A recipe for a decadent and rich chocolate buttercream icing, flavoured with almond liqueur. This goes well on chocolate cake, sponge cake, cupcakes and more. It turns any cake into a special occasion cake!
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Don't expect it to look like the photo. Having said that the flavour is lovely but very very rich. It melts in hot weather so make it in the winter Adding icing sugar makes a stiffer icing which I found preferable. Incidentally, brandy or rum substituted for the ameretto works just as well. - 17 Jul 2013
Ummmm...let me say that I LOVE amaretto and semi-sweet chocolate, and THIS is terrible. So bitter and so strong that I think it must be missing an ingredient - such as SUGAR. I added about 1 cup of powdered sugar mixed with a little water and then added that to the chocolate/amaretto paste - helped quite a bit. Result was a very dark, nearly bittersweet, shiny, chocolate glaze. Can't IMAGINE using the recipe as written - it has to have some type of sweetening to be palatable. - 23 Jan 2005 (Review from Allrecipes US | Canada)
delish! I didn't have enough amaretto so i used 1/4 cup of vanilla vodka. - 09 Jul 2008 (Review from Allrecipes US | Canada)