Almond Buttercream Frosting
Smooth, creamy, and full of almond flavor, this almond buttercream frosting is a simple way to add something extra special to your favorite desserts. Made with vanilla and almond extract, it has a sweet, delicate almond flavor that makes it perfect for cakes and cupcakes.
Almond Buttercream Frosting
The epitome of elegance in the 80s was satin gowns, silky blouses, and graceful off-the-shoulder necklines. In the buttercream world, the equivalent of that timeless elegance is almond buttercream frosting.
Smooth, creamy, and flavored with vanilla and almond extract, this frosting has a rich bakery-style flavor that feels completely classic.
It’s light, fluffy, and perfect for piling high on cakes and cupcakes—because when it comes to frosting, more is definitely more.
Simple, elegant, and full of flavor, this almond buttercream is the kind of finishing touch that never goes out of style.
If almond elegance is what you’re after, check out my raspberry almond cake, white almond cupcakes, and white almond sour cream cake.
Why You Will Love This Recipe
- Easy to make: Made with simple ingredients and quick steps, this frosting comes together in just minutes.
- Sweet almond flavor: The combination of vanilla and almond extract creates a sweet, elegant, bakery-style flavor.
- Smooth and creamy texture: This buttercream whips up light, fluffy, and perfectly spreadable for frosting cakes and cupcakes.
- Perfect for piping and decorating: The sturdy, fluffy texture holds its shape beautifully for swirls, borders, and other decorations.
- Pairs with many desserts: This almond buttercream tastes amazing on vanilla cake, chocolate cake, cupcakes, and even sugar cookies.
Recipe Ingredients
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream – Room temperature.
- Vanilla extract – Use pure vanilla extract for the best flavor.
- Almond extract – Go with a good quality almond extract since it is the star of the show.
- Salt
How to Make Almond Buttercream Frosting
Whip the room temperature unsalted butter for 5 minutes until it is light and fluffy.
Add in the powdered sugar.
Mix in the powdered sugar on low speed until it is fully combined with the butter.
Add in the heavy cream, vanilla extract, almond extract, and salt.
Mix the frosting for 2 to 3 minutes until the frosting is light and fluffy.
Melt 1 cup of frosting in the microwave, add it back to the buttercream, and mix on low speed to make it silky smooth.
Courtney’s Expert Buttercream Frosting Tips
- Be sure the butter and heavy cream are room temperature so they incorporate well.
- Whip the butter for a full 5 minutes before adding the additional ingredients. The butter will become light, creamy, and pale in color. This helps create a perfectly smooth buttercream.
- Use good quality vanilla and almond extract for the best almond flavor.
- To make super smooth frosting, temper the buttercream. Heat 1 cup of the frosting in the microwave for about 20 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
Frequently Asked Questions
This recipe makes about 5 cups of frosting which can frost about 2 to 3 dozen cupcakes (depending on how much frosting you use) or a 3-layer 7-inch or 8-inch round cake.
Yes, handheld mixer will work perfectly fine. It may require a bit more time and effort, but an electric hand mixer will work just fine!
I recommend using a paddle attachment to make buttercream frosting. The paddle does not mix as much air into the frosting and helps to create a smoother texture.
This almond buttercream frosting pairs well with vanilla, white, chocolate, berry, and cherry cupcakes or layer cakes. This is the perfect frosting recipe for wedding cake.
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Almond Buttercream Frosting
Equipment
Ingredients
- 2 cups (454 g) unsalted butter (room temperature)
- 5 cups (600 g) powdered sugar
- ¼ cup (60 ml) heavy cream (room temperature)
- 3 tsp (3 tsp) almond extract
- 3 tsp (3 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the heavy cream, vanilla extract, almond extract and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, melt 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
- Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Made this to decorate cupcakes for grandsons 4th bday 🎂 tastes lovely ,will make again
So glad you loved the recipe, Mary! Thanks so much for the review!
This frosting is so yummy. Baked a white almond cake for her. She’s battling breast cancer and this cake made her very happy! Thank you🙏
Thanks for trying the recipe, Janie. Sending much love and prayers for healing.
This frosting is to die for! I upped the almond emulsion a bit, did half butter, half high-ratio shortening and paired it with a raspberry filling. It’s delicious and so light and fluffy! A winner for sure.
Hi Misty! That sounds absolutely delicious! Happy to hear you enjoyed this buttercream!
Can I substitute crisco for the butter or use half butter and half crisco due to humidity and temperature in our area
Hi there! Yes you can. Personally, I would recommend going with half butter half shortening to get the best flavor.
Love this. It tasted amazing on vanilla cupcakes. I found a bottle of almond extract that I hardly used and this recipe was a great use for it.
So glad you enjoyed the recipe! Thank you for the positive review!
This is an amazing recipe. I used Vanilla Bean paste as a substitute for vanilla extract. Fluffy & decadent!
Kim, I’m so glad you enjoyed this frosting recipe! Vanilla bean paste is a perfect substitute! Thank you so much for the positive review! 🙂
Mine was EXTREMELY runny… I followed recipe to a t…
I’m sorry that was your experience, Sydney. What could make it runny is the addition of too much liquid. I know you stated that you followed the recipe to a t, but it should not be runny with the proper measurements.
So…i tried it and it was very thick for some reason iis this normal?
The consistency of buttercream can have a lot to do with the environment! I know currently where I live, it is VERY cold and dry, so the buttercream comes out a bit stiffer than it does during the warmer months. If that happens, drizzle in a little extra heavy cream to compensate. Just a teaspoon at a time until it your desired consistency! Hope this helps!
After I frost the cake, does the cake need to go in the fridge or can I keep the cake in a cake box for a day? Didn’t know if the frosting needed to be refrigerated after it was on the cake.
You can keep the cake in the box for the day without a problem!