Almond Frosting


If you love the signature wedding cake flavor, you definitely need to frost your next cake with almond icing.

Total Time:
10 mins
1-1/2 cups

This light and fluffy almond buttercream frosting comes together in just 10 minutes and calls for just five ingredients. There are a few simple steps that will guarantee smooth, creamy frosting. Start with room temperature butter so it blends easily with the cream, sugar, and almond extract. Using cream instead of milk will result in a richer flavored frosting. Sifting your powdered sugar first helps ensure there are no lumps in the finished frosting. Once your ingredients are prepped, make the homemade frosting by alternately adding the powdered sugar and cream. If you'd like to color the buttercream, start by adding a few drops of gel or liquid food coloring. Continue adding drops until you've reached your desired shade.

Use the sweet almond frosting on your favorite cakes, cupcakes, and cookies to give them little extra punch of flavor. To frost a cake or cupcakes, simply use a flat or offset knife to spread the buttercream evenly over the surface. Use a piping bag fitted with a star tip to add decorative borders, stars, or other accents.

You can store an extra frosting in the fridge for up to one week or freeze it for up to one month. If freezing the homemade almond buttercream, be sure it's placed inside a freezer-safe bag with as much of the air removed as possible. This will help prevent freezer burn and keep the icing fresh. Thaw in the fridge and use as normal.

Almond Frosting


  • ½ cup butter

  • ½ teaspoon almond extract

  • ½ teaspoon vanilla

  • 2 ½ - 3 ½ cup powdered sugar, sifted

  • 3 tablespoon light cream or milk

  • few drops food coloring (optional)


  1. ingredients for almond frosting

    BHG / Ana Cadena

    In a small mixing bowl, beat softened butter with an electric mixer on medium speed until light and fluffy.

  2. beating butter and vanilla to make almond frosting

    BHG / Ana Cadena

    Beat in almond extract and vanilla until fully combined.

  3. blending almond frosting to desired consistency

    BHG / Ana Cadena

    Alternately add powdered sugar and light cream or milk, beating after each addition until smooth and easy to spread. If the buttercream frosting is too thick, continue to add milk or cream, one teaspoon at a time, until it reaches your desired consistency.

  4. To tint, if desired, stir in a few drops food coloring. Makes about 1 1/2 cups.

Test Kitchen Tip: Use this helpful chart to determine how much frosting you need for your cake, sheet cake, or cupcakes. We recommend making more frosting than you need so you have extra to decorate.

  • For a two-layer cake: 2½ to 3 cups of frosting
  • For a three-layer cake: 3½ to 4 cups of frosting
  • For 12 cupcakes: 2 cups of frosting (double the frosting recipe if piping)
  • For a 13x9-inch cake: 3 cups of frosting

Store extra frosting in the fridge for up to one week or freeze for up to one month. Ensure the frosting is completely thawed before using to decorate.

Nutrition Facts (per serving)

29 Calories
2g Fat
4g Carbs
Nutrition Facts
Calories 29
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 15mg 1%
Total Carbohydrate 4g 1%
Total Sugars 4g
Potassium 2mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles