Almond Buttercream Frosting

This almond buttercream frosting is my favorite in the world. It’s smooth, fluffy, perfectly sweet, and filled with delicate almond flavor. I’ve made this frosting more times than I can count, and it’s the one I reach for when I want something reliable that pipes beautifully and tastes just as good by the spoonful.

It’s simple to make, flexible depending on what you have on hand, and works equally well for cakes, layer cakes, or cupcakes without feeling heavy or overly sweet.

You’re Going to Love This Frosting Recipe…

I’m particular about buttercream texture, especially when almond is involved. I want the flavor to be noticeable but soft, and the frosting itself to feel light and creamy rather than dense. This version strikes that balance. It’s stable enough for layering and piping, but still fluffy and smooth when you spread it. It’s similar in form to my Caramel Frosting or Gingerbread Buttercream!

• It has a clean, delicate almond flavor that doesn’t overpower
• The texture stays fluffy and smooth, not dense or greasy
• It pipes beautifully and spreads easily
• It’s flexible — you can make it with cream cheese or butter-only

Key Ingredients & Why I Use Them

Unsalted butter – I always start with softened butter because it builds structure and gives the frosting body. Beating it first matters more than people think

Cream cheese – I like the slight tang it adds. It keeps the frosting from tasting flat or overly sweet, especially with almond.

Powdered sugar – I don’t add all of it at once. I start with 5 cups and only add more if the texture needs it.

Almond extract – This is where the flavor really comes from. A little goes a long way, and I prefer extract over paste here for smoothness.

Vanilla extract – It rounds everything out and softens the almond flavor.

Heavy cream or milk – I only add this if needed, but it’s helpful for dialing in the final texture.

How I Make Almond Buttercream Frosting

The full recipe card is below with detailed ingredients and instructions, but here’s exactly how I make this frosting step by step.

Step 1: Prep the sugar and beat the butter

I always sift the powdered sugar first and set it aside. This seems small, but it makes a noticeable difference in how smooth the frosting ends up, especially once everything is fully whipped. Set aside.

Using a stand mixer fitted with the paddle attachment (or a hand mixer), I beat the softened butter on medium speed for a full 2 minutes. I want it creamy, pale, and completely smooth before adding anything else. This step builds the base texture of the frosting, so I don’t rush it.

Step 2: Add the cream cheese

Next, I add the softened cream cheese and beat again for 1–2 minutes. I stop and scrape the bowl once or twice, then continue mixing until the mixture looks light and fluffy. At this stage, the frosting base should look smooth and cohesive, not loose or curdled.

Step 3: Add the powdered sugar gradually

I start by adding 5 cups of the sifted powdered sugar, mixing on low speed so it doesn’t fly everywhere. Once it’s incorporated, I increase the speed to medium-high and beat for about 1 minute. I stop here to assess the texture before deciding whether the final cup is needed.

Step 4: Flavor the frosting

I add the vanilla extract and almond extract and mix just until combined. I don’t overmix at this point — once the sugar is in, I’m careful not to beat longer than necessary.

Step 5: Adjust the consistency

If the frosting feels too stiff, I add heavy cream or milk 1 tablespoon at a time until it loosens slightly. If it feels too soft, I add more powdered sugar from the remaining cup, a little at a time to get the right consistency.

If the frosting looks runny, it’s often because the cream cheese was too warm. When that happens, I place the bowl in the refrigerator for 5–10 minutes, then whip it again briefly until it holds its shape.

Step 6: Use or store

I usually use this frosting right away. If I need to store it, I cover the surface directly with plastic wrap and refrigerate it for up to 4 days. Before using again, I let it come back to room temperature and rewhip briefly.

I always keep the frosting covered — exposed buttercream dries out quickly and forms a crust.

Substitutions I Make Sometimes

Butter-only version: Replace the cream cheese with an additional 1 cup of room-temperature butter (2 cups total / 452 g). Start with 5 cups powdered sugar, adding more only if needed. I add a pinch of salt and usually need an extra 2–4 tablespoons of cream or milk. This version is sweeter, firmer, and ideal for detailed piping.

Extra almond depth: I sometimes add 1–2 tablespoons of very finely sifted almond flour at the end. More than that can make the frosting grainy.

Flavor-forward almond: Almond paste or extra extract works well, but I keep it restrained so the frosting stays smooth.

Try this frosting on…

This frosting would go so well with my German Chocolate Cake, Strawberry Cake, or Almond Raspberry cake!

Storage Tips & Make Ahead

I store this frosting in the refrigerator for up to 4 days with plastic wrap pressed directly against the surface. Before using, I let it sit at room temperature until soft, then rewhip briefly to restore the texture.

I don’t recommend freezing it — the texture isn’t quite the same once thawed.

FAQ

More Frostings You Might Like

If you enjoy this almond buttercream, you might also like my classic caramel frosting, cream cheese frosting for cakes, or chocolate whipped frosting when you want something lighter and less sweet. They all follow the same texture-first approach and are easy to adapt for different desserts.

Share with me!

If you try this almond buttercream frosting, I’d love to see what you make with it. Tag me on Instagram or leave a comment and rating below — it always helps others and makes my day.

Almond Buttercream

Camila Hurst

Smooth, fluffy, and delicately flavored with almond, this buttercream frosting is easy to make, pipes beautifully, and works just as well for cakes as it does for cupcakes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 6 cups

Calories 140 kcal

Ingredients

 

• 1 cup unsalted butter softened 226g
• 2 cups softened cream cheese 452g
• 6 cups powdered sugar 750g
• 2 tsp vanilla extract
• ½ tsp almond extract
• 2 tbsp heavy cream or milk if needed

Instructions

 

• Sift the powdered sugar and set it aside.
• Using a stand mixer with the paddle attachment, or a hand mixer, beat the butter for two minutes, until creamy.
• Add the cream cheese to the bowl and beat for another 1-2 minutes, until the mixture is light and fluffy.
• Add the powdered sugar, mix on low until incorporated. Raise the speed to medium-high and beat for another minute.
• Add almond and vanilla extract, mix until incorporated.
• If the frosting is too stiff, add the heavy cream (or milk). And if the frosting is too runny, add more sifted powdered sugar. If the frosting is too runny, it could also be that the cream cheese was too soft. If that’s the case, place the bowl in the fridge for about 5-10 minutes, then whip it again, until the desired consistency is achieved.
• Use the frosting immediately or store it in the fridge, covered tightly with plastic wrap directly on the surface, for up to 4 days.
• Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, because otherwise, the surface will dry out and get hard.

Notes

Butter-only version: Replace the cream cheese with an additional 1 cup butter (total 2 cups / 452 g). Only add 5 cups of powdered sugar, leaving the remaining cup to be added only as needed to make the frosting stiffer. Add a pinch of salt and and extra 2–4 tbsp cream or milk as needed. The frosting will be sweeter, firmer, and better for piping.

Adding almond flour: For a subtle nutty flavor, mix in up to 1–2 tbsp very finely sifted almond flour at the end. More than that may make the frosting grainy. Almond extract or almond paste gives smoother flavor if preferred.

Nutrition

Serving: 2tbspCalories: 140kcal

Keyword almond buttercream

Tried this recipe?Let us know how it was!