Almond Buttercream

4.91 from 51 rating

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

Prep Time5

Total Time5

Course: Frosting & Fillings

Cuisine: American

Servings: 3 cups

Calories: 1101kcal

Author: Chelsey White

Equipment

Ingredients

Almond Buttercream

1 cup unsalted butter, room temperature 226g
1 tsp vanilla extract or vanilla bean paste 4g
1 tsp almond extract 4g
1/4 tsp fine salt 2g
3 1/2 cups powdered sugar 454g or a 1 lb. box
1 Tbsp heavy whipping cream, room temperature 15g

Tools & Decorations

Electric hand mixer or stand mixer

Instructions

Almond Buttercream:

Beat 1 cup of unsalted butter on medium speed for 1 minute with a hand mixer until smooth.
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.
Mix in 3 1/2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed.
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 (a 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.
Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth.
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.

Video

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 the 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 of 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