Butter Whip Frosting

Easy, yummy, and easy-to-make frosting. However, bit too much almond flavor for my family. Next time I make it I will cut in half the amount of almond extract.

Here's some tips: I adjust it for 24 servings - it's an even 1/2 c. butter. Keep heavy cream to 1/2 c. as well. Only add sugar gradually until desired consistency - this will prevent grainy. ...

I was unsure how to rate this. It tasted excellent, but looked grainy and ugly when done. I made this for cupcakes for my kids classes at school and had to take each cupcake and roll it in sugar...

The flavor was great; I omitted the almond extract because I didn't think it would work with my dessert. My only complaint is that the frosting didn't seem to hold up to warm temp, I had to refr...

I have never reviewed any recipes before, but this one deserved my time and efforts. This was the best frosting I have ever made. ever. It was creamy and had a nice consistency..not too heavy, ...

Tasted amazing and got rave reviews from my guests! While the frosting did look a little grainy it wasn't as bad as I thought it would have been with reading the other reviews. I made the recipe...

I really love almond flavored sugar cookie frosting, so I added a little more almond extract. I made half the recipe and it was plenty for four dozen sugar cookies. It was a little runny for m...

Delicious but I used way less cream and flavored it with marshmallow LorAnn flavoring. It tops a white chocolate whipped cream cake and it has blue white chocolate stars on it. Yummy!

Very easy recipe (esp with AllRecipes ability to change the serving/ingredients). Taste was good (my girls love sweet!) but texture was a bit grainy. Great recipe if you are brand-new at makin...