A light and creamy topping for your cakes and cupcakes, vanilla almond buttercream frosting has a subtle sweet almond flavour. Its smooth and fluffy texture makes it so easy to decorate with and the taste is heavenly!
This buttercream is a recipe you can come to again and again to frost your favourite cakes and cupcakes. It’s one of my standbys! It’s great for topping cakes or cupcakes and it’s awesome for sandwiching two cookies together!
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It is an American-style buttercream which is the easiest of all the buttercreams. All you do is cream the ingredients together and you’re ready to use it!
I adapted the recipe from the ‘Amaretto Buttercream Frosting recipe from Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas (Kyle Books, 2010).
I know you may be asking if it’s absolutely necessary for you to go out and buy a bottle of Amaretto just for this recipe and the truth is, it isn’t! You can easily replace the liqueur with an almond extract which you can usually find near the vanilla extract in most grocery stores.
I admit that I usually have some Amaretto on hand because I love the flavour in baking, and I use it quite often. Some of my favourite recipes include my easy almond cupcakes and my summery raspberry cake.
What to Expect from this Recipe
- Rich and buttery. This frosting is smooth and light in texture which is perfect for topping your favourite cupcakes and cakes.
- Subtle almond flavour. I use Amaretto liqueur to flavour the frosting which gives it a slight almond taste. If you want to skip the alcohol, substitute it for almond extract.
- Make ahead. You can make this frosting ahead and store it for up to 3 days in an airtight container at room temperature.
📋 Ingredients
The full list of ingredients and amounts can be found in the recipe card below.
- Powdered sugar: Sometimes called confectioners sugar or icing sugar, it has a fine powdered texture that melts into the butter and also provides structure to your frosting.
- Amaretto: This is a sweet Italian liqueur that is made from either bitter almond oil or apricot kernel and has an almond-like flavouring. You can swap the liqueur for almond extract if you don’t have any on hand or would just prefer not to use it.
- Vanilla: This extract enhances all of the other flavours!
🥣 Instructions
Leave the butter and milk out of the fridge for an hour or so before you start making this vanilla almond buttercream frosting to let them come to room temperature. It will make your frosting so much smoother!
- Cream. Using a stand mixer fitted with the paddle attachment or a handheld mixer, cream the butter, half the confectioners’ sugar, milk and vanilla together until they are smooth. This usually takes about 2 – 3 minutes. Start off on the lowest speed so the powdered sugar doesn’t go flying everywhere. (I learned from experience!)
- Add remaining sugar. Gradually add the remaining sugar and continue mixing until the frosting is light and fluffy.
- Decorate. You can use the buttercream immediately or store it in an airtight container at room temperature for up to 3 days.
Scaling Tip: This recipe will make enough buttercream to frost about 15 cupcakes. You can easily double or triple the recipe if you’re making them for a crowd.
💭 Top Tips
- Start with room temperature ingredients. Allow the butter and milk to come to room temperature before you start mixing. This will ensure a smooth and creamy frosting.
- If your buttercream is too thin. Add additional sugar a spoonful at a time until you reach the desired consistency.
- If your buttercream is too thick. Add a splash of milk at a time until the frosting is the right consistency.
Frequently Asked Questions
It will develop a slight crust as it sits out, but it should not be hard. If you leave your frosted cakes or cupcakes out for 20 – 30 minutes, you’ll notice a subtle crust forming on the buttercream.
Yes! You can make it a day or two ahead of when you need it and store it either at room temperature or in the fridge. For longer-term storage, you can even freeze it for up to 3 months.
Absolutely. American buttercream is very popular for piping. You might need to add a bit more confectioners sugar to the frosting to make it sturdy enough to pipe, so add a spoonful at a time until you reach the desired consistency.
Storage
Room temperature: If you’re going to use your buttercream in the next day or two, store it in an airtight container at room temperature for up to 3 days.
In the fridge: For slightly longer storage, put the buttercream into an airtight container and save it in the fridge for up to one week. Give it a bit of a whisk once you bring it out of the fridge before using it.
In the freezer: Buttercream will keep in the freezer for up to 3 months. The best way to store it is in a freezer-safe plastic bag and lay the bag flat in the freezer. Let the frosting come to room temperature before using it.
Did you try this almond buttercream frosting recipe? Leave a rating and a comment and let everyone know how it turned out!
You can also share your photos on Instagram: #bakersbookshelf. I’d love to see them!
Almond Buttercream Frosting
Ingredients
- 8 tablespoons unsalted butter, room temperature (110 grams)
- ¼ cup milk, whole or 2%, room temperature (60 millilitres)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (plus ¾ cup (75 grams) more depending on desired consistency)
- 1 teaspoon Amaretto liqueur or almond extract
Instructions
- Add the butter, milk, vanilla and half the of the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment or use a large bowl with a hand held mixer.
- Mix on low speed for 30 seconds to let the powdered sugar begin to incorporate then turn the mixer to medium and continue mixing for 2 – 3 minutes.
- Gradually add in the remaining 2 cups of sugar and beat until you have a smooth consistency. If you'd like a stiffer frosting, add the additional ¾ cups (75 grams) of sugar until you have the desired consistency.
- Add the Amaretto or almond extract and use to frost the cupcakes right away or store in air tight container up to 3 days at room temperature.
Notes
- Start with room temperature ingredients. Allow the butter and milk to come to room temperature before you start mixing. This will ensure a smooth and creamy frosting.
- If your buttercream is too thin. Add additional sugar a spoonful at a time until you reach the desired consistency.
- If your buttercream is too thick. Add a splash of milk at a time until the frosting is the right consistency.
Jamie says
I made this with the almond cupcakes. It was good.
Julianne says
Thanks for sharing, Jamie! I’m glad you liked the frosting.