Almond 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 9x13 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.
Find it online: https://ourgratefulkitchen.com/almond-buttercream-frosting/