Description
A simple, homemade almond frosting perfect for any cake or cookie.
Ingredients
- 2 1/2 c. powdered sugar
- 1 egg, unbeaten
- 2 Tbs. water
- 1/4 c. sugar
- 1/4 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1/2 c. butter, slightly softened, or palm shortening
- 1 tsp. almond extract
Instructions
- Combine powdered sugar and egg in mixing bowl with a fork (a mixer works too).
- You will think it will never work, that there’s no way all that powdered sugar could possibly be incorporated into the one egg, but just keep mixing. Do not give into temptation to add another egg. It will work!
- Combine water, granulated sugar and salt in a small saucepan.
- Stir over medium heat until the sugar is dissolved.
- Boil for one minute, stirring constantly.
- Add slowly to the egg mixture while beating with an electric mixer, until fully incorporated.
- Add the butter and extract.
- Beat until creamy.
- Spread on the cake or chill for a half hour to make it easier to pipe designs.
- Keep leftovers in the refrigerator for longer storage or at room temperature if on the cake.
Notes
You can also use coconut oil, but only if you’re going to refrigerate the frosting since the melt point is 76 degrees. I tried it once in the wintertime, and it worked out great.
You can also substitute vanilla extract for the almond, but it’s the almond flavor that makes it special for me.
Want peanut butter frosting? Use natural peanut butter in place of the fat. This may make the frosting too stiff, but you can add hot water a tiny bit at a time until you reach the desired consistency.
My brother has had a banana cake with peanut butter frosting every birthday since he was born, and it’s so yummy. I’m sure it would also make a chocolate cake something special!
The almond-flavored frosting is also great on sugar cookies, and we love the leftovers on graham crackers. Just so you don’t have to beg for the homemade graham cracker recipe it’s here.