I made an Almond Butter Icing in one bowl with just five ingredients in ten minutes, and the clever trick behind it is worth a look.

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I never expected a frosting you throw together in ten minutes to feel like a little victory, but this almond buttercream did that for me. Using one bowl and just five ingredients, I grab unsalted butter and creamy almond butter, stir mentally, and suddenly there’s this silky almond note that makes cupcakes hum.

I call it Almond Cream Frosting when I’m feeling fancy, or Almond Butter Icing when I smear it thick and messy on a cake. It’s simple but kind of magical, and once you taste it you’ll start imagining odd pairings you wouldn’t usually try.

Ingredients

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Unsalted butter: adds rich creamy fat, gives structure and smooth mouthfeel not sweet
Almond butter: nutty, adds protein and fibre, deep almond flavor, a little oily
Powdered sugar: pure sweetness, smooth texture, mostly carbs, can be cloying sometimes
Almond extract: concentrated, tiny splash boosts almond punch, very potent so use sparingly
Heavy cream: thins frosting, adds silkiness and richness, a touch of dairy creaminess

Ingredient Quantities

1 cup (2 sticks, 226 g) unsalted butter, softened

1 cup (240 g) creamy almond butter, room temperature

3 to 4 cups (360 to 480 g) powdered sugar, sifted

1 teaspoon pure almond extract

2 to 4 tablespoons heavy cream or whole milk, room temperature

How to Make this

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1. Put 1 cup (2 sticks, 226 g) softened unsalted butter and 1 cup (240 g) creamy almond butter (stir the jar first if it’s oily) into one large mixing bowl, let them sit at room temp so they blend easy.

2. Using a hand mixer or stand mixer on medium, beat the two butters together 1 to 2 minutes until smooth and a bit fluffy, scraping the sides once or twice.

3. Add 1 teaspoon pure almond extract and beat just to combine, don’t overdo it or the flavor gets too strong.

4. Sift 3 cups (360 g) powdered sugar into the bowl, then start mixing on low so the sugar doesn’t puff everywhere, once it’s mostly mixed raise speed to medium and beat until incorporated.

5. Check texture and sweetness, if you want stiffer or sweeter frosting add the 4th cup (another 120 g) powdered sugar a little at a time until you like it.

6. Add 2 tablespoons heavy cream or whole milk, mix on low, then increase speed for 20 to 30 seconds to make it creamy; if it’s too thick add up to 2 more tablespoons, if it’s too thin add a bit more sifted powdered sugar.

7. Scrape down the bowl and beat one last time about 20 to 30 seconds until smooth and spreadable, taste and adjust if needed (a tiny extra splash of milk makes it lighter).

8. If frosting seems a little grainy from the sugar let it rest 5 minutes then beat again, overmixing can make it too soft so stop when it’s light and holds shape.

9. Use immediately to frost cakes or cupcakes, or refrigerate in an airtight container for up to a week; bring back to room temp and whip briefly before using if chilled.

Equipment Needed

1. Large mixing bowl, big enough for 2 sticks of butter and the sugar
2. Hand mixer or stand mixer with a paddle or whisk attachment
3. Rubber/spatula scraper for scraping sides and smoothing frosting
4. Sifter or fine mesh sieve for the powdered sugar
5. Measuring cups (1 cup, 1/4 cup) and measuring spoons (1 tsp)
6. Digital kitchen scale (optional but great for accuracy in grams)
7. Small liquid measuring cup or tablespoon for the cream or milk
8. Offset spatula or butter knife for spreading and smoothing the frosting
9. Airtight container for storing leftovers in the fridge

FAQ

Q: Can I use salted butter instead of unsalted?

A: Yes, you can, but salted butter will make the frosting a bit salty. I prefer unsalted so you can control the flavor, but if you only have salted, taste as you go and skip adding any extra salt elsewhere.

Q: Will natural almond butter work?

A: It will, but natural almond butter usually has separated oil and makes the frosting softer. Stir it well, chill briefly to firm it up, then whip. You may need a little more powdered sugar to get a stiffer texture.

Q: How do I thin or thicken the frosting?

A: To thin, add 1 teaspoon of heavy cream or milk at a time until it spreads easily. To thicken, add powdered sugar 1/4 cup at a time or chill the bowl for 10 to 15 minutes then rewhip.

Q: How long can I store this and how do I revive it?

A: Store in an airtight container in the fridge up to one week. For longer, freeze up to three months. Bring to room temp and rewhip to restore the fluffy texture before using.

Q: Is this frosting pipeable for cupcakes and cakes?

A: Yes it's pipeable once whipped, but for sharp edges or tall peaks use the thicker end of the sugar range and chill slightly first. On very warm days keep finished cakes chilled until just before serving.

Q: Can I make this dairy free or less sweet?

A: For dairy free use a vegan stick butter and a splash of unsweetened almond milk or coconut cream, taste and adjust sugar as needed. If you cut the powdered sugar the frosting will be softer so plan to chill or add more almond butter for body.

Almond Buttercream Frosting Recipe Substitutions and Variations

Unsalted butter: swap with 1 cup (226 g) salted butter, just reduce any added salt elsewhere; for dairy free use 1 cup vegan stick margarine, room temp, 1:1 swap — similar texture, slightly different taste.
Almond butter: replace with 1 cup creamy peanut butter for same fat and creaminess but stronger flavor; or use 1 cup sunflower seed butter for nut allergy friendly use, it can taste a bit green so you might add ~1/4 cup more powdered sugar.
Powdered sugar: make your own by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch until superfine, use 1:1; or try a 1:1 powdered erythritol confectioners blend (Swerve) for lower sugar, expect slightly less sweetness and possible cooling aftertaste.
Heavy cream / whole milk: swap with unsweetened almond, soy, or oat milk 1:1 for a lighter frosting; for extra richness use a tablespoon of heavy cream plus a tablespoon milk, or try 2 tablespoons softened cream cheese for tang and more stability.

Pro Tips

– If the almond butter has separated, stir it well then set the jar in a bowl of warm water for a few minutes so it blends smooth, dont microwave it or youll make it oily.

– Sift the powdered sugar and add it slowly so you can control sweetness and thickness, and if the frosting ever feels grainy let it rest for 5 minutes then beat it again to smooth it out.

– Keep the two butters near the same temp so they mix silky, and if the frosting gets too soft pop it in the fridge for 10 to 15 minutes then whip it briefly to bring back structure.

– To brighten the flavor add a pinch of fine salt and maybe a teaspoon of vanilla or a splash of amaretto, but go easy with almond extract since it can turn sharp fast.

Almond Buttercream Frosting Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made an Almond Butter Icing in one bowl with just five ingredients in ten minutes, and the clever trick behind it is worth a look.

Servings

servings

Calories

411

kcal

Equipment: 1. Large mixing bowl, big enough for 2 sticks of butter and the sugar
2. Hand mixer or stand mixer with a paddle or whisk attachment
3. Rubber/spatula scraper for scraping sides and smoothing frosting
4. Sifter or fine mesh sieve for the powdered sugar
5. Measuring cups (1 cup, 1/4 cup) and measuring spoons (1 tsp)
6. Digital kitchen scale (optional but great for accuracy in grams)
7. Small liquid measuring cup or tablespoon for the cream or milk
8. Offset spatula or butter knife for spreading and smoothing the frosting
9. Airtight container for storing leftovers in the fridge

Ingredients

1 cup (2 sticks, 226 g) unsalted butter, softened
1 cup (240 g) creamy almond butter, room temperature
3 to 4 cups (360 to 480 g) powdered sugar, sifted
1 teaspoon pure almond extract
2 to 4 tablespoons heavy cream or whole milk, room temperature

Directions

Put 1 cup (2 sticks, 226 g) softened unsalted butter and 1 cup (240 g) creamy almond butter (stir the jar first if it's oily) into one large mixing bowl, let them sit at room temp so they blend easy.
Using a hand mixer or stand mixer on medium, beat the two butters together 1 to 2 minutes until smooth and a bit fluffy, scraping the sides once or twice.
Add 1 teaspoon pure almond extract and beat just to combine, don't overdo it or the flavor gets too strong.
Sift 3 cups (360 g) powdered sugar into the bowl, then start mixing on low so the sugar doesn't puff everywhere, once it's mostly mixed raise speed to medium and beat until incorporated.
Check texture and sweetness, if you want stiffer or sweeter frosting add the 4th cup (another 120 g) powdered sugar a little at a time until you like it.
Add 2 tablespoons heavy cream or whole milk, mix on low, then increase speed for 20 to 30 seconds to make it creamy; if it's too thick add up to 2 more tablespoons, if it's too thin add a bit more sifted powdered sugar.
Scrape down the bowl and beat one last time about 20 to 30 seconds until smooth and spreadable, taste and adjust if needed (a tiny extra splash of milk makes it lighter).
If frosting seems a little grainy from the sugar let it rest 5 minutes then beat again, overmixing can make it too soft so stop when it's light and holds shape.
Use immediately to frost cakes or cupcakes, or refrigerate in an airtight container for up to a week; bring back to room temp and whip briefly before using if chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.