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Almond Buttercream Frosting

Vanilla cupcake topped with almond frosting.

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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

Nutrition