- 3 cups confectioners' sugar
- 1/4 cup butter, melted
- 3 to 4 tablespoons heavy whipping cream
- 2 to 3 tablespoons Amaretto
- In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency. Yield: 2-1/4 cups.
Reviews for Amaretto Butter Frosting
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"So, I made this today to frost a 2 layer deep dark chocolate sour cream cake. I followed the recipe exactly and it was very runny and made about 2 runny cups. I added more powdered sugar, which meant I had to add more Amaretto to get the flavor. It was gummy and really sweet, so I added 3 more tablespoons of SOFTENED (not melted) butter so that it wasn't sickening sweet and then more Amaretto. I'd say I used about 5 1/2 cups powdered sugar, 1/4 cup cream, almost a 1/2 cup butter and 1/2 cup Amaretto. All in all, it turned out good once I got the right consistency to frost my cake.Follow up. It slid down the side of the cake. I changed my rating from 4 stars to 2. Now I have to scrape the rest of it off and start over looking for a better recipe. Very disappointed."
"Frosting was stiff so I had to add more cream/Amaretto. I would also double the recipe next time to make sure I have enough frosting to give each cupcake a decent amount. Doesn't have a strong Amaretto flavor unless you add additional."
"really good! My mom loves amaretto, so I added more than the recipe called for, and they were really good"