Easy almond frosting recipe
A rich and creamy almond buttercream frosting made with simple ingredients. Perfect for cupcakes, cakes, cookies, or macarons — ready in just 5 minutes!
Equipment
- Electric hand mixer or stand mixer
- Mixing bowl
- Rubber spatula
- Measuring cups and spoons
Materials
- 1 cup unsalted butter room temperature (226g)
- 1 teaspoon vanilla extract 4g
- 1 teaspoon almond extract 4g
- 1/4 teaspoon fine salt 2g
- 3 1/2 cups powdered sugar 454g or a 1 lb. box
- 1 tablespoon heavy cream or whipping cream 15g
Instructions
- In a large bowl, beat the butter on medium speed for about 1 minute until smooth and creamy.
- Add vanilla extract, almond extract, and salt. Mix on low speed until well blended.
- Gradually add powdered sugar and cream while mixing on low, scraping down the sides as needed.
- Once combined, increase speed and beat until light and fluffy (1-2 minutes).
- Adjust consistency: add more cream if too thick or more powdered sugar if too thin.
- Stir by hand with a spatula for extra smoothness. Use immediately or store as noted.
Notes
- Ensure the butter is at room temperature before making the frosting.
- If your powdered sugar contains cornstarch (as most brands in the US do), there's no need to sift it.
- Use good-quality almond extract for the best flavor.
- For a smoother frosting, mix on the lowest speed at the end of the process for a couple of minutes to remove any extra air incorporated during mixing.
- Store the frosting in an airtight container at room temperature for 1-2 days, in the fridge for up to a month, or in the freezer for up to 3 months. Stir well before use if stored.