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3.82 from 227 votes
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Almond Buttercream Frosting

Created by: Courtney
Prep Time 10 minutes
Total Time 10 minutes
Yield: 5 cups
This almond buttercream frosting is smooth, creamy, and full of rich flavor. Made with vanilla and almond extract, it has a sweet, elegant taste that pairs perfectly with cakes and cupcakes. Light, fluffy, and easy to make, it’s a simple frosting that adds something extra special to any dessert.

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

Storing & Serving:
  • 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.
Buttercream Tools & Supplies (affiliate links): Stand mixer or electric hand mixer 
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information. For this recipe, the nutritional information is based off 1 cup of buttercream frosting, which is likely not an accurate serving size.
Recipe Update: This recipe was updated in March 2026. The vanilla and almond extract were increased by 1 tsp each for a more intense vanilla almond flavor. Feel free to adjust based on your taste preferences.

Nutrition

Serving: 1cup | Calories: 1172kcal | Carbohydrates: 121g | Protein: 1g | Fat: 78g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 209mg | Sodium: 249mg | Potassium: 43mg | Sugar: 118g | Vitamin A: 2444IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.1mg

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