Almond extract enhances store-bought icing by adding a concentrated, fruity, nutty flavor derived often from almond oil. The extract pairs especially well with vanilla and buttercream icings but can complement chocolate or other cake flavors. A small starting amount of ¼ teaspoon per tub is usually sufficient, with additional tasting and adjustment recommended. Whipping the icing with a handheld or stand mixer helps fully incorporate the extract and creates a smoother, homemade-like consistency. Vanilla extract can be used as an alternative when almond extract is not available. The enhanced icing suits many cake types.
"Store-bought icing is an easy solution to finish off a home-baked cake, whether it was made from scratch or out of a box. But even when you opt for your favorite store-bought icing to save some time, it doesn't mean that your only option is to spoon it directly from the container to the freshly-baked cake. That's because all it takes is a little almond extract to give that pre-made icing a delicious, nutty flair that might even taste like it was homemade."
"Start with just ¼ teaspoon per tub; you can always have a taste and add more to reach your desired flavor level. To make sure the almond extract is fully incorporated, use another trick to elevate store-bought icing and whip it with a handheld or stand mixer. This will ensure the extract is evenly dispersed and will give the icing a homemade consistency."
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