Almond Buttercream Frosting
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.
EQUIPMENT
- stand mixer or hand mixer
- Silicone Spatula
INGREDIENTS
- 1 cup unsalted butter - room temperature
- 1 teaspoon almond extract - pure
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream - plus 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
RECIPE 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.- 1 layer cake: half batch
- 6 cupcakes: half batch
- 6 inch layer cake: one batch
- 8×8 dessert: one batch
- 12 cupcakes: one batch
- Filling 12 cookie sandwiches: one batch
- Filling 48 macarons: one batch
- 8 inch layer cake: two batches
- 13×9 dessert: two batches
- 24 cupcakes: two batches
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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