Almond buttercream frosting evokes the nostalgic taste of wedding cake! This smooth and creamy frosting is infused with both vanilla and almond extracts, delivering a delightful flavor. With its rich almond essence, it pipes beautifully and is perfect for layer cakes, cookies, and cupcakes alike.
INGREDIENTS IN ALMOND BUTTERCREAM FROSTING
- Unsalted Butter: Use room temperature unsalted butter for easy creaming.
- Powdered Sugar: Also known as confectioners’ sugar or icing sugar, it sweetens the frosting.
- Salt: A pinch of salt enhances the buttercream’s flavor and balances its sweetness.
- Almond Extract: The standout ingredient, providing a rich almond flavor.
- Vanilla Extract: Adds an extra layer of flavor to the buttercream.
- Heavy Cream: Incorporating heavy cream makes the buttercream light, fluffy, and smooth.
HOW TO MAKE ALMOND BUTTERCREAM FROSTING
To make this frosting, I recommend using a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, you can also use a hand mixer.
- Whip the Butter: Beat the room temperature butter for about 5 minutes until it is light, fluffy, and pale in color.
- Add Powdered Sugar: Gradually add in half of the powdered sugar and mix on the lowest speed until it is fully combined with the butter. Then, add the remaining powdered sugar and continue mixing on low speed.
- Incorporate Flavorings: Add the almond extract, vanilla extract, and salt, and continue mixing on low until everything is well combined.
- Add Heavy Cream: Slowly drizzle in the heavy cream. Be sure to scrape the sides and bottom of the bowl after this step to ensure everything is well mixed.
- Whip to Finish: Turn the mixer to medium-high speed and whip the buttercream for about 2 to 3 minutes until it is light and fluffy.
ALMOND BUTTERCREAM FROSTING RECIPE TIPS
To achieve the best buttercream, ensure your butter is at room temperature. If the butter is too firm, it won’t cream properly, while overly soft butter will result in a loose and greasy frosting.
One key to making exceptional buttercream is to whip the butter until it is light, pale, and fluffy before adding other ingredients. This process incorporates air into the butter, preventing the buttercream from becoming dense and heavy. Whip the butter for about 5 minutes, scraping down the bowl every minute.
STORAGE TIPS
Store the buttercream in an airtight container in the refrigerator for up to 2 weeks. When ready to use, bring it to room temperature and rewhip for 5 minutes.
For best results, keep the frosted cake or cupcakes chilled. The buttercream tastes best served at room temperature, so remove your cake or cupcakes about an hour before serving.
