Almond Butter Wedding Cake Icing

    15 minutes

    Easy wedding cake icing, where the taste of almond and vanilla essence adds that touch of elegance! The consistency can be changed by adding a little more water to the mix.

    247 people made this

    Serves: 16 

    • 200g butter
    • 1/2 teaspoon salt
    • 1/2 cup (125ml) water
    • 1 1/2 teaspoons clear imitation vanilla essence
    • 1/4 teaspoon almond essence
    • 1kg sifted icing sugar

    Preparation:15min  ›  Ready in:15min 

    1. Mix butter, salt, water, vanilla, almond essence and half of the icing sugar with a mixer for 5-10 minutes. It is very important to mix this for the stated length of time.
    2. Add the rest of the icing sugar and beat just enough to mix in.
    3. Add additional water for desired consistency.

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    Reviews in English (221)


    This recipe had lots of *****, but the experienced cooks gave mixed reviews, so I gave it a try. Didn't change a thing. I have baked and decorated lots of cakes, and although this icing was pretty, and white/white, it was totally tasteless. I even added 2x the vanilla after making it, but it didn't help. I would probably add some butter extract next time. Also, the recipe calls for salt, but doesn't include it in the directions. Piped well. Not a bad recipe if you're looking for that grocery-store no-taste icing. Texture is there. I'll stick to buttercream. I find it is way more flavorful and if you add 3Tbls. of Karo clear syrup to a buttercream, it spreads and smoothes better than this. p.s. Don't overmix the last addition of powdered suger in this recipe or it tends to curdle the satin-smooth consistency a bit. Do just like it says, only mix til blended.  -  08 Oct 2006  (Review from Allrecipes USA and Canada)


    This is the recipe I have been searching for!! Excellent! I have tried at least 20 other "white icing" recipes-and this one has the best taste, consistency, etc. If you are looking for that "bakery cake" icing for birthday cakes, middle of sandwich cookies, cupcakes, etc.--try this one! Couple of notes--Did taste a little "almondy" first time I made it, so reduced the almond to 1/8th tsp. Be SURE to beat it the first time for at least the 5 minutes--that will get rid of the "shortening" feel. It's a huge recipe-if you aren't frosting and decorating a large sheet cake-you may want to half it. Also--if you don't want it to taste like a "buttercream" icing (which I did not)--do NOT use any butter or butter flavored shortenings. Thanks SOOO much Cherie!!  -  28 Oct 2005  (Review from Allrecipes USA and Canada)


    I had been looking for the perfect "wedding cake" icing, and this is it! I've made 3 practice cakes using this icing and they've gone over well! I used water from the water cooler instead of tap water, and the first mixing only took 5 minutes. The second time I made this icing, I added 2 Tablespoons cocoa powder to half the batch for a chocolate cake, and it was great. My family has requested to not have a "Bought" cake anymore! Thank YOU for this recipe!  -  22 Sep 2007  (Review from Allrecipes USA and Canada)