Almond buttercream frosting will remind you of wedding cake! Smooth and creamy frosting flavored with vanilla extract and almond extract for amazing flavor!
Ingredients in Almond Buttercream Frosting
- Unsalted butter: Room temperature unsalted butter for easy creaming.
- Powdered sugar: Only sift if your powdered sugar is very lumpy.
- 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.
Tools & Supplies for Making Almond Buttercream Frosting
How to Make Almond Buttercream Frosting
To make this frosting, I recommend using a stand mixer for the best results. You can use a paddle attachment or a whisk attachment based on your personal preference. If you do not have a stand mixer, you can also use an electric hand mixer.
- 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 3-5 minutes.
- (Optional) Switch to a paddle attachment and mix on low speed for an additional 5 minutes to remove air bubbles and make the buttercream silky smooth.
Almond Buttercream Frosting Recipe Tips
Make perfect buttercream frosting
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.
Butter temperature
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.
Whip the butter
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.
Smooth out the buttercream
Each baker has their own preference of making buttercream. I prefer to use a whisk attachment as I feel it creates a lighter texture. However, a great way to create smooth buttercream is to remove the air bubbles by mixing the frosting with a paddle attachment for several minutes. Once the buttercream is made, switch to the paddle attachment and mix on the lowest speed until the buttercream is smooth. You can also stir the buttercream with a spatula for a few minutes to remove the air bubbles.
Storing and serving
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.
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Almond Buttercream Frosting
Equipment
- Stand mixer or electric hand mixer
Ingredients
- 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
Instructions
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- 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 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 3-5 minutes until the buttercream is light and fluffy.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
Notes
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Comments & Reviews
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!