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Almond Bark Buttercream Frosting

Serves: 12

Print this Recipe

Prep Time: 15 minutes (ready in 45 minutes) - Yield: frosts 2-layer or 13 x 9-inch cake


   6 ounces vanilla-flavored candy coating (almond bark), cut into pieces
   3 to 4 tablespoons chocolate flavored liqueur
   3/4 cup butter, softened
   1/4 cup powdered sugar

1. In small saucepan, melt candy coating over low heat, stirring constantly. Remove saucepan from heat. Stir in liqueur. Cool 30 minutes.

2. In small bowl, combine butter and powdered sugar; beat until light and fluffy. Gradually beat in cooled candy coating mixture until smooth.

Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 200 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 10 g 50% * Cholesterol: 35 mg 12% * Sodium: 130 mg 5% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 0 g 0% * Sugars: 14 g * Protein: 1 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fruit, 3 Fat or 1 Carbohydrate, 3 Fat

See Cook's Note: Frostings and Fillings and Cook's Note: Frosting Finishes


Almond Bark Buttercream Frosting comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!







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Cook's Note: Cutting and Serving a Round Cake
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Cook's Note: Tips for Shaped Cake Pans
Cook's Note: Variations for Cakes from Scratch or Mixes
Cook's Note: Garnishing Cake Slices
Cook's Note: Freezing Leftover Egg Whites
Cook's Note: For Better Foam Cake
Cook's Note: Frostings and Fillings
Cook's Note: Frosting Finishes
Cook's Note: In Praise of Glaze
How Much Frosting?
Cook's Note: Decorating the Cake
Cook's Note: Making a Decorating Bag
Cook's Note: Using a Decorating Bag and Tip
Cook's Note: Special Touches for the Upper Crust
Crumb Pie Crusts
Cook's Note: Finishing Touches for Pies
Cook's Note: Fluting Techniques
Cook's Note: Catch the Overflows
Cook's Note: If the Edges Brown Too Fast
Cook's Note: Storing Pies and Tarts
Cook's Note: How to Make Meringue















































































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