Paula Deen Almond Buttercream Frosting Recipes

ALMOND SOUR CREAM POUND CAKE (PAULA DEEN)

Steps:

• Preheat oven to 325 degrees F.
• Butter and flour a tube pan and set aside.
• In the bowl of a mixer, cream butter and sugar together and then add sour cream.
• Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition.
• Add extracts and stir to combine.
• Pour into prepared pan and bake for 1 hour and 20 minutes.
• Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
• Almond Buttercream Frosting: With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend.
• Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using. Yield: 3 cups.

ALMOND SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325 °F.
• Butter and flour a tube pan and set aside. In the bowl of a mixer, cream 2 sticks butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add 1/2 teaspoon of almond and orange extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
• Almond Buttercream Frosting:
• With an electric mixer, cream 1 1/2 sticks butter in a large mixing bowl. Slowly beat in the confectioner's sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add 1 1/2 teaspoons almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.
• Yield: 3 cups
• Cook's Note: This is the basic recipe for a sour cream pound cake. This recipe would have to be modified to be made into a wedding cake.

AMY SEDARIS'S VANILLA BUTTERCREAM FROSTING

Steps:

• In a bowl combine: one box of confectioners' sugar, one stick of unsalted butter, one teaspoon of pure vanilla extract, and 1/4 cup of milk or light cream and beat for a while. Really whip it, don't be afraid to get in there. I occasionally add food coloring and sometimes substitute pure almond extract for vanilla.
• If you do choose to add pure almond extract instead of vanilla, you're on your own. I don't know the measurement for it, but I do know it's less than the amount of vanilla you would add.

ALMOND CREAM CHEESE FROSTING

Steps:

• Start by creaming the butter and cream cheese until fluffy. Scoop half of the powdered sugar into the mixing bowl followed by the almond and vanilla extracts.
• Beat until smooth then and the remaining sugar. Pour in the suggested amount of milk or more to make the buttercream the consistency that you want.

ALMOND BUTTERCREAM FROSTING

Steps:

• I recommend using a stand mixer, if you have one, if you would also like to achieve the super light frosting feel. Even if you don't have one, you can still get that lightness, it will just involve you standing there with your hand mixer for a lot longer than you might want to stand there. In a large mixing bowl, beat the butter until it's a smooth consistency. Add in the powdered sugar, salt, and both extracts. Mix these well. Start adding in the milk a little at a time, especially if it becomes too difficult to mix the original mixture. Keep adding milk and beating the mixture until you reach your desired consistency. After you've added all the ingredients, add food coloring, if desired.