Easy Almond Buttercream Frosting
Almond buttercream frosting brings a rich, nutty twist to your favorite desserts—smooth, creamy, and full of flavor in every bite.
Servings 2 .5 cups, approximately
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
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
STORAGE
- 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.
