Almond buttercream frosting will remind you of wedding cake! Smooth and creamy frosting flavored with vanilla extract and almond extract for amazing flavor! This buttercream has amazing almond flavor, pipes beautifully, and is great for layer cakes, cookies, and cupcakes.
Ingredients in Almond Buttercream Frosting
- Unsalted butter: Room temperature unsalted butter for easy creaming.
- Powdered sugar: Confectioners’ sugar/icing sugar.
- Salt: A bit of salt enhances the flavor of the buttercream and contrasts the sweetness.
- Almond extract: Almond extract is the star of the show in this buttercream.
- Vanilla extract: A bit of vanilla extract adds a bit more flavor to the buttercream.
- Heavy cream: Heavy cream makes the buttercream light, fluffy, and smooth.
How to Make Almond Buttercream Frosting
- Whip the room temperature butter for about 5 minutes until light, fluffy, and pale in color.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Then add the remaining powdered sugar and continue to mix on low speed.
- 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.
Almond Buttercream Frosting Recipe Tips
- Check out my “Baking Tips” blog post on 10 Tips for Making Perfect Buttercream to get more information and tips on how to make the best buttercream frosting.
- To make the best buttercream, you want your butter to be at room temperature. If the butter is too firm, it will not cream well. If the butter is too soft, the buttercream will be loose and greasy.
- One of the keys to making the best buttercream is whipping the butter until it is light, pale, and fluffy, before adding the other ingredients. This adds air to the butter which helps prevent the buttercream from being dense and heavy. Whip the butter for about 5 minutes, scraping the bowl every minute or so.
- Store the buttercream in an airtight container in the refrigerator for up to 2 weeks. To use the buttercream, simply bring it to room temperature and rewhip for 5 minutes. I recommend keeping the buttercream chilled once you frost a cake or cupcakes. The buttercream tastes best served at room temperature, so remove your cake or cupcakes about an hour before serving.
Almond Buttercream Frosting
- Stand mixer or electric hand mixer
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 2 tsp almond extract
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ cup heavy cream
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, add in the room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally until it is light and pale.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add the almond extract, vanilla extract, and salt and mix on low until combined.
- Increase speed to medium on the mixer and slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Turn the speed on the mixer to high and whip for an additional 2 to 3 minutes until the buttercream is light and fluffy.