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On medium-high speed beat the room temperature unsalted butter, salt, almond extract, and vanilla extract for 3 to 5 minutes. It should be light in color and smooth. Add half the powdered sugar, beat on low speed until it is fully absorbed within the buttercream frosting, about 1 minute.
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Instructions. Preheat the oven to 350 degrees F. Grease or line a baking sheet with parchment paper or a baking mat. In a large bowl add the 1/2 cup of butter and sugar, beat together with an electric mixer until fluffy. Add the egg and beat in. Mix in the almond extract and the vanilla.
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Add the butter, milk, vanilla and half the of the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment or use a large bowl with a hand held mixer. Mix on low speed for 30 seconds to let the powdered sugar begin to incorporate then turn the mixer to medium and continue mixing for 2 - 3 minutes.
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Reduce the mixer speed to low; add the flour mixture and beat until combined. Cover and chill 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop 1-inch.
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Instructions. In the bowl of a stand mixer, cream together the butter, oil, white sugar and powdered sugar until creamy and fluffy, about 2 minutes. Add in the vanilla and almond extracts and the eggs until combined. Lastly, add in the baking soda, cream of tarter, salt and flour and beat slowly until combined.
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The first step is pulling a cup of unsalted butter (8oz) out of the refrigerator. You will want the butter to come to room temperature before proceeding. This is key for soft and perfectly pipe-able buttercream frosting. When you start with cold butter, the mixer has to do a lot of work to soften it.
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Using the paddle attachment, mix the sugar mixture and butter together at low speed for 30 seconds or until creamy. Add the egg, vanilla extract, and almond extract and mix over low speed until combined. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated evenly.
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Turn off the mixer and add powdered sugar, vanilla and almond extract, and salt. Mix on low for a minute until it incorporates and starts to look crumbly. Once crumbly, turn up the speed and continue mixing on medium to medium high, about 3-4 minutes until light and fluffy. Gauge the consistency.
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Preheat oven to 350 degrees. Line two large baking sheets with parchment paper and set aside. In a large bowl, whisk together flour and baking powder. Set aside. Using an electric mixer on high speed, cream together butter and sugar in a large bowl until light and fluffy.
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Add the powdered sugar to the mixing bowl. Use a hand mixer on low speed to incorporate the powdered sugar, about 30 seconds. Then increase the speed to medium-high and beat for 1 - 2 minutes or until thick but light and fluffy. Add the pinch of kosher salt and beat it in for 5 seconds.
FileChocolate Chip Oatmeal Cookies detail.jpg Wikimedia Commons
1 stick butter, 1 teaspoon almond extract. ⭐️Add the other ingredients. Add the powdered sugar, milk, and salt. Slowly blend until powdered sugar is mixed in. Add more milk if the mixture is too thick. Turn mixer to high speed and whisk for 2-3 minutes or until the icing is light and fluffy.
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Preheat oven to 350° F. Line a large baking sheet with a silicone liner or parchment paper. Combine the butter and sugar and beat on medium speed until well creamed together. Add the eggs and almond extract. Mix into butter and sugar until the eggs are well beaten.
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Add the almond extract , vanilla extract, and salt and continue to mix on low until combined. Slowly drizzle in the heavy cream. Be sure to scrape the sides and bottom of the bowl after this step to ensure everything is well mixed. Turn the mixer to medium-high speed and whip the buttercream for about 2 to 3 minutes.
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Bake the cookies for 10 to 12 minutes until the edges just start to turn golden. Cool the cookies. Beat the remaining butter until creamy, then stir in the powdered sugar, vanilla extract, milk.
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Instructions. In a large bowl, add the room temperature butter and almond extract. With an electric mixer, beat on high for 2-3 minutes until light, airy, and smooth. Slowly add the powdered sugar in thirds and beat on medium speed with your mixer in between each addition.
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Instructions. In a medium bowl, mix butter with a fork or electric mixer at low speed. Stir in powdered sugar slowly. Add one cup of powdered sugar, mix with the butter, add the second cup of powdered sugar, and mix again. Continue this process until all the sugar is mixed with the butter. Add the almond extract and milk.