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Almond buttercream has that classic bakery flavor that makes people stop and ask what frosting you used. It’s soft, fluffy, and smooth, and it pipes beautifully onto cupcakes, cakes, cookies, and bars. This is the same style of frosting you’d use on Sturdy Bakery-Style White Cake (Perfect for Layer Cakes), Soft Sugar Cookie Bars, or even a Soft Sugar Cookie Cake.
This frosting has become one of my go-to recipes because it works for so many desserts. It spreads easily on cookies, pipes cleanly onto cupcakes, and tastes amazing with vanilla, lemon, and almond desserts. I especially love pairing it with Lemon Sugar Cookie Bars, Classic Sugar Cookies, and Banana Cream Bundt Cake when I want something a little different from traditional vanilla buttercream.
If you already make my Classic Vanilla Buttercream Frosting, Lemon Buttercream, Chocolate Buttercream, or Cream Cheese Frosting, this is a great variation to keep in your recipe box. The almond flavor gives it that bakery-style taste that makes homemade desserts feel a little extra special.
Browse all my Frostings & Glazes
Why You’ll Love This Recipe
- Smooth and fluffy texture
- Pipes beautifully for cupcakes and cakes
- Easy to spread on cookies and bars
- Classic bakery-style almond flavor
- Works for cakes, cupcakes, cookies, and cookie bars
- Comes together in about 10 minutes
- Uses simple pantry ingredients
Ingredients
- Butter
- Powdered sugar
- Heavy cream
- Almond extract
- Vanilla extract
- Salt
Equipment
- Stand mixer – A stand mixer makes buttercream much smoother and fluffier than mixing by hand.
- Paddle attachment – The paddle attachment helps create a smooth frosting without too many air bubbles.
- Rubber spatula – Use this often to scrape down the sides of the bowl so everything mixes evenly.
- A basic cake decorating kit is one of the most useful tools to have if you bake often. It usually includes piping bags, several decorating tips, and couplers so you can pipe cupcakes, decorate cakes, and frost cookie cakes. Having a kit like this makes frosting look much more professional with very little extra effort.
How to Make
Making almond buttercream is more about technique than steps.
Start by beating the butter until it is completely smooth and creamy. This step is important because it creates the base texture of the frosting. If the butter is lumpy at the beginning, the frosting will not be smooth later.
Once the butter is smooth, gradually add the powdered sugar. Mixing slowly at first keeps the sugar from flying everywhere and helps it incorporate evenly. Throughout the mixing process, use a rubber spatula to scrape down the sides of the stand mixer bowl. This ensures all the butter and sugar are fully incorporated and keeps the frosting smooth.
After the sugar is mixed in, add the heavy cream, almond extract, vanilla extract, and a small pinch of salt. The almond extract is what gives this frosting that classic bakery flavor, while the vanilla rounds out the sweetness.
The most important part of buttercream is the final mixing time. Turn the mixer up to medium-high speed and let it whip for several minutes until the frosting becomes light, fluffy, and noticeably paler in color. This whipping step creates that soft, pipeable texture you want for frosting cupcakes, cakes, and bars like Chocolate Chip Cookie Cake or my Soft Sugar Cookie Bars.
If the frosting seems too thick, add a small amount of cream. If it seems too soft, add a little more powdered sugar until it reaches the right consistency for spreading or piping. Try on my Easter Egg Sugar Cookies!
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PrintAlmond Buttercream Frosting
This smooth, bakery-style almond buttercream frosting is light, fluffy, and perfect for cakes, cupcakes, sugar cookies, and cookie bars. The almond extract gives it a classic bakery flavor, and the frosting pipes beautifully for decorating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Frosts 12–15 cupcakes (piped) or 24 cupcakes (spread), or one 9×13 cake, or a thin layer on a 2-layer cake.
- Category: Dessert, Frosting
- Method: Mixing, No Bake, No Cook
- Cuisine: American
Ingredients
- 2 sticks (1 cup) butter, softened
- 4 cups powdered sugar
- 1-2 TBSP heavy cream
- 1 tsp almond extract
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until completely smooth and creamy, about 2–3 minutes. Use a rubber spatula to scrape down the sides of the bowl.
- Add the powdered sugar one cup at a time, mixing on low speed between each addition. Scrape down the sides of the bowl to make sure everything is fully incorporated.
- Add the heavy cream, almond extract, vanilla extract, and salt.
- Mix on medium speed until combined, then scrape down the sides of the bowl again.
- Increase the mixer speed to medium-high and beat for a full 5 minutes until the frosting becomes light, fluffy, and smooth.
- If the frosting is too thick, add cream 1 teaspoon at a time. If it is too thin, add powdered sugar 2 tablespoons at a time until it reaches the desired consistency.
Notes
- Almond extract is strong, so measure carefully.
- For a warmer bakery-style color, add a tiny drop of ivory food coloring.
- This frosting is ideal for piping borders, cupcakes, and cookie cakes.
- Beat the frosting the full 3–5 minutes at the end for the best texture.
- If freezing, be sure to re-whip after thawing to get back to desired consistency.
Recipes That Pair Well With This
This almond buttercream frosting works well on so many desserts. It’s especially good on vanilla and almond-based recipes, but it also pairs well with lemon, fruit, and sugar cookie desserts.
Try this frosting with:
- Sturdy Bakery-Style White Cake (Perfect for Layer Cakes)
- Soft Sugar Cookie Bars (Frosted)
- Soft Sugar Cookie Cake (11-Inch Springform Version)
- Lemon Sugar Cookie Bars
- Fruit Pizza with Sugar Cookie Crust
- Banana Cream Bundt Cake
- Best Snickerdoodle Cookies Ever
- Bakery Style White Chocolate Macadamia Nut Cookies (Better Than the Famous Bakery Version)
This frosting is also a great alternative to Classic Vanilla Buttercream Frosting or Lemon Buttercream Frosting when you want a different flavor profile.
More Recipes to Try
If you’re baking, these recipes are great to make next:
- Bakery-Style Cinnamon Rolls (Same Day or Overnight)
- Flaky Homemade Buttermilk Biscuits
- Perfect Classic Cheesecake
- Easy Oreo Cheesecake (Foolproof & Impressive Dessert)
- Chick-fil-A Style Thick Fudgy Chocolate Chunk Brownies
- Best Soft & Chewy Rice Krispie Treats
- Classic Scotcheroos (No Bake Peanut Butter Chocolate Bars)
Tips for Little Helpers
Kids can help measure powdered sugar, pour ingredients into the mixer, and help scrape down the sides of the bowl with a rubber spatula. Older kids can help pipe frosting onto cupcakes or spread frosting onto cookies. This is a great recipe for building confidence in the kitchen because it’s simple and forgiving.
Tips for Success
- Make sure the butter is fully softened before mixing.
- Scrape down the sides of the bowl often.
- Beat the frosting several minutes at the end to make it fluffy.
- Add cream slowly so the frosting doesn’t get too soft.
- If piping, the frosting should hold its shape but still be smooth.
FAQs
Can I make almond buttercream ahead of time?
Yes, this frosting can be made ahead and stored in the refrigerator. Let it come to room temperature and rewhip it before using so it becomes smooth and fluffy again.
Is almond buttercream good for piping?
Yes, this frosting pipes very well onto cupcakes, cakes, and cookie cakes. It holds its shape and creates smooth, clean swirls.
Can I use this frosting on cookies?
Yes, this frosting spreads easily on sugar cookies and cookie bars like Soft Sugar Cookie Bars (Frosted) and Lemon Sugar Cookie Bars.
Can I color this frosting?
Yes, gel food coloring works best. A small amount of ivory coloring can give it a warm bakery-style color.
Storage
Store frosting in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and beat it again until smooth and fluffy.
Freezing Instructions
Almond buttercream freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature and rewhip before using.
Variations
- Add lemon zest for almond lemon frosting
- Add a small amount of cream cheese for almond cream cheese frosting
- Add coconut extract for almond coconut frosting
- Use on chocolate cake for almond chocolate combination
- Use on sugar cookies with sprinkles for holiday cookies
Try it on my
Melt-in-your-Mouth
Sugar Cookies
Final Thoughts
This almond buttercream is one of those recipes that’s simple but makes such a big difference in a finished dessert. It has that classic bakery flavor and a smooth texture that works for spreading on cookies or piping onto cupcakes and cakes. I use this frosting on everything from sugar cookie bars to birthday cakes, and it’s always a favorite.
If you’re making a cake for a party, frosting cupcakes for school, or just want something a little different than vanilla buttercream, this is a great recipe to keep on hand. It’s easy, reliable, and works for so many different desserts.
Don’t miss out! Browse all my Dessert Recipes while you’re here!
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