Almond buttercream frosting will replace any traditional recipe you’ve been using. It’s the best almond buttercream icing around! The light almond flavor replaces typical vanilla for the perfect flavor combination that pairs with all cakes, cupcakes, or anywhere else you use frosting.
We believe that every mom needs a delicious buttercream frosting recipe on hand. This should be a recipe that doesn’t settle as an average frosting but is the one that everyone raves about. It’s taken some time to get just right, but today we are sharing the perfect buttercream frosting with almond extract!
When it came to whipping up a batch of buttercream frosting, vanilla extract was the top choice for flavor. Then, we made the swap – replacing the vanilla extract with almond extract and there was no turning back. The intense flavor of the almond combined with the creamy consistency will leave your guests savoring every last bite of your buttercream frosting.
Buttercream frosting is whipped together in a mixer then added to a decorating bag to use for cakes, cupcakes or any other dessert idea. Our favorite way to use this frosting is to top our Ice Cream Cone Cupcakes.
Start on this perfect almond buttercream recipe by gathering the equipment and ingredients then following the step-by-step instructions.
Ingredients
- 1 stick butter
- 1 teaspoon almond extract
- 4 cups powdered sugar
- 1 tablespoon milk, plus more to thin if needed
- 1/8 teaspoon salt
How to Make
To create this delicious almond-flavored icing, begin by adding butter and almond extract to the mixing bowl. Whip the combination for 1-2 minutes until it attains a light and fluffy consistency.
Next, add the powdered sugar, milk, and salt to the mix, blending slowly until the powdered sugar is fully incorporated. Adjust the thickness by adding more milk if necessary. Turn the mixer to high speed and whisk the icing for 2-3 minutes until it reaches a light and fluffy texture.
For decorating, transfer the icing into a decorating bag with a chosen tip, ensuring to fold the top to prevent any mess. Fill the bag just over half full and twist the top before gently squeezing the icing onto your desserts. If needed, adjust the consistency by adding more milk. Store any remaining icing in the refrigerator or freeze it for later use. This versatile icing is perfect for adding a delightful touch to cakes, cupcakes, and other baked treats.
PRO TIP: Place the piping bag into a tall drinking glass, fold the top of the bag over the edge of the glass then fill with frosting. This is a kid-friendly way to fill the bag without getting frosting on the outside of the bag!
Recipe Tips and Tricks
Butter and Almond Whipping:
- Ensure the butter is at room temperature for easier whipping.
- Use a high-quality butter for a richer flavor.
- Start whipping at a lower speed to avoid splattering, then gradually increase to high speed for the desired light and fluffy consistency.
Almond Extract:
- Use a high-quality almond extract for a more pronounced and authentic almond flavor.
- Adjust the amount of almond extract based on personal taste preferences.
Adjusting Consistency:
- Add milk slowly to control the thickness of the icing.
- If the mixture becomes too thick, gradually add more milk until the desired consistency is achieved.
Whisking for Lightness:
- Whisk the icing on high speed for the specified 2-3 minutes to achieve the light and fluffy texture.
- Be cautious not to overwhisk, as it may lead to a too-airy consistency.
Filling and Using the Decorating Bag:
- Fill the bag just over half full to avoid overflow and make it easier to handle.
- Twist the top of the bag tightly before squeezing to control the flow of icing.
Frequently Asked Questions
Buttercream frosting can be made 1-2 weeks in advance if stored in the fridge in an air-tight container (not a piping bag). When ready to use, we recommend bringing it to room temperature on the counter then adding it to a mixer to whip for a minute or two before filling the piping bag.
Yes, almond buttercream frosting can be stored in the freezer for up to 3 months. When ready to use, place in the fridge overnight to thaw then bring to room temperature on the counter. Whip in a mixer until the desired consistency is reached.
A ziplock bag can be used by filling it with frosting then snipping the corner off of the bag. Parchment paper is another option. Learn How to Fold a Parchment Bag for Piping.
Storage Instructions
Store leftover icing in an airtight container in the refrigerator.
Consider freezing small portions for future use.
More Dessert Recipes
- Oatmeal Cookie Dough Bites
- Lemon Cream Cheese Frosting
- Easy Vanilla Mug Cake
- Chocolate Chip M&M Cookies
- Dairy Free Frosting
- Gluten Free Cookie Cake
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Almond Buttercream Frosting Recipe
Ingredients
- 1 stick butter
- 1 teaspoon almond extract ✅
- 4 cups powdered sugar
- 1 tablespoon milk, plus more to thin if needed
- 1/8 teaspoon salt
Instructions
- ⭐️Whip the butter and almond. Add butter and almond extract to the bowl of the mixer. Whip for 1-2 minutes until it's light and fluffy.1 stick butter, 1 teaspoon almond extract
- ⭐️Add the other ingredients. Add the powdered sugar, milk, and salt. Slowly blend until powdered sugar is mixed in. Add more milk if the mixture is too thick. Turn mixer to high speed and whisk for 2-3 minutes or until the icing is light and fluffy. Add more milk to get the consistency you'd like.4 cups powdered sugar, 1 tablespoon milk, plus more to thin if needed, 1/8 teaspoon salt
- Add to decorating bag. Place desired tip into the decorating bag. Fold the top of the bag over to avoid getting icing on the outside of the bag. Fill the bag with icing, just over half full. Twist the top and gently squeeze until icing comes out. Use as desired. Store in the refrigerator or freeze the leftovers.
Notes
Nutrition
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Keri says
Love the light alone flavor. My new go to icing!
Carli says
How much does this make? Enough for 24 cupcakes?
Jodi Danen, RDN says
Hi Carli! It depends on how much icing will go on each cupcake. If its spread on you should have enough. If you are piping it on I’d double the recipe. Enjoy!
Alex says
Great recipe! Produces a light, fluffy buttercream icing with a gentle almond aftertaste.
I cut the recipe down to 1/4, so it was tricky getting the butter ratio right, but I added a little more and then more milk to get the right consistency.
Be careful about adding liquids too fast, I could see it getting watery quickly.
Rachael says
Wonderful flavor! Will use this recipe many more times to come.
Emma says
Best tasting frosting
Savannah Morsse says
!0 stars very amazing TYSM forr the respie