Almond buttercream frosting brings a rich, nutty twist to your favorite desserts—smooth, creamy, and full of flavor in every bite.
Almond buttercream frosting is a decadent topping that adds a deliciously nutty flavor to any dessert. It's perfect for spreading on cakes, cupcakes, or sugar cookies.
Its smooth, creamy texture pairs beautifully with everything from classic vanilla cake to chocolate or even fruity flavors.
This almond buttercream is incredibly easy to whip up with just a few simple ingredients, yet it tastes like something straight out of a bakery. Whether you’re looking for a unique twist on traditional buttercream or just love the taste of almonds, this frosting is sure to become a favorite. No matter how you use it, this frosting will make your homemade desserts even more delicious!
Love easy topping ideas for cakes and cupcakes? Then you've got to try my Homemade Salted Caramel Sauce, my Easy Chocolate Syrup (without corn syrup), or my Strawberry Crunch Topping.
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Can you use almond extract in buttercream frosting?
Yes! Almond extract can easily be used in frosting, just like vanilla extract. It gives the frosting a unique almond flavor.
What does almond buttercream taste like?
Almond buttercream has a rich, creamy texture with a sweet, nutty flavor. It’s smooth like classic buttercream, but with a hint of almond that adds warmth and depth—kind of like marzipan but lighter!
Why you'll love this recipe
- Easy to make - You'll love how simple this almond buttercream frosting is!
- Few Ingredients - You only need 5 ingredients and you probably already have most of them in your kitchen.
- Rich Almond Flavor - The almond extract gives the frosting a unique, nutty flavor.
- Fluffy and Creamy Texture - This frosting is light, smooth, and spreads like a dream.
- Versatile - Use it for layer cakes, cookies, cupcakes, or even as a filling.
What you'll need
Ingredients for almond buttercream frosting
- Butter - I always use unsalted butter and I cut it into small cubes, so that it's easier to mix.
- Powdered Sugar - I like to sift it first so that the buttercream is smooth, without any lumps.
- Almond Extract - This gives the frosting its nutty, aromatic flavor.
- Vanilla Extract - Enhances the overall flavor and complements the almond perfectly.
- Milk - I make this buttercream frosting with milk, but you can use almond milk or heavy cream, if you prefer. Easily adjust it to make the frosting light and fluffy or thick and pipeable.
See the recipe card at the end of the post for quantities. 👇
Equipment you'll need
- mixing bowls
- hand mixer or stand mixer
- rubber spatula
- piping bag (optional)
- star tip (optional)
How to make almond buttercream frosting
Step-by-step Instructions
1. First, beat the butter in a large mixing bowl, on medium-high speed until soft, about 3 minutes.
2. Then gradually add the powdered sugar, mixing until fully combined.
3. After that, mix in the almond extract and the vanilla extract until well incorporated.
4. Add the milk, one tablespoon at a time, until you reach your desired consistency. For a fluffy texture, beat the frosting on medium-high speed for an additional 1-2 minutes.
Then spread or pipe the frosting onto your favorite cakes, cupcakes, or cookies.
Storage Tips & Freezing Instructions
Refrigerate - Store leftover frosting in an airtight container or tightly covered with plastic wrap. It will keep in the refrigerator for up to 1 week.
Freeze - Buttercream freezes well. Store the frosting in the freezer in a freezer-safe bag or container for up to 3 months. When ready to use, let it thaw in the fridge overnight and re-whip for the best results. Stir it well before using. You can also beat it again for a few seconds, just to soften it up. If it's too stiff, you could add a splash of milk or heavy cream.
Variations
- Chocolate Almond Buttercream - Add ¼ cup of cocoa powder to the frosting for a chocolate-almond twist.
- Dairy-Free - You can easily make this frosting with almond milk instead of the heavy cream and use a vegan butter alternative. I use block margarine (not the soft, tub kind), like in my Dairy-free Chocolate Frosting.
- Maple Almond Buttercream – Swap out part of the powdered sugar for a couple of tablespoons of pure maple syrup. It adds a warm, cozy flavor.
Tips for success
- Use Room Temperature Butter - This ensures the butter blends easily, creating a smooth frosting.
- Sift the Powdered Sugar - To avoid lumps, sift the powdered sugar before adding it to the butter.
- Minimize air bubbles - When I use a stand mixer, I always use the paddle attachment, not the whisk, because it helps prevent air bubbles from forming in the frosting.
- Taste as You Go - Adjust the almond extract to your liking—it’s powerful, so start small.
- Avoid Over-Mixing - Once the frosting is fluffy, stop mixing to avoid incorporating air bubbles.
- Test Consistency - Add the milk or heavy cream slowly until you reach the consistency you need—thicker for piping, thinner for spreading.
Frequently asked questions
Yes, almond milk works well in buttercream frosting as a substitute for heavy cream or regular milk. However, it has a thinner consistency, so start with a small amount (about 1 tablespoon at a time) and add more if needed to avoid making the frosting too runny.
For light and fluffy buttercream, start by beating the butter until it's pale and airy—at least 3 minutes. Sift the powdered sugar to avoid lumps, and add it gradually while mixing on low. Increase to high speed and whip for a few more minutes. A splash of heavy cream helps make it even smoother and fluffier. And don’t forget to scrape the bowl to ensure everything is well mixed!
Absolutely! You can prepare the frosting up to 2 days ahead of time. Store it in an airtight container in the refrigerator, and let it come to room temperature before re-whipping to restore its fluffy consistency.
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Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Almond Buttercream Frosting
Equipment
- stand mixer or electric hand mixer
- mixing bowls
- rubber spatula
Ingredients
- 3 cups powdered sugar, plus more if needed (360g)
- 1 cup unsalted butter, at room temperature (226g) (I like to cut it into small cubes)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon milk or heavy cream, at room temperature, plus more if needed
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- Sift the powdered sugar and set it aside.3 cups powdered sugar, plus more if needed (360g)
- In a stand mixer fitted with the paddle attachment, beat the butter on high speed until soft and creamy, about 3 minutes. You can also use a hand mixer.1 cup unsalted butter, at room temperature (226g)
- With the mixer on, add the powdered sugar one tablespoon at a time. Start on low speed to avoid splattering, then gradually increase to high speed. Scrape down the sides of the bowl to ensure even mixing.
- Add the vanilla extract, almond extract, and milk or cream. If the frosting is too thick, add a little more milk (a teaspoon at a time). If it’s too thin, add more powdered sugar (1–2 tablespoons at a time).1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 tablespoon milk or heavy cream, at room temperature, plus more if needed
- Beat on high speed for another 3–4 minutes, until the frosting becomes lighter in color and fluffy.
- Use a rubber spatula to stir and smooth out any air bubbles.
- Enjoy!
Notes
- Refrigerate: Store in an airtight container for up to 1 week.
- Freeze: Freeze in a sealed bag or container for up to 3 months. Thaw overnight in the fridge, then stir or re-whip. Add a splash of milk or cream if it’s too stiff.
- Sift powdered sugar to prevent lumps.
- Use room temperature butter for a smooth, easy-to-blend frosting.
- Use a paddle attachment (not a whisk) to minimize air bubbles.
- Taste and adjust the almond extract—it’s strong, so start small.
- Stop mixing once the frosting is fluffy to avoid over-whipping.
- Add milk or cream slowly to reach your desired consistency—thicker for piping, thinner for spreading.
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