The best quick and easy almond buttercream frosting recipe, homemade with 5 simple ingredients. Flavored with a combination of vanilla and almond extract. It is smooth, fluffy, creamy and perfect for piping swirls on cupcakes as well as cake decorating for birthdays and weddings and icing cut out sugar cookies.
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My mom's old fashioned recipe uses almond extract only. However, I found that overwhelming and so medicinal tasting. Now, I like to use half vanilla and half almond extracts for a more balanced flavor profile. This icing tastes unbelievably delicious on my White Wedding Cupcakes. With its irresistibly velvety texture and enchanting aroma, this frosting can transform cupcakes into quite the divine indulgence. If you enjoy the unique, nutty flavor of almond extract, then try out these other great recipes: Banana Almond Biscotti, Italian Almond Cookies and Almond Crescent Cookies.
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Key ingredients for best almond icing
- Butter- Best at room temperature for even mixing.
- Vanilla extract- This is a classic one used in many baking recipes.
- Almond extract- The main ingredient that gives that unique flavor.
- Powdered sugar- Be sure it is sifted to prevent lumps.
- Milk- Add more or less to get desired consistency.
Variations
- If you have never iced cupcakes- Check out this post on How to Decorate Cupcakes (Pipe or Frost Cupcakes). There is a video tutorial and step by step pictures that I am sure you will find very helpful.
- To make roses- Like I have piped here in these pictures, check out this post on How to Pipe Red Rose Cupcakes.
- Use heavy cream- Instead of milk for a creamier frosting.
- Add food coloring- Because this is a naturally white or cream frosting, it is easily colored with gel food coloring. I don't recommend using liquid food coloring as it can change the consistency of the frosting.
- Instead of using all butter- Use a combination of butter and shortening to make the frosting more stable at warmer temperatures. It also gives it a whiter color.
- Add sprinkles- To make a different flavored Funfetti Frosting.
- Make vegan frosting- By replacing butter with vegan shortening. Just be aware it will have a slightly different overall flavor and texture.
How to make easy almond buttercream frosting recipe from scratch?
- Mix together- Butter and extracts.
- Add in- Powdered sugar a little at a time.
- While continuing to mix- Add in the milk.
- Frost- Cooled desserts and enjoy!
Tips and Techniques
- Use clear extracts- To ensure that icing remains truly white or else it will end up being "off white."
- Use high quality extracts- To obtain the best flavor. Don't use the imitation extracts. They don't taste good or smell good.
- Icing too thick?- Simply add in more milk to thin it out.
- Icing too thin?- Simply add in more powdered sugar until you get the right consistency.
- Sift powdered sugar- Because this will remove any lumps, producing a smoother icing.
- It is best to use clear extracts- Because then you will get a true white color in the frosting.
- How much does this make?- This icing is enough to frost about 24 simple cupcakes with no high swirly decoration or one 8x2 round cake.
- If you want to color the frosting- Be sure to use gel food coloring as opposed to liquid food coloring, because it can change the consistency.
- If keeping this in the fridge to use later- Be sure to let it warm up a bit and whip it again to get it back to a good consistency.
Recipe FAQs
You may have added too much milk or not enough powdered sugar. But it's an easy fix! Simply mix in more powdered sugar.
You may have added too much powdered sugar or not enough milk. Simply mix in more milk to get it to the right consistency.
Yes, this is a good substitute without compromising on flavor or texture.
This often happens when the powdered sugar has not been sifted, especially if it is getting old or has been previously opened and not fresh out of the bag. You can also get lumps from using butter that is too cold and hasn't mixed properly.
Buttercream is best under ideal temperatures. If it is too cold, the frosting will crack and split. If it is too hot, it will melt.
Storage
- Room temperature- There are perishable dairy ingredients in this recipe so it is best kept in the fridge. Storing at room temperature is not recommended beyond the 2-3 hour point.
- Refrigerate- Leftovers can be stored in a sealed container in the fridge for up to 1 week.
- Freeze- Place in a sealed container for up to 1 month. Thaw in the refrigerator and whip again to make it fluffy.
- Make ahead- You can make this up to 1 week a head if placed in the fridge or 1 month a head if you keep it in the freezer.
More homemade frosting recipes
- White Chocolate Buttercream Frosting
- Marshmallow Frosting
- Chocolate Buttercream Frosting
- Blackberry Buttercream Frosting
- Lemon Frosting
Recipe
Easy Almond Buttercream Frosting
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Ingredients
- 1 cup Butter Unsalted, Room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 4 cups Powdered sugar Sifted
- 3-4 tablespoon Milk Or heavy cream, More or less depending on the consistency you want
Instructions
- In a large mixing bowl, mix butter, vanilla extract and almond extract together until smooth.
- Add powdered sugar (½ cup at a time), while continuing to mix.
- Add milk (1 tablespoon at a time), while continuing to mix until you reach the desired consistency.
- Frost your cakes and cupcakes and enjoy.
Notes
- If icing is too thick, mix in some more milk.
- If icing is too thin, mix in more powdered sugar.
- Sift powdered sugar first to remove any lumps and this ensures the smoothest icing ever.
- Use clear extracts for a truly white color.
- Leftovers can be stored in a sealed container in the fridge for up to 1 week.
- This icing is enough to frost about 24 cupcakes with a spatula (no high swirls) and one 8x2 round cake.
- Read additional tips and variations above.
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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