Amaretto Buttercream Icing
By Cupcakes from the Primrose Bakery
Published on 14 September 2012
Perhaps it is the inspired romance brought to the senses by the warm, subtle taste and smell of this icing that makes the amaretto cupcakes a hugely popular choice by impending brides and grooms for the most romantic cake of all! Multiply the recipe according to the number of cupcakes you need to ice.Time and servings
10 minsTotal time
10 minsPrep time
Ingredients
- 115 g of unsalted butter, at room temperature
- 60 ml of semi-skimmed milk, at room temperature
- 1 tsp of good quality vanilla extract
- 500 g of icing sugar, sifted
- 0.25 tsp of amaretto liqueur or almond extract, this could be increased according to your preferred taste
Method
Step 1
In a large mixing bowl beat the butter, milk, vanilla extract and half the icing sugar until smooth - this will take a few minutes using an electric hand mixer. Gradually add the remainder of the icing sugar to produce a buttercream of a creamy and smooth consistency.Step 2
Add the amaretto or almond extract and beat well. You should taste the icing at this stage as you may wish to add another ¼ tsp to make it a little stronger.Step 3
The buttercream can be stored in an airtight container for up to 3 days at room temperature. Before re-using, beat well.