AHave 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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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.
AI 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.
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.
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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