This light and fluffy Almond Buttercream Frosting whips up in just 15 minutes! With 6 ingredients, including pure almond extract, this buttercream frosting makes for a sweet, melt-in-your-mouth topping perfect for cakes, cupcakes, and more.
2tablespoonsheavy whipping creamplus more to reach desired consistency
Instructions
Choose your stand mixer/hand mixer attachment. The paddle for a smooth and creamy frosting. The whisk for a light and airy frosting.
On medium-high speed beat the room temperature unsalted butter, salt, almond extract, and vanilla extract for 3 to 5 minutes. It should be light in color and smooth.
Add half the powdered sugar, beat on low speed until it is fully absorbed within the buttercream frosting, about 1 minute. Do this again with the remaining powdered sugar.
Beat the buttercream frosting on low speed while slowly pouring in the cold heavy whipping cream. Continue to beat until it has been fully incorporated.
Assess the color, consistency, and texture. * more information below in notes*
Prepare Almond Buttercream Frosting for decorating.
Video
Notes
Storing Information
Keep frosting in an airtight glass container, piping bag, or reusable bag.
In the refrigerator for 5 to 7 days.
In the freezer up to 3 months.
Let the frosting sit at room temperature before whipping and using.
How to Achieve A Bright White Frosting:
Added a very small amount of violet food coloring (I lightly coat the end of a toothpick). The violet cancels out yellow to make an even whiter and brighter buttercream.
Troubleshooting the Consistency:
Too thin, add more powdered sugar (2 tablespoons at a time).
Too thick, add more heavy whipping cream (1 tablespoon at a time).
Troubleshooting the Texture:
Too airy, fold it by hand with a silicone spatula to knock out some of the air.
Too heavy, whip the buttercream on high to aerate for another few minutes or so.
Frosting Scaling Guide
NOTE: Easily double or triple this in the recipe card above by choosing 2x or 3x. It will do the math for you.