Almond Buttercream Recipe

Prepare ingredients

Bring the unsalted butter to room temperature so it's soft but still holds shape (about 30–60 minutes at room temperature). Sift the confectioners' sugar to remove lumps for a smoother buttercream.

Cream the butter

Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). Beat on medium-high speed for 2–3 minutes until the butter is pale, light and fluffy—this step adds air for a silky texture.

Add sugar gradually

With the mixer on low, add the sifted confectioners' sugar 1 cup at a time to avoid a powdered sugar cloud. After each addition, pause to scrape down the bowl. Once all sugar is incorporated, increase speed to medium and beat 30–45 seconds to combine fully.

Flavor and thin

Add the almond extract and vanilla extract, then add the heavy cream and a pinch of fine sea salt. Beat on medium-high for 45–60 seconds until the buttercream is smooth, spreadable and holds soft peaks. If the buttercream is too stiff, add cream 1 teaspoon at a time until desired consistency is reached; if too thin, add up to 1/2 cup more confectioners' sugar, 2 tablespoons at a time.

Taste and adjust

Taste the buttercream and adjust the almond extract—add up to an additional 1/2 teaspoon if you want a more pronounced almond flavor. Add more salt if it tastes overly sweet. Mix briefly to incorporate adjustments.

Store or use

Use immediately to frost cakes, cupcakes, or cookies. If making ahead, store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip for 1–2 minutes before using.

Toast the sliced almonds in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. If making candied almonds, add the brown sugar to the skillet with the almonds and stir until the sugar melts and coats the almonds, 1–2 minutes more; remove immediately and spread on parchment to cool. Cool completely, then fold 2–3 tablespoons of the toasted or candied almonds into the finished buttercream for crunch and additional almond flavor, reserving extra for garnish.