Almond Buttercream

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This delicious Almond Buttercream Frosting is soft and fluffy, not too sweet, with a light almond flavoring. Delicious frosting recipe you can make in about 5 minutes, and the perfect finish for your favorite cake, cupcake, and cookie recipes.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 258kcal

Author: Cara Lanz

Ingredients

1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract adjust to taste
¼ teaspoon salt
⅛ teaspoon cinnamon, optional
3 cups powdered sugar
1-3 tablespoons heavy cream or milk

Instructions

In a large mixing bowl, beat the butter, vanilla, almond extract, salt, and cinnamon on medium-high speed for 3-5 minutes until fluffy and very light in color.
Gradually mix in the powdered sugar, ½ cup at a time. Add the cream or milk, starting with one tablespoon. Add more as needed.
Spread or pipe the frosting onto cookies, cakes, and cupcakes.
As the frosting sets, it will become firm but will not harden completely. Buttercream piped onto cookies in rosettes and other designs may crush if stacked. For stackable cookies, spread the frosting on in a flat, even layer.

Notes

This recipe yields 3 cups of frosting, enough for a 9 x 13 cake, a 2-layer cake, 24 cupcakes, or 4 dozen cookies.
Add more cream or milk as necessary if the frosting is too thick or more powdered sugar if it is too thin.
To color your buttercream frosting, use gel food coloring for the most concentrated color.
Buttercream’s natural yellow tint can affect food coloring. Use clear vanilla to minimize it. Or try this tip from Taste of Home and add a tiny touch of purple food coloring to brighten the white.
When stored at room temperature, the frosting will set up firmly but not firm enough to stack if the frosting is piped into rosettes, etc. For stackable cookies, spread the frosting in a flat, even layer.
When refrigerated, the frosting hardens firmly enough to stack.

Nutrition