White Chocolate Almond frosting recipe???

Question

I used to LOVE the Duncan Hines White Chocolate Almond frosting...in fact it's the only white store-bought frosting I would use. I was very dissapointed that it is no longer on grocery shelves. Does anyone have a similar recipe? I make a homemade buttercream frosting recipe (butter, powdered sugar, almond extract, milk) and was wondering if you could just add melted chocolate to it? Thanks everyone :)

Answer 1

Hi, you can still get the White Chocolate Almond frosting in some stores. I live in Florida and at one time all of our local grocery stores sold it, but now only one does. I found this out on my own after e-mailing Duncan Hines after I saw the frosting was no longer on it's website. They didn't even have the courtesy to let me know what store was still selling it, and I ended up finding it by luck at a store that I don't shop at that often... Sweetbay. Duncan Hines does not allow regular people like you and me to order from them like other companies do, but if you contact your local grocery store manager, they might be able to order it for you. If not, call a Sweetbay here in Florida and see if they can order you some and ship it to you if you offer to pay for the shipping. I just made my daughter's birthday cupcakes and cake and I used this frosting as one of the three choices for everyone.

Answer 2

1

Answer 3

Chocolate Almond Frosting

Answer 4

Ingredients:

1/2 cup unsalted butter (see note)

1/2 cup solid vegetable shortening (Crisco is best)

1 teaspoon vanilla extract

1/8 teaspoon salt

4 cups confectioners sugar

3 tablespoons cool milk or cream





Directions:



Cream butter and shortening together with an electric mixer. Add vanilla and salt. Beat in sugar, 1 cup at a time blending well after each addition. Scrape sides of bowl often with a spatula. Add milk and beat at high speed until light and fluffy. Keep icing covered and store in refrigerator until ready to use.



To use as a frosting, thin with additional 2 Tbsp milk or cream.



NOTE: It is a good idea to chill the icing for a half hour before decorating, especially when making flowers. If you find the icing too thick, you can thin with a little water, just a few drops at a time.



If you want a whiter icing, use all Crisco ( 1 cup) instead of the 1/2 cup of butter.



bon appetit!

Answer 5

White Chocolate & Almond Brownies

by the Editors of Easy Home Cooking Magazine



Yield: Makes about 16 brownies

Ingredients:

1/2

cup (1 stick) unsalted butter



8

squares (1 ounce each) white chocolate



3

eggs



3/4

cup sugar



1

cup all-purpose flour



1

teaspoon vanilla



1/4

teaspoon salt



1/2

cup slivered almonds







Preparation:

1.

Preheat oven to 325°F. Lightly grease 9-inch square baking pan. Melt butter in medium saucepan over low heat. (Do not let butter turn brown.) Remove from heat; add white chocolate. Swirl butter to cover chocolate. (Do not stir.)



2.

Beat eggs 30 seconds in large bowl. Gradually beat in sugar; continue beating 2 to 3 minutes or until mixture turns pale yellow. Beat in white chocolate mixture, flour, vanilla and salt just until smooth. Pour batter evenly into prepared pan; sprinkle with almonds. Bake 35 to 40 minutes or until center is completely set. If necessary, cover pan loosely with foil during last 10 minutes of baking to prevent overbrowning. Cool completely in pan on wire rack. Cut into squares.

Answer 6

INGREDIENTS

3 (1 ounce) squares white chocolate, chopped

2 1/4 cups all-purpose flour

1 1/2 cups white sugar

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 2/3 cups heavy cream

3 eggs

1 teaspoon almond extract



3 (1 ounce) squares white chocolate, chopped

3 1/2 cups confectioners' sugar

1/4 cup butter, softened

4 tablespoons water

1/2 teaspoon almond extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.

In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.

In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.



HOPE THIS HELPS!!!!

Answer 7

Ingredients: Small covered pan Larger pan of almost simmering water Wooden spoon Bowl with tray of ice cubes and water to cover them Small flexible-blade metal spatula or table knife 2 ounces (2 squares) semisweet baking chocolate 2 Tbsp. rum or coffee 5 to 6 Tbsp. unsalted butter Directions: Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.