
Almond buttercream frosting is a delicious topping on chocolate and vanilla cakes, and is stiff enough to use for decorating cupcakes and cookies. Almond-flavored icing also complements many cherry desserts, as almonds are in the same botanical family as cherries. Cakes that are iced with almond buttercream frosting need not be refrigerated so long as they are stored at a cool room temperature. The high amount of sugar in buttercream frosting acts as a preservative.
Cream the butter, almond extract and vanilla extract with an electric beater in a large mixing bowl. Set the beater's speed to medium and cream the butter for about 2 minutes. The butter will become fluffier and noticeably lighter in color.
Blend 1 cup of confectioners' sugar and 1/4 almond flour in to the butter. Beat on medium speed for about 30 seconds.
Continue blending confectioners' sugar into the buttercream frosting 1 cup at a time. Add 1 or 2 tablespoons of milk with each addition of sugar to keep the icing smooth.
Blend for 1 minute after the final addition of sugar to make the almond buttercream frosting fluffy.
Spread the frosting on cooled cakes and cupcakes, or use as a filling for sandwich cookies. Sprinkle the frosting with slivered almonds if you desire.
Store any leftover almond buttercream frosting in the refrigerator.
Related Articles

How to Make Fresh Strawberry Frosting ...

How to Make a White Decorator Icing

How to Make Homemade Cream From Milk in ...

How to Make Cake Frosting Into a ...

How to Make a Sugar Mask for Your Face

How to Make Lactose Free Icing

How to Add Irish Cream to Buttercream ...

How Early Can You Make a Wedding Cake?

Do You Need to Refrigerate Whipped ...

Substitutes for Shortening in Frosting

How to Make a Lip Mask for Extremely ...

Butter Substitute for Molten Lava Cake

How to Freeze Raspberries

How to Make Sugared Almonds
Nutrition Information for Onken Yogurt

How to Make Xylitol Toothpaste

How to Replace Yogurt for Butter in ...
Easy Strawberry Cake Recipe
How Many Calories are in Pistachio ...
How to Make Homemade Frosting With ...
References
- Indiana Public Media: A Moment of Science: Death by Sugar
- "Betty Crocker Cookbook"; General Mills; 2005
Writer Bio
Nucreisha Langdon has written professionally since 1991. She has ghostwritten more than 20 romantic fantasy novels, while her nonfiction work has appeared in the "Gainesville Sun" and the "Austin Chronicle." Langdon holds a Bachelor of Science in mathematics and a Bachelor of Arts in English from the University of Florida.
Photo Credits
fruits-cake image by Maria Brzostowska from Fotolia.com