almond buttercream recipe

This Almond Buttercream Recipe is delicious! I am a fan of almond, and this recipe had the perfect balance of almond flavor without being overpowering. It is easy to mix up this homemade buttercream recipe and decorate your cakes, cupcakes or cookies!

If you like almond, you need to try this recipe. Traditionally you think of putting almond frosting on a vanilla cake, but I think it goes well with so many other flavors. I really like pairing this with a chocolate cake (grab my recipe here!) or a strawberry cake. I have even had a request for a red velvet cake with almond frosting, which was really good! Get creative, or just eat it plain!

When making this frosting, be sure to get some quality extracts. A frosting is only going to be as good as the ingredients. I prefer to use organic extracts that I find at my local natural grocery store. I think they have a better taste since they are not made with artificial ingredients. Also, I like to get the ones that are made with alcohol vs. glycerin, but that is a personal choice.

I hope you get a chance to try out this Almond Buttercream Recipe! It tastes way better than a store-bought frosting and it doesn’t take that long to make. The recipe is below, and since it is a frosting recipe there is no need to adjust for altitude. Be sure to leave a comment if you try it out or have any questions!

almond buttercream recipe

Almond Buttercream Recipe

Delicious almond frosting recipe that could be used for cakes, cupcakes or cookies! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.


  • 2 cups butter
  • 32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
  • 4 tsp almond extract
  • 1 tsp vanilla extract
  • 6 tbsp whole milk


  • Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
  • Place the butter in your mixing bowl and beat for a few minutes.
  • Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
  • Add in the vanilla and almond extracts. Mix until combined.
  • Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
  • Add in 3 tbsp of whole milk. Mix until combined.
  • Add in the last 3 tbsp of milk and mix until combined. If you need to adjust the consistency add in an additional tbsp of milk at a time.
  • Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
  • Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
  • Frost your cake, cupcakes, cookies, etc.!
  • Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.