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Almond Buttercream

This almond buttercream is absolutely delicious! It has the perfect amount of almond flavor and gives any dessert an elevated flavor.

This recipe uses my American buttercream recipe as a base and adds almond extract to give this frosting an incredible flavor.

image of almond buttercream being piped on a WASC cake

How to Make Almond Buttercream

To make sure this almond frosting turns out as amazing as possible, let’s walk through each step together.

I’ve also included a video tutorial of the process below.

Step 1: Beat the Butter

Beat the unsalted butter on a medium-high speed for a minute with a mixer until smooth.

image of butter being beat with a hand mixer to make it smooth and incorporate air into it

Step 2: Mix in All the Good Stuff

Next, add in 1 tsp vanilla extract, 1 tsp almond extract, and 1/2 tsp salt and beat on low until the ingredients are incorporated. 

Then slowly mix in the powdered sugar and heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

image of powdered sugar being mixed into butter and cream cheese to make homemade almond buttercream

Step 3: Make Your Frosting Extra Smooth

Beat on low until the ingredients are fully incorporated and the desired consistency is reached. 

image of almond frosting being mixed in a glass bowl with a hand mixer

Stir the frosting by hand with a rubber spatula once it’s made for a minute or two to make the frosting super smooth.

image of vanilla buttercream being mixed that's smooth

Cover the buttercream flush with plastic wrap or immediately placing it in a piping bag. Otherwise, the frosting will crust if it’s left sitting out!

Substitutions & Swaps in This Almond Buttercream Recipe

Below are some swaps and substitutions that can be made in this frosting recipe.

  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for.
  • Almond Extract – Good almond extract is a must in this recipe! I like to use this brand which I order in a big bottle on Amazon.

How Much Frosting Does this Recipe Make?

This recipe makes about 3 cups of frosting. You can also halve, double, or triple this recipe as needed.

You can make a triple batch in a 5 qt Kitchen Aid Mixing bowl.

I usually make one batch if I’m frosting a dozen cupcakes with big swirls. I make 2 batches of frosting to fill and frost a seven- or eight-inch layer cake.

image of a WASC cake that's been cut into to show its cross section of moist, tender, white almond sour cream cake layers and almond buttercream frosting

What Can I Frost with this Almond Buttercream Frosting?

The sky’s the limit when it comes to using this frosting. Cakes, cupcakes, cookies, macarons, you name it!!

I’ve used it to frost my WASC cake recipe, almond cupcakes, French macarons, and even my buttercream cookies!  

image of a slice of WASC cake on a plate that's been cut into to show how moist it is

Almond Frosting Troubleshooting

While this recipe is pretty straight forward, sometimes people do run into issues making it.

One of the hardest parts is getting the consistency of your buttercream just right.

There are few different factors that influence the consistency of your frosting.

It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use.

The easiest way to see if your frosting is the right consistency is the spatula test! I check the consistency of every batch of frosting I make using this test.

To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. Turn the spatula right side up and look at the frosting on the tip.

The frosting should form a somewhat soft peak that has a little curl on the end. It’s stiff enough to hold up that curl, but soft enough to create that little curl.

image of buttercream frosting being tested for the right consistency

If the frosting is too stiff and sticks straight up, add in additional heavy cream (1 tsp at a time).

If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Or if your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.

You can also chill it in the fridge in 10-minute intervals if you think your butter was too warm.

After each adjustment, be sure to retest the frosting with your spatula before using it.

image of a WASC cake that's been frosted with almond buttercream and 
cut into and a slice is being pulled out

Tips for Making the Best Almond Buttercream

  • Make sure your butter is at room temperature before making this frosting.
  • If your powdered sugar contains cornstarch (most brands in the US do) there’s no need to sift you powdered sugar.
  • Use good quality almond extract! It will give this frosting the best flavor.
  • If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes. This helps remove any extra air that might have been incorporated during the mixing process.
image of a WASC cake that's been frosted with almond buttercream and pretty metallic sprinkles

Does This Almond Buttercream Need to be Refrigerated?

Below are some tips for storing this frosting in case you make it in advance or have leftovers.

  • Make this frosting ahead of time or save any leftover frosting! Store it in an airtight container in the fridge for up to a month.
  • Store this frosting in the freezer for up to 3 months. Just be sure to give it a good stir once it thaws to make it nice and smooth again.
  • A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

Let Me Know What You Think!

If you make this almond buttercream recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.

Other Recipes You Might Like:

Yield: 3 cups

Almond Buttercream

image of almond buttercream being piped on a WASC cake

This almond buttercream is absolutely delicious! It has the perfect amount of almond flavor and gives any dessert an elevated flavor!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Almond Buttercream

  • 1 cup unsalted butter, room temperature (226g)
  • 1 tsp vanilla extract (4g)
  • 1 tsp almond extract (4g)
  • 1/2 tsp fine salt (3g)
  • 2 cups powdered sugar (250g)
  • 1 Tbsp heavy cream or whipping cream (15g)

Tools & Decorations

Instructions

Almond Buttercream:

  1. Beat 1 cup of unsalted butter on a medium speed for 1 minute with a hand mixer until smooth.
  2. Add in 1 tsp vanilla extract, 1 tsp almond extract, and 1/4 tsp salt. Mix on a low speed until the ingredients are incorporated. 
  3. Mix in 2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed.
  4. Once fully mixed, if the frosting seems too thick, add in additional heavy cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.
  5. Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth.
  6. Either cover the frosting flush with plastic wrap to prevent crusting or place it in a piping bag fit with your favorite frosting tip. This buttercream can sit at room temperature for a day, be stored in the fridge for up to a month in an airtight container, or stored in the freezer for 3 months.

Notes

Yield

This recipe makes about 3 cups of frosting. If needed, this recipe can be halved, doubled or tripled. A triple batch will fit/can be made in a 5 qt Kitchen Aid Mixing bowl.

I usually make 1 batch to frost a dozen cupcakes with large swirls. I make 2 batches to fill and frost a seven- or eight-inch layer cake.

Tips for Making the Best Almond Buttercream

  • Make sure your butter is at room temperature before making your frosting.
  • If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift you powdered sugar.
  • Use good quality almond extract! It will give this frosting the best flavor.
  • Make sure your buttercream has the right consistency! This will make it much easier to use.
  • If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes to get out any extra air that might have been incorporated during the mixing process.

Making This Almond Buttercream in Advance and Storage Tips

  • Make this frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
  • This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
  • A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

Nutrition Information

Yield

3

Serving Size

1

Amount Per Serving Calories 887Total Fat 67gSaturated Fat 42gTrans Fat 0gUnsaturated Fat 22gCholesterol 180mgSodium 208mgCarbohydrates 74gFiber 0gSugar 73gProtein 1g

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