Home Cooking

A marzipan flavoured frosting.

AnnaEA | Mar 13, 200705:58 PM    

My husband requested a birthday cake with marzipan flavoured fluffy frosting. This is what I came up with. This is derived partially from the recipe for uncooked buttercream in Stephen Schmidt's "Master Recipes"

12 tablespoons of butter
4 tablespoons of almond paste

--- this is a rough estimate on the almond paste amount - I laid the tube of Odense Pure Almond Paste next to the 4 tbs of butter, and cut off that amount. I am following Sherry Yard's suggestion that almond paste can be substituted 1 for 1 for the fat in many recipes.

2 large egg yolks
1/4 tsp of salt.
1 lb confectioner's sugar
2-3 tbs amaretto liqueur
1-2 tsp of cold milk.

Cream butter, egg yolks, salt and almond paste until the mixture turns very pale - almost white, and the almond paste is fully incorporated.

Add the confectioner's sugar a cup at a time, alternately with tablespoon fulls of amaretto, beating well after each addition. I finished off by blending in a little bit of milk, since I thought the frosting was a little stiff, and that the flavour was very pronounced. The tiny bit of milk softened and mellowed it nicely, and made a bit fluffier.

Results: this came out pretty well, though whether it fit's hubby's vision of a fluffy marzipan frosting remains to be seen. The almond paste keeps it from being perfectly smooth and creamy -- there is a granular look too it, though it is not too noticeable in the mouth. The almond/marzipan flavour is very clear, though I think it may be a little too sweet -- the almond paste contains sugar of it's own, whereas the butter wouldn't have.

On the other hand - I think all whipped frostings are excessively sweet, so that could just be my palate. This frosting is going to go on a coffee flavoured cake, filled with a light ganache of about 50/50 bittersweet/semi-sweet chocolate, so I think that the sweetness of it will be moderated by the final cake.

I'm betting that I could push the almond paste percentage to 50% of the total fat in this, if I were willing to accept a less fluffy and more sweet frosting.... As it is I have a nice fluffy frosting with a nice clear pure marzipan flavour.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate Guide to Thanksgiving

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...

Better-Than-Homemade Goodies That Can Be Ordered Online

Better-Than-Homemade Goodies That Can Be Ordered Online

by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.