Go Back
almond cupcake with almond buttercream frosting on white plate
Print Recipe
5 from 1 vote

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
Total Time10 minutes
Course: Dessert
Servings: 15 cupcakes

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.

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.