Where do I find almond flavoring or extract?

The baking aisle of most grocery stores will have this ingredient.

Can you freeze buttercream?

Buttercream freezes very well. Store this frosting an airtight container in your freezer for up to three months. Before using it, remove it from the freezer at least 12 hours in advance. For best results, rewhip it by hand or by adding it back to your mixing bowl to help achieve the right consistency. This makes it easier to spread.

How can I use this recipe?

This homemade almond buttercream frosting has many uses. It would be great paired with another almond-based dessert, like almond cupcakes or cookies. It tastes great with chocolate cake and other deeper, more intense flavors, too. Due to its versatility, this thick frosting is great for decorating cakes or stacking between layers. Because it is white, it is perfect for dying with food gel to color cakes, cupcakes, frosting between cookie sandwiches, and more. I'm a big fan of using it in my bunny sugar cookies in the spring and pumpkin cookies at Halloween , to name a few of the many options here.

Almond Buttercream Frosting

Description

This homemade almond buttercream frosting is easy to make. Use it for decorating chocolate cake, vanilla cupcakes, soft sugar cookies, and a variety of other desserts!

Ingredients

Scale

1 ½ sticks (170 grams) of unsalted butter, room temperature
5 cups (575 grams) of powdered sugar
1/3 cup (80 grams) heavy cream
1 ½ tsp vanilla extract
2 tsp almond extract
Pinch of salt
Optional: A few drops of lemon or lime juice (or white vinegar) to cut sweetness; add to your preference

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Instructions

In the bowl of your stand mixer, combine your unsalted butter, powdered sugar, vanilla extract, heavy cream, and salt. Start mixing on a low setting in short spurts to incorporate and avoid powder flying everywhere. Then increase speed and beat for another 5 minutes.
Taste test and add lemon juice if too sweet for your liking. Thin it out as needed with another tablespoon or two of heavy cream.
Once happy with flavor, use a spatula to smooth the frosting. Drag the spatula from the middle of your bowl to its edges, watching as the tears and bubbles in your buttercream disappear. Spend 3-4 minutes doing these motions to achieve nice, smooth frosting.
Transfer frosting to a piping bag fitted with a tip of your choice.

Notes

This frosting recipe provides enough buttercream to decorate 18-24 cupcakes, a 3-layer 6" cake, or 2-layer 8" or 9" cake. Increase as needed.

The nutritional values are approximate and can vary based on specific ingredient brands and measurements.

Prep Time: 5 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/12 of the recipe
Calories: 237 kcal
Sugar: 48.2 g
Sodium: 3.4 mg
Fat: 13.7 g
Saturated Fat: 8.6 g
Unsaturated Fat: 5.1 g
Trans Fat: 0 g
Carbohydrates: 48.2 g
Fiber: 0 g
Protein: 0.3 g
Cholesterol: 48.2 mg