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. Don't like almond addition? Skip it and add full teaspoon of vanilla.
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.
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 crystal sprinkes because of how the frosting looked. Once I did that, they looked fine. However, having said that, it is probably one of the best tasting frostings I have ever had, and the cupcakes were a huge success.
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 refridgerate them so the frosting was very stiff when cold!
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 not too light Everyone loved the hint of almond flavor. I did not experience the grainy texture that others had mentioned. I did make sure to follow the directions and alternately add and beat the heavy whipping cream and powdered sugar. Also I cut this recipe in half and had PLENTY of frosting left. I frosted a "lambie" shaped cake (which needed a lot of frosting to give it a wooly texture). Greatest frosting recipe ever. I highly recommend this recipe!
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 to a tee and would only make half next time Since after 2 dozen cupcakes and a 9 x 13 cake I still had a good amount of icing left over.
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 me so I did have to add more powdered sugar. I think next time I make this I won't add as much whipping cream to it and it should be perfect!
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 making frosting and want to find out if it's do-able. Now that I've done this I can try other recipes--and/or play with this. If you need a simple frosting recipe that does not call for shortening this is a good one to try.
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!
