Almond Butter Icing

Almond Butter Icing

26 Reviews 5 Pics
Recipe by  DeDe

“Light almond flavored icing, great for sugar and butter cookies. You may need as little as 4 cups of confectioners' sugar; just stop adding it when you've reached the desired consistency.”

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Adjust Servings

Original recipe yields 4 cups



  1. Cream together the shortening and the butter, add the almond extract and beat until fluffy.
  2. Beat in the confectioners' sugar, one cup at a time. Add the milk alternately with the confectioners' sugar, one tablespoon at a time until the icing reaches the desired consistency. Color and decorate as desired.

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Reviews (26)

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Great "road map" of a buttercream recipe, easily manipulated to accomodate any and all of your buttercream needs whether it's for cookies, cupcakes, or decorating. Thicker, thinner, more butter, all shortening, play with this till you get it to suit you. In this case I reduced the almond flavor by half and it was just the perfect hint of almond. Overdo it and the flavor is unpleasant and overbearing. I wanted this frosing to pipe onto cupcakes so I nearly doubled the powdered sugar called for and addded half and half until I got the thicker consistency I wanted.



Not only good on cookies, but great on special occasion cakes. Make it al little stiff and you can create decorative flowers and borders with this recipe. Linda Carver-Hereford,Texas



I didn't really use shortening.. I just cut it out of the recipe and used whipping cream instead of milk.. it worked really good..

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Amount Per Serving (32 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 18.8 g
  • 6%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 42 mg
  • 2%

Based on a 2,000 calorie diet



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Coffee Butter Frosting


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