Rich Chocolate-Almond Buttercream
This is the frosting my kids ask for. This is the only frosting I make that my husband will steal right out of the bowl. It’s rich and super-chocolatey with the added dimension of almond and a hint of salt. It pipes easily, holds its shape like a champ and keeps well in the fridge.
Servings Prep Time
24cupcakes 5 minutes
Cook Time
10 minutes
Servings Prep Time
24cupcakes 5 minutes
Cook Time
10 minutes
Ingredients
Instructions
  1. Cream the butter on medium speed until it’s creamy, about a minute.
  2. Add the the rest of the ingredients beat slowly until combined and then beat the heck out of it for 4-6 minutes until it’s fluffy and smooth. You may want to scrape the bowl down halfway through.
  3. Scoop into a ziplock, either with a tip or with the corner of the bag snipped, and get piping.
  4. This will keep for about a week in the fridge and for about three months in the freezer. Just let it come to room temperature and fluff it up again in your mixer before you use it.
Recipe Notes