Ever since I first made this frosting six or so years ago, this has been my go-to icing recipe for practically every single cake I’ve made. (Octopus cupcakes, My little Pony Cake, Candy Shop Cake, Corbin’s first birthday, and dozens more!)
Family members make special requests for it, and friends have begged me to share the recipe so they can use it for their own parties and bake sales. It’s the kind of icing that you just want to eat directly out of the container with a spoon, and I’ve caught Anthony doing just that on more than one occasion.
It’s super fast and easy to whip up, and the best part is that you can change it to any flavor you want! Our personal family favorite is almond, and I rarely make other flavors any more, but you could.
Do you want to try lemon frosting on that blueberry cake? Done.
Peppermint frosting for those chocolate cupcakes at Christmas? Bam!
Orange? Amaretto? Creme de Menthe? Butter Pecan? Vanilla Bean? Rum?
Heck, you could probably even find bacon flavoring if you tried…eww.
If you’ve got the extract, you can make it into a smooth and creamy cake frosting!
Simply swap out the 1/2 teaspoon of almond extract for one of your choice.