Almond Buttercream Frosting
An American-style buttercream flavored with almond extract and optional vanilla, with milk or cream added only as needed.
Ingredients
Frosting Base
- 1 cup butter softened, not melted
- 16 oz powdered sugar (1 pound, about 3.5-4 cups)
- 1 tsp almond extract almond extract, not almond butter
- ½ tsp vanilla extract optional
- 2-4 tbsp milk or cream Adjust for desired consistency.
- 1 pinch salt optional if butter is salted
Instructions
- Beat the softened cup of butter until smooth and lighter, scraping the bowl thoroughly.
- With the mixer stopped, add the weighed powdered sugar, almond extract, optional vanilla, and optional salt. Begin mixing slowly until the dry sugar is incorporated.
- Whip at medium speed to a light consistency. Scrape and check for firm butter pieces or sugar lumps.
- Adjust with milk or cream 1/2 tablespoon at a time within the listed range. Test a spread or small swirl before adding more.
- Apply to cooled desserts, or cover and refrigerate the frosting. Soften and remix a chilled batch before decorating.
Notes
Approximate yield 2 1/2–3 cups; decorating coverage varies. Add milk or cream gradually rather than automatically using the full range. Frost only cooled desserts; refrigerate tightly covered.