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Almond butter in buttercream

post #1 of 7
Thread Starter 
Have you ever used almond butter to make almond buttercream? I don't really want to use almond extract but as I considered using real almonds in other ways, I thought about almond butter, mixing it in like you would wih peanut butter.

Any thoughts?
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post #2 of 7

I've used almond butter in recipes that were originally peanut butter, so your idea makes sense. But I've not done this with buttercream. Have you considered using almond paste? If you make it, I hope you'll let us know the results.

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post #3 of 7
Quote:
Originally Posted by kikiandkyle View Post

Have you ever used almond butter to make almond buttercream? I don't really want to use almond extract but as I considered using real almonds in other ways, I thought about almond butter, mixing it in like you would wih peanut butter.

Any thoughts?

kikiandkyle:  why don't you want to use almond extract? there are some fab extracts. What is your goal.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #4 of 7
Thread Starter 
I don't really have a problem with extracts in theory, I just wanted to have actual almonds in the buttercream without it being chunks. I don't think earthy is the word I'm looking for but I can't think of anything better to describe what I mean!

I haven't really looked at almond paste, I think I thought it was just marzipan but a quick Google search tells me it's slightly different.

I'll have a go with the almond butter anyway and report back. My local grocery store grinds it fresh so I can just get a very small amount to try it. I think it's usually quite expensive.
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post #5 of 7

They will taste entirely different from the extract, but I assume you know that. I make almond butter rather a lot and it will be totally different depending on whether you use raw or roasted almonds. Also, if you use salted almonds that will add quite a bit of salt.  Raw almonds take a lot longer to get to "butter" in the food processor and it doesn't really get to a consistency I picture adding directly to frosting. Maybe thin it with some icing first. May be be different with a vitamix.

post #6 of 7
Thread Starter 
Oooh finally a reason to use my vitamix!
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post #7 of 7

i'd like to hear how it turns out, too. i find peanut butter mixed into IMBC to be a heavenly combination. Many people who don't like peanut butter love it, anyway! 

 

keeping posted...

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