classic white almond buttercream frosting

★★★★★ 1
a recipe by
Cindy Smith Bryson
The beautiful Gulf Coast of, FL

Also known as wedding cake frosting, this classic buttercream is perfection when you want a frosting that has that bakery taste for your cakes. This is the buttercream that you will be tempted to eat right out of the bowl! Especially delicious on a tender, moist white cake this is the flawless frosting for your birthday and special occasion cakes. The ideal complement to the also posted " Shortcut Classic White Almond Sour Cream Cake." Creamy and light with the delicate flavor of almond, you can omit the almond and increase the vanilla to make this a classic vanilla buttercream.

Blue Ribbon Recipe

A versatile buttercream frosting that can be used on cakes or cupcakes. It tastes as if it came straight from a bakery. Light, fluffy, and creamy, it has a buttery, almond flavor. Elevate your baked goods with this delicious white almond buttercream frosting.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves Frosts 13X9 inch, a 8-9 inch layer cake or up to 20 cupcakes.
prep time 15 Min
method No-Cook or Other

Ingredients For classic white almond buttercream frosting

  • 2 stick
    (1/2 lb) unsalted butter, softened until you can make a fingerprint in it. You do not want butter too soft or starting to melt.
  • 12 oz
    (3 cups) confectioners' sugar, sifted if desired
  • 1/8 tsp
    salt
  • 2 Tbsp
    meringue powder (optional; typically used in humid weather or when more stiffness is desired for decorating)
  • 3/4 tsp
    clear vanilla (will produce a whiter frosting)
  • 3/4 tsp
    almond extract
  • 3/4 tsp
    butter flavoring
  • 2 Tbsp
    heavy whipping cream or half and half

How To Make classic white almond buttercream frosting

  • Beating butter until fluffy.
    1
    In a large mixer bowl, beat butter until fluffy and lighter in color; about 5-8 minutes.
  • Slowly adding confectioners' sugar.
    2
    Turn the mixer on low and slowly add the confectioners' sugar little by little. Make sure that sugar is incorporated prior to adding more. Frequently scrape down the sides of the bowl.
  • Salt, meringue powder, vanilla and almond extracts, and butter flavoring added.
    3
    Add salt, meringue powder if using, vanilla and almond extracts, and butter flavoring until combined, frequently scrapping down sides of the bowl.
  • Slowly adding cream.
    4
    Add cream, one tablespoon at a time, until desired consistency is reached.
  • Whipping everything until light and creamy.
    5
    Increase mixer speed to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
  • A bowl of Classic White Almond Buttercream Frosting.
    6
    Frost cake(s) or store in an airtight container until ready for use. You may keep it at room temperature for up to 2 days. It will keep in the refrigerator until the expiration date of the butter used. Freeze for up to 1 month. If your buttercream has been refrigerated or frozen, bring it to room temperature and re-whip, adding cream if needed to get desired texture.

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