Amaretto Buttercream Icing
Almond buttercream with warm amaretto notes, a classic pairing for wedding almond cupcakes.
Ingredients
unsalted butter (room temperature)
115 g
semi-skimmed milk (room temperature)
60 ml
good-quality vanilla extract
1 tsp
icing sugar (sifted)
500 g (sifted)
amaretto or almond extract (increase to taste)
1/4 tsp
Instructions
1
Whip the base mixture
In a large mixing bowl, beat the butter, milk, vanilla extract, and half of the icing sugar until smooth; using an electric hand mixer may take a few minutes.
2
Add the remaining icing sugar
Gradually add the remaining icing sugar until you have a creamy, smooth buttercream.
3
Add the amaretto
Add the amaretto or almond extract and beat thoroughly. Taste it now and add another 1/4 tsp if you would like a stronger flavour.
4
Storage
The buttercream can be kept in an airtight container at room temperature for up to 3 days. Whisk again thoroughly before using.
