Using one bowl and five ingredients, you can whip up a batch of this deliciously easy almond buttercream frosting recipe in just 10 minutes.
Almond buttercream frosting is such a classic frosting recipe. It’s commonly paired with white cake and found on wedding cakes and other fancy treats.
This recipe is an American Buttercream Frosting, which means it is super easy to make. This almond frosting is light, fluffy, sweet, and almondy – perfect for frosting cupcakes, cakes, and filling French macarons.
Similar to this chocolate buttercream frosting, it has the classic sweet, fluffy buttercream flavor and texture most of us grew up on for birthday cakes and cupcakes. But, with an deliciously light almond flavor.
Ingredients
- Butter – You can use either salted or unsalted butter in this recipe. If you use unsalted, you can add a pinch of salt to help cut the sweetness.
- Almond Extract: This is what give the almond buttercream it’s delicious almond flavor.
- Milk or Cream: This thins out the frosting to your desired consistency, you can use heavy whipping cream or non-dairy liquid such as almond milk.
- Vanilla extract (optional): The vanilla extract is optional but is a great compliment to the almond flavor.
How to Make
Almond extract buttercream frosting is one of the easiest frostings to make!
Step 1: Cream Butter and Sugar
Add the softened butter to the bowl of a standing mixer or large bowl with a hand held mixer.
When adding the powdered sugar, turn the mixer to the slowest speed and add it gradually so it doesn’t spill out of the mixer. You can also place a hand towel around the top of the bowel to keep it from making a mess.
Step 2: Add remaining ingredients
Add the extracts, 1-2 tablespoons of milk or cream, and optional salt. Once it’s incorporated, mix on medium high for another 3-4 minutes until it is fluffy again.
At this point you can gauge the consistency. If you want it thinner you can add another tablespoon or two of milk or cream.
That’s it! Add to your favorite dessert and enjoy.
Flavor Variations
- Chocolate Almond Buttercream: add ½ cup of unsweetened cocoa powder along with the powdered sugar.
- Almond Cherry Buttercream: replace the milk or cream with the juice from a jar of maraschino cherries.
- Almond Amaretto Frosting: replace the milk with Amaretto liqueur for an Amaretto flavored buttercream.
- Almond Wedding Cake Frosting: If you’re looking for a frosting that is more stable for sitting out in the heat at a wedding, you can replace half of the butter for shortening. You can also add almond extract to Swiss Meringue Buttercream or Italian Meringue Buttercream for a super smooth and luscious almond frosting.
- Black Almond Frosting: You can easily make this frosting black using the heating method is my black frosting post.
Tips for perfect frosting
- Make sure your butter is at room temperature. If using a mix of butter and shortening, make sure they are both at room temperature so they combine easily.
- Mix the butter for a good 3-4 minutes before and after adding the powdered sugar. Mixing the frosting for so long makes for a very light and fluffy buttercream, and helps cut the graininess of the powdered sugar.
- If your powdered sugar is hard or has lumps, sift it to get a smooth lump-free frosting.
- Test the consistency. If the vanilla frosting is too thick add milk or cream 1/2 tbsp at a time and mix until it reaches the desired consistency. If you add too much liquid, add a few more tablespoons of powdered sugar and remix.
WHEN TO USE
This almond frosting is a very versatile frosting! It’s great for filling layer cakes and piping onto cupcakes, and goes with a variety of different flavors.
It is commonly paired with white cake, carrot cake, chocolate cake, and lemon cake and cupcakes. The frosting is complementary to most light and fresh flavors such as strawberry, blueberry, and vanilla. It’s also a great filling for macarons, cakesicles, jar cakes, and whoopie pies, and it’s delicious spread on top of cookies such as sugar cookies, or sour cream cookies.
Frosting Cakes and Cupcakes
This recipe makes about 2.5 to 3 cups of frosting and can easily be halved or doubled as needed.
The recipe is enough to cover about 18-24 cupcakes (depending on how much frosting you add to each cupcakes) and a 9 x 13 inch sheet cake, or a two layer cake.
I recommend 1.5 or doubling the recipe if you’re doing a three layer cake, frosting using a turntable, trying to get crisp edges, and/or adding decorative piped frosting around the top and edges. Any decorative piping on a cake will require more frosting.
Frosted cakes and cupcakes can sit out up a day, provided it’s not too warm out and there is nothing else perishable in them such as whipped cream or fruit filling.
FAQ
Yes, the frosting and frosted cakes and cupcakes can sit out for a day or so, provided there is nothing else perishable in the filling such as whipped cream or fruit, and that it’s not too warm out.
Yes, this is an American buttercream so it will form a slight crust as it sits out.
American buttercream frostings are naturally very sweet frostings. But, you can always add less sugar!
I recommend starting with two cups of confectioners sugar and see if that helps to cut the sweetness. Just know that adding less sugar makes the frosting less stable for piping and sitting out. You can also try adding an extra pinch of salt to help cut the sweetness.
Yes! You can add whatever food colors you want! I recommend gel food coloring for more vibrant colors.
Yes, this buttercream frosting is very freezer friendly. Make sure it is stored in an airtight container or freezer bag for up to three months. Defrost in the refrigerator and remix before using.
Storing Almond Buttercream Frosting
Like most buttercream frostings, this recipe keeps in the fridge and freezer very well. It’s so easy to make, it’s preferable to make the day you use it, but it can last up to a week in the fridge and up to 3 months in the freezer.
Make sure it is very tightly covered in an airtight container in the fridge and in a freezer bag for the freezer. Let defrost and remix before using.
Looking for more frosting flavors? Check these out!
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Almond Buttercream Frosting Recipe
Equipment
- Mixer
INGREDIENTS
- 1 cup butter softened
- 16 oz powdered sugar 1 pound about 3.5-4 cups
- 1 tsp almond extract
- ½ tsp vanilla extract optional
- 2-4 tbsp milk or cream
- Pinch salt can omit if using salted butter
Instructions
- Using a hand held mixer or standing mixer, cream the butter using a paddle or whisk attachment on medium high until pale yellow, about 4-5 minutes. If necessary, half way through scrape down the sides of the bowl and continue mixing.
- 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. If the frosting is too thick, you can mix in a few tablespoons of milk or cream, 1/2 tbsp at a time, until it reaches the desired consistency.
- Add to your favorite dessert and enjoy!
Notes
- Make sure your butter is at room temperature. If using a mix of butter and shortening, make sure they are both at room temperature so they combine easily.
- This recipe makes 2.5 to 3 cups of frosting and can easily be halved or doubled.
- It will last up to a week in an airtight container in the refrigerator or up to three months in the freezer.
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