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Almond Buttercream

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.
Course Dessert
Cuisine American
Keyword almond buttercream
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 cups
Calories 140kcal
Author Camila Hurst

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: 2tbsp | Calories: 140kcal