This simple almond buttercream frosting uses just 4 ingredients to create an easy frosting recipe that's smooth, creamy, and fool-proof. It takes just 5 minutes to prep and is perfect on top of fluffy almond cupcakes, cake layers, or even frosted cookies.
Why You'll Love This Recipe
- Classic buttercream flavor. I used my easy vanilla frosting recipe as the base for this almond frosting. It's such a classic flavor and is commonly seen on white cake, wedding cakes, or I like it on this small vanilla cake.
- Easy to make. Like a lot of my best american buttercream frosting recipes, this almond version is truly so simple to make. Just 4 ingredients and 5 minutes of prep.
- Light almond flavor. Just a little bit of almond extract goes a long ways. So, this frosting has just the right amount of almond that pairs perfectly with so many different cakes and cupcake flavors.
- Perfect consistency. It's sturdy enough to be used in-between cake layers (like I did with this almond raspberry cake) but it's also smooth and creamy, making it easy to pipe onto cupcakes.
Jump to:
At this point I really love creating new buttercream recipes. Why? Because they're simple and approachable for all baking skill levels, including us home bakers.
Some of my other favorite flavors are definitely this creamy peanut butter frosting and this fresh strawberry buttercream.
Ingredients For The Best Almond Buttercream
- Butter: I personally love to use unsalted butter with my homemade frostings. That way, I can control how much salt is added (most of my recipes I don't need to add salt!).
- Heavy Whipping Cream: This helps to create a light and silky smooth consistency. If you have to, you can substitute it with heavy cream or milk.
- Almond Extract: Use a pure almond extract, not imitation, for the best and most real tasting almond flavor.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Almond Buttercream Frosting
Step 1: In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy.
Step 2: Add the powdered sugar, heavy whipping cream, and almond extract and mix on low speed until combined.
Step 3: Then increase the speed to high and beat for another 1-2 minutes.
Step 4: Use it to frost your favorite cupcakes and cake recipes!
Storing & Freezing
Storing: If you plan on using this frosting within 24 hours, you can keep it stored in an airtight container at room temperature. If not, keep it stored in the refrigerator for up to 1 week.
Just pull it out at least 60 minutes before you want to use it so it's not cold.
Freezing: To freeze, place it in an airtight container. You can keep it in the freezer for up to 1 month. When ready to use, thaw in the refrigerator over night. Then rewhip it to help stabilize again.
Frosting Tips & Tricks
- Room Temperature Butter: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Scaling The Recipe: The recipe as written makes enough to frost 12 cupcakes. If you want to frost a three layer 6-inch cake, then 1.5x the recipe. Or, if you want to frost a three layer 8-inch cake, 2x the recipe.
- Use Good Quality Almond: As mentioned above, do not use imitation almond extract, it's just not good. Pure almond extract is what you want.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use This Frosting
This recipe makes enough to frost 12 cupcakes or any 9x13 inch sheet cake.
- Cupcakes: You can pipe or spread this frosting on my best moist vanilla cupcakes or even just classic chocolate cupcakes. The almond flavor adds a nice subtle flavor to almost any cupcake. Of course, they're excellent on these easy almond cupcakes.
- Cakes: I think it would taste so good with the spice level of this hummingbird carrot cake or on top of this one layer banana cake.
PRO TIP! For any one layer cake, definitely cut the recipe in half so you don't have a lot of frosting left over.
Recipe FAQs
To me, it has a mixture of floral, sweet, and nutty flavors. A little goes a long ways, which is why you only need a little bit of almond extract.
In theory, yes, you can substitute almond milk for the heavy whipping cream. Just note, though, that the buttercream frosting will be thinner. So, add one tablespoon at a time until you've reached your desired consistency.
📖 Recipe
Simple Almond Buttercream Frosting
Equipment
- Electric Stand Mixer
- Rubber Spatula
- Piping Bag
Ingredients:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- ½ teaspoon almond extract
Instructions:
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes).
- Add the powdered sugar, heavy whipping cream, and almond extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Use it to frost your favorite cupcakes and cake recipes!
If you enjoy the subtle flavors of almond, this frosting recipe is for you! I love it on top of vanilla cupcakes.