Almond Buttercream Frosting
A light and creamy topping for your cakes and cupcakes, 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!
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 15 cupcakes
- 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
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.
- 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.
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.
*Adapted from the original recipe 'Amaretto Buttercream Frosting' from Cupcakes from the Primrose Bakery.