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Almond Buttercream Frosting Recipe

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4.1 from 3 reviews

This Almond Buttercream is a rich, creamy frosting perfect for cakes and cupcakes. Made with softened butter, cream cheese, powdered sugar, and a delightful hint of almond and vanilla extracts, it offers a smooth and fluffy texture with a subtle nutty flavor. Easy to whip up in just 15 minutes, this frosting can be used immediately or stored for a few days, making it an ideal topping for dessert lovers seeking a luscious, homemade buttercream.

Ingredients

Buttercream Ingredients

  • 1 cup unsalted butter, softened (226g)
  • 2 cups softened cream cheese (452g)
  • 6 cups powdered sugar, sifted (750g)
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 2 tbsp heavy cream or milk (optional, if needed to adjust consistency)

Instructions

  1. Sift the powdered sugar: Begin by sifting the powdered sugar to remove lumps and set it aside to ensure a smooth buttercream texture.
  2. Beat the butter: Using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter for about two minutes until it becomes creamy and smooth.
  3. Add cream cheese: Add the softened cream cheese to the butter and continue beating for 1-2 minutes until the mixture is light and fluffy.
  4. Incorporate powdered sugar: Gradually add the sifted powdered sugar on low speed to avoid a sugar cloud, then increase the speed to medium-high and beat for an additional minute until fully combined and fluffy.
  5. Add extracts: Mix in the almond and vanilla extracts until they are evenly distributed throughout the frosting.
  6. Adjust consistency: If the frosting is too stiff, add heavy cream or milk a tablespoon at a time. If it's too runny, add more sifted powdered sugar. If the cream cheese was overly soft causing runniness, chill the mixture in the fridge for 5-10 minutes and whip again until desired consistency is achieved.
  7. Use or store: Use the frosting immediately on your baked goods, or store it tightly covered with plastic wrap directly on the surface in the fridge for up to 4 days to prevent it from drying out.
  8. Keep covered: Always keep the buttercream covered with a lid or plastic wrap when not in use to prevent the surface from drying and hardening.

Notes

  • Ensure butter and cream cheese are softened to room temperature for smooth mixing.
  • Sift powdered sugar to avoid lumps and grainy texture.
  • If frosting is too soft due to overly soft cream cheese, chilling helps firm it up.
  • You can adjust the almond extract amount to your taste preference.
  • Store in an airtight container in the fridge, cover directly on surface to prevent skin formation.
  • Bring frosting to room temperature and re-whip before applying if chilled.

Find it online: https://cozyplatter.com/almond-buttercream-frosting-recipe/