almond buttercream

This almond buttercream is absolutely delicious! It has the perfect amount of almond flavor and gives any dessert an elevated flavor!

Almond Buttercream

unsalted butter, room temperature (226 grams)

tsp vanilla extract (4 grams)

tsp almond extract (4 grams)

tsp fine salt (3 grams)

sugar (250 grams)

Tbsp heavy cream

Electric hand mixer or stand mixer

Beat 1 cup of unsalted butter on a...

Beat 1 cup of unsalted butter on a medium speed for 1 minute with a hand mixer until smooth.

Add in 1 tsp vanilla extract, 1 tsp...

Add in 1 tsp vanilla extract, 1 tsp almond extract, and 1/4 tsp salt. Mix on a low speed until the ingredients are incorporated. 

Mix in 2 cups of powdered sugar and...

Mix in 2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed.

Once fully mixed, if the frosting seems too...

Once fully mixed, if the frosting seems too thick, add in additional heavy cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.

Stir the frosting by hand with a rubber...

Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth.

Either cover the frosting flush with plastic wrap...

Either cover the frosting flush with plastic wrap to prevent crusting or place it in a piping bag fit with your favorite frosting tip. This buttercream can sit at room temperature for a day, be stored in the fridge for up to a month in an airtight container, or stored in the freezer for 3 months.

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This WASC cake recipe makes the ultimate white cake and is perfect for any special occasion! It has a delicious hint of almond and is so moist and tender!

WASC Cake Recipe

This strawberry-glazed Pink Velvet Cake tastes like the BEST wedding cake, delicately sweet, with a soft, tender crumb and a fabulous silky almond buttercream. Plus it's pretty as a (pink) picture! What's not to love?

Strawberry-Glazed Pink Velvet Cake with Almond Buttercream

butter

sugar

vanilla (I used clear vanilla)

almond extract

baking soda

baking powder

salt

buttermilk

cake flour

egg whites (from large eggs)

strawberries (5-6 medium-size strawberries)

butter (½ stick)

sugar (maybe a bit more)

vanilla extract vanilla

nonpareils (for garnish, if desired)

Preheat the oven to 350°. Spray a 9-inch cake pan (with sides that are at least 2 inches tall with baking spray. Line the pan with a circle of parchment paper.

Whisk the butter until light and creamy. Add the sugar, vanilla and almond extract, then whisk until well combined. (It will not be smooth and creamy at this point but rather a bit sandy.)

Add the baking soda, baking powder and salt and stir to combine.

Add approximately ⅓ (doesn’t have to be exact) of the buttermilk and stir to combine. Then add approximately ⅓ of the flour and stir again. Repeat x 2 until all of the buttermilk and flour have been added.

Add egg whites, one at a time and whisk vigorously for 30 seconds after each addition. Add pink food coloring, stirring after each drop until the desired shade of pink is reached. (I used 5-6 drops.)

Pour the batter into the prepared pan and smooth the top to an even layer with an offset knife or spatula. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean OR (best way to determine doneness) until an instant thermometer inserted into the center of the cake registers 200-210˚F.

Cool for 10 minutes in the pan, then invert the cake onto a cooling rack. (The flat bottom of the cake now becomes the top.)

Slowly brush the cake on the top and sides with the strawberry glaze (recipe below - make it while the cake is baking). Some will drip off but most of it will be absorbed. Allow the cake to cool completely before adding the optional buttercream.

If you decide to go with the buttercream, scrape it out onto the center of the cake then spread with an offset spatula or knife. Swirl the buttercream decoratively with the back of a spoon, if desired. Sprinkle with nonpareils, if desired.

For the cake:

11.te : While the cake is baking, prepare the glaze. Combine diced strawberries with the1 tablespoon granulated sugar in a medium-size microwave-safe bowl or cup (not too small as the mixture will bubble up in the microwave). Stir to combine. Microwave on high power for 1 minute. Stir then microwave for 1 more minute.

Pour the strawberry mixture into a fine-mesh strainer that’s been set over a bowl and allow the strawberry juice to drain into the bowl. Stir the mixture every now and then and press on the solids with the back of a spoon push out all of the juice.

You should end up with about ¼ cup of strawberry juice. If you have a bit more, discard †he excess. If it’s not quite a ¼ cup, add a bit of water to equal ¼ cup.

Add the powdered sugar to the strawberry juice and stir well until lump free. If it is difficult to dissolve the lumps you can microwave the mixture for 20-30 seconds then stir well again.

For the strawberry glaze:

Place the butter in a medium-size microwave-safe bowl and cook on high power for 1 minute or until melted. Remove from the microwave and add the half and half or cream, the vanilla and almond extracts and the powdered sugar.

Whisk until smooth and cream. It should be a nice spreadable consistency. If it’s a little thin you can add a bit more powdered sugar. If it seems a little thick, add a bit more half and half or cream.

For the buttercream: (optional)

Top 2 almond buttercream recipes from across the web

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Top 2 almond buttercream recipes from across the web

The most viewed almond buttercream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Buttercream

Strawberry-Glazed Pink Velvet Cake ...

The most viewed almond buttercream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine