Adding Almond To Cake Mix And Buttercream-- How Much????
Decorating By elvis Updated 6 Jul 2006 , 4:09pm by wendysue
Hi-- I'm wondering what is a good amount of almond extract to add to white cake mix in order to get a good flavor?? I've got an almond cake order this week--In the past, my flavoring always seems to disappear.
Maybe its supposed to be brushed on afterwards???
I'd also like to add it to buttercream.
Sorry-not much help. I add until it smells right. Guessing it would be about 1-2 tablespoons for a double batch of icing.
I love almond flavoring so I probably go a little heavy handed. I would add at least 1 T to my cake mix batter. I like the White Almond Sour Cream Cake.
For my buttercream icing I just keep adding until I get the flavor I like.
darkchocolate
I use the Basic Butter Cake Recipe from the Cake Mix Doctor. Instead of adding two teaspoons of vanilla, I use almond extract.
(I usually pair that cake with raspberry filling and everyone that's had it loves it.)
Now I'm hungry...again. Ha ha ha! Good luck with your cake!
I've been adding it to most of my cakes, both batter and icing for sometime now and do it different ways. Sometimes I just add a few drops to the batter and icing. I can still taste it when I do. Occasionally I add as much as a tsp to a batch of batter or frosting, but never more than that.
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