What I am trying to say is it’s buttercream with almond butter added to it – and it’s gooood.
Add a dollop of almond butter (or peanut butter if you don’t have silly allergies) and a pinch of salt to your normal old vanilla buttercream. Whip it up good then laden your regular cupcakes with this serving of ‘wow’ and sit down while your tastebuds go loopy – and your waistline go bloopy.
Seeing as you’re going to be scoffing down large amounts of frosting, you may as well add chopped chocolate bars on top. And nevermind your epileptic piping skills – the frosting will overcome any critics!
Almond butter buttercream
I make buttercream often by feel, but it’s roughly:
- 90 g softened buttered
- 1 teaspoon vanilla essence
- 3 cups icing sugar, plus extra
- 3 Tbs milk, plus extra
- big spoonful of almond or peanut butter
- pinch of salt
Beat the butter with electric beaters until pale and creamy.
Add in a cup of icing sugar, vanilla and a tablespoon of milk. Beat in well. Add another cup of icing sugar and tablespoon of milk and continue to beat until smooth. Repeat with remaining icing sugar and milk. You might have to add more icing sugar if it’s too runny, or more milk if it’s too thick.
After you get a good smooth consistency (kind of like soft serve ice cream) , add in the almond buttter and beat well to combine.
Makes enough to frost 12 cupcakes.
See the recipe for Scout’s cupcakes which I always use.