and 25% almond. You can't really tell that there's almond in it, but it gives it such a warm, delicious flavor.

My BC recipe calls for 2 tsp of butter, 2 tsp of vanilla and 2 tsp of optional flavoring. I almost always make that optional flavoring almond.

Rachel

Almond is all I have ever used. After a 6 yr "hiatus" from decorating, the first thing my mom said was to make sure and make the icing with almond flavor like you used to...and to be honest I usually used a "capful" (whatever that equals. 1tsp??) Anyway, everyone I know likes it better!!

I have always used almond extract in my bc. Just recently because of the cost of the extract, I tried almond emulsion. Because it is alot stronger than the extract, I had to adjust the amount used from 1 tablespoonful to 3/4 tablespoonful. I don't use any other flavorings in my bc, only almond.

I have to use less emulsion per recipe and it's alot cheaper than the extract. My icing is rather sweet but that's what makes my cakes so popular. I do find that my icing is less sweet when I use the snow-white buttercream recipe from Wilton that includes the meringue powder. (PS-I omit the salt and other flavoring from the recipe)

Almond is my favorite. I use itall the time...

Same here, I use almond and vanilla. Usually 1/2 and 1/2 - BUT I just bought some of the wilton brand (never used that brand of almond before) and it is different....a little stronger than my usual brand. So, until that is gone, it is 3/4 vanilla to 1/4 almond! I do not use the butter flavoring, I tried it several times and it leaves a "chemical" taste to me.

To a double batch of bc I have always added 2 tsps of butter flavoring, vanilla and almond (all Wilton).

2/3 warm water
4 TBS of meringue powder
Beat until almost stiff
Add 1/2 bag of powdered sugar and beat
Add 1 whole bag of powdered sugar gradually alternating with 1 1/4 cups of Crisco.
Add 1 tsp of salt
2 tsps of butter, vanilla and almond flavoring
Beat until well whipped

I have had such rave reviews about my bc. I think the vanilla and butter flavoring balance out the almond but even people that don't like almond love my bc.

I make the pure white buttercream because I think the colors take much better.

I like the almond too, but recently I tried the CK flavoring called Creme Bouqet (sp??) and it was really good. I have had a few people mistake it for lemon, but as long as you don't add too much it just has a nice ......well floral taste.....if that makes sense???

Try a bit of butter flavoring. OR cherry if you have it.

ohhh cherry....I bet a little of that with almond would be really good!!!

Has anyone used the butovan from Earlene Moore? I just got mine today (and the strawberry powder) and can't wait to try them. the whole box smells like strawberry, so I am betting that is some strong stuff there.

My Wilton instructor told us he used 1 tsp. vanilla, 1 tsp. butter and 1 tsp. almond extracts. I use this for a single batch of BC and everybody has a fit over it!

My 2 cents worth

I also use Almond, Vanilla and Butter flavorings. I think the Almond just adds that What is that? about your icing. I only use 1/4 tsp. of the Almond because its so strong and more of the others. Its also good in fresh cherry pie too. Sandy