Light yet creamy, simple yet flavorful - this whipped almond buttercream is a versatile frosting for cupcakes, layer cakes, and more. With just 6 ingredients and less than 10 minutes of your time, make this luscious buttercream at home.
This almond buttercream frosting is super easy to make. It comes together quickly with just a few ingredients.
Once you make it, I bet you will find that the sweet and creamy almond flavor goes well with almost every cake. It is sturdy enough to use as filling between layer cakes and also pipes beautifully on cupcakes.
Only 6 simple ingredients stand in the way of you and this delicious almond buttercream:
- Unsalted butter - softened to room temperature, but not greasy
- Icing sugar - sifted as needed
- Kosher salt
- Heavy cream - milk will do in a pinch
- Almond extract - it's the star of the show, so pick a pure 100% almond extract
Softened butter should be able to easily hold a fingerprint when lightly pressed. It should not feel greasy or be melted.
Tools and Equipment
- Electric mixer - either a hand or stand mixer is fine
- Rubber spatuala
- Sieve - for sifting powdered sugar, as needed
How to Make Fluffy Almond Buttercream
Start by mixing the butter by itself until smooth and creamy.
Begin adding in the remaining ingredients. Mix on low speed.
Once the ingredients are combined, the buttercream is smooth but heavy and thick.
Whip the buttercream until light and fluffy, 3 to 5 minutes. Smooth out any air bubbles by stirring with a rubber spatula
Hint: After the first stage of mixing, the buttercream will look like dense frosting. Keep mixing to incorporate more air to make it fluffy and light (in color and texture).
Milk - In a pinch, you can use regular milk instead of the cream with similar results.
Chocolate Almond - Add 2 ounces melted and cooled chocolate plus 1 to 2 tablespoons cocoa powder midway through the mixing process.
Nutty Brown Butter Almond - Swap half of the butter with browned butter that has been chilled until firm but flexible.
Almond buttercream frosting is best used just after making while it is still soft. If making in advance, store it at room temperature for up to 1 day. Rewhip or mix by hand until light and smooth.
Frosting may be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before remixing.
You may also freeze the frosting for up to 3 months. Thaw in the refrigerator overnight.
Steps for Making Whipped Almond Buttercream
- Mix the butter - use the paddle attachment on a stand mixer to smooth out the softened butter first.
- Add the powdered sugar, half of the cream, vanilla, almond, and salt - mix on low speed until everything combines
- Let it whip! - Increase the speed and whip until light and fluffy
- Add cream - if the buttercream is still too stiff, add the remaining cream and mix again
- Smooth it out - stir the whipped buttercream with a wooden spoon or stiff spatula before icing cakes (optional)
If using to smoothly ice a cake, stir vigorously with a stiff spatula or wooden spoon to knock out any air bubbles. You want to whip the frosting for lightness, but do this extra step to make sure it glides on smoothly over the cake.
Almond Buttercream Recipe FAQs
Before you start adding too much powdered sugar, try putting soft buttercream in the refrigerator. The butter might have been too warm and chilling in the refrigerator may help it firm up.
Make sure to sift powdered sugar to remove any lumps before mixing. Allow enough time for the butter and sugar to whip together to help the sugar dissolve into the buttercream frosting.
Yes! You can freeze buttercream for up to 3 months. The best way to do so is by making a 'pillow' of buttercream by wrapping it in plastic wrap. Thaw overnight in the refrigerator then bring to room temperature. Remix before use.
Start with slightly softened, pliable butter. Butter that is too warm encourages users to add too much powdered sugar to thicken it up. The butter should not feel greasy or melted.
Whipped Almond Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted as needed
- 2 to 4 tablespoon heavy cream
- 2 teaspoon pure vanilla extract
- ¼ to ½ teaspoon pure almond extract
- pinch salt
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, 2 tablespoons of cream, vanilla, almond, and salt. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for 3 to 5 minutes, until the buttercream is light, airy, and nearly white. If needed, add the additional cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
- If using to ice a smooth cake, vigorously stir with a wooden spoon or stiff spatula to knock out some of the air bubbles.