There are a few things that are important to know about frosting. First, there are a million recipes out there...and for good reason. Some have to be refrigerated, some don't. Though that sounds simplistic, if you are making an elaborate cake that won't be made and consumed on the same day, or you are using fondant, you probably want to stay away from a frosting that requires refrigeration. On the other hand, if looks don't matter and you are more interested in a particular texture or ingredient (such as cream cheese), refrigeration might be a necessity. This particular recipe is great for parties because it can be out at room temperature for long periods of time. It also has the right texture to create a smooth white cake finish or to thicken and thin as needed for anytime of buttercream decoration (i.e. flowers, writing, decorative cupcake topping, etc.) Almond buttercream matches well with a variety of fillings (raspberry, strawberry, cherry) as well as cakes or cupcakes (white, almond, amaretto, chocolate). So - for a simple, versatile buttercream check out the recipe below. I am enjoying vacation this week and wish everyone a happy Memorial Day weekend. Remember to step away from the picnic table and honor those that make our freedom possible!
Almond Buttercream Frosting
Yields: Frost one two-layer 9" cake or ~24 cupcakes
1/2 cup butter
1/2 cup white vegetable shortening
2-3 T water
1 teaspoon almond-extract
1 pound powdered sugar
Using a stand mixer or hand held mixer, cream the butter, shortening, 1 tablespoon of water, and 1 teaspoon of almond extract together. Add powdered sugar a couple cups at a time, mixing in-between. If mixture gets too thick, add another tablespoon of water. Beat well. Once all of the powdered sugar has been added, check your frosting consistency. If you want it thinner, add water, 1 teaspoon at a time until desired consistency is reached.