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Almond buttercream

post #1 of 6
Thread Starter 
I am making a baby shower cake for my best friend & she has requested some type of almond flavor in the cake. I was planning on making a white vanilla cake (cake mix) with almond crusting butttercream. Do I just replace the vanilla extract with almond extract? Or do I replace some of the vanilla with almond? Thanks for your help!
post #2 of 6
You can use both or just almond flavoring. You can also add flavoring to your cake batter too. Flavorings/extracts are very versatile and almond is one of my favorites in white cake!
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post #3 of 6
Thread Starter 
Quote:
Originally Posted by jones5cm

You can use both or just almond flavoring. You can also add flavoring to your cake batter too. Flavorings/extracts are very versatile and almond is one of my favorites in white cake!



Thank you for the quick response! How much extracts/flavorings do you use in your cake batter & do you use it in place of some of the water to balance the liquid?
post #4 of 6
Depending on the recipe you are using you can use up to 2 Tablespoons (total) of flavoring in a batch of icing that uses 2 lbs of sugar. Here's a great tasting, easy recipe to use:

http://cakecentral.com/recipe/2-icing
post #5 of 6
Almond extract is 3 or more times stronger then vanilla depending on brand. If you put 2 tablespoons of almond extract in 3 pounds of buttercream I can almost guarantee you it would be inedible. I put about 2 tablespoons of almond extract in 40 quarts of cake batter! In case you are wondering, that's about 300 servings of cake.

I use 1/8 tsp of almond extract to any recipe I'd normally use 1 tsp of vanilla, and I taste taste taste. You can always add more, but you can't take it out!
post #6 of 6
I've added the Almond flavoring, just a small amt to a white cake mix and it tastes really good.
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