You only need 5 ingredientes to make this super stable Easy Almond Buttercream. Sweet and fluffy, it is perfect to use in any weather, especially in hot weather.
This is not only delicious, but it is also a super easy almond buttercream recipe. It is made with the classic butter and powdered sugar mix, and it also has shortening, which makes it super stable.
It is so stable that it is the usual frosting when making a Puerto Rican cake, which needs a frosting that can withstand the Caribbean heat!
This is a buttercream not only good for decorating cakes but also great as a sweet filling for sweet mallorca bread or guava filled puff pastries. It is also good over pumpkin bread.
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Why This Recipe Works
- You can make this ahead of time!
- It is a buttercream good for cold and hot weather.
- You can make this recipe with a hand mixer, a stand mixer, or even by hand.
Recipe Ingredients
- Butter- I used 2 bars of unsalted butter, but this is just a preference. You can also use salted butter.
- Shortening- I used 1 cup of vegetable shortening. Shortening is the secret to creating a stable buttercream because it holds better than just butter.
- Powdered sugar- I used 2 pounds of powdered sugar. I don’t recommend using less powdered sugar because it will taste different. The less sugar you use, the more shortening flavor the buttercream will have.
- Almond extract- I used almond extract because it is what I always have in my kitchen. But it is also very common to use an almond emulsion.
- Milk- I used ¼ cup of milk to get the perfect consistency because I like the flavor it adds. But you can substitute this for water.
How To Make Buttercream
- Photo 1: In a big bowl, add the butter and shortening. Make sure that all the ingredients are at room temperature before using them. Cream the butter with the shortening on high speed for about 5 minutes. You’ll know it is ready because the butter will have a pale yellow color. It won’t be a bright yellow.
- Photo 2: Add your almond extract and beat the buttercream for about 15 seconds. Beat just enough until you can no longer see the liquid from the extract.
- Photo 3: Now, turn off the mixer and add half of the powdered sugar. Turn your mixer to low speed and mix until most of the sugar is incorporated. This takes about a minute. Scrape the bowl to make sure everything gets mixed in.
- Photo 4: Add the rest of the sugar and mix until everything is incorporated. Then add 2 tablespoons of milk and mix until you no longer see the milk. Add the rest and mix for 1 minute. Then, you are ready to use or store it for later.
Recipe Tips
- You can change the consistency of your buttercream by adding more milk to make it softer or by eliminating the milk.
- You can make this buttercream ahead of time. Great for making big batches ahead of time.
- To store the buttercream, it doesn’t matter if you leave it at room temperature or in the fridge; it will last longer if you should cover it. Use a container with a lid or wrap your container with the buttercream in plastic wrap.
Common Questions
This will depend. You can beat the buttercream more to make it fluffier and softer. But you can also make it softer by adding more milk or water. But adding more liquid will make it softer and less stable.
You can increase the quantity of shortening you use in a recipe. Go for a 1-part butter to 1-part shortening ratio to make the buttercream more stable. But keep in mind that this will change the flavor of the buttercream.
The difference between an extract and an emulsion is that the extract is made in an alcohol base. The emulsions are made in a water base.
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Almond Buttercream
Ingredients
- 2 bars unsalted butter (226g) *at room temperature
- 1 cup vegetable shortening (180g)
- 1 tablespoon almond extract
- 2 pounds powdered sugar (906g)
- ¼ cup milk *at room temperature
Instructions
- In a big bowl add the 2 bars of butter and the shortening. We need to cream the butter using a hand mixer or a stand mixer with a paddle attachment. Mix on high speed for about 5 minutes. The butter should have a pale color.
- Add the 1 tablespoon of almond extract or almond emulsion. Mix on high speed for 15 seconds. Turn off the mixer and add half of the powdered sugar and mix on low speed until most of the sugar looks incorporated. This takes about 1 minute. Then mix on high speed for 1 minutes.
- Stop and scrape the bowl to make sure everything is mixing well.
- Turn off the mixer again, add the rest of the powdered sugar, and beat on low speed until most of it is incorporated. Then add about half of the milk mix until is all mixed in and then at the rest of the milk.
- Set your speed to high and mix for 1 more minute. Use right away or save in an airtight container for later use. Serve on your favorite dessert and enjoy!
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Recipe Notes
- Substitution: You can use water for milk. You can also use salted butter for unsalted.
- Making ahead: You can make this buttercream ahead of time just make sure to properly cover it.
- Storing: Store in an airtight container or wrap your bowl with plastic wrap.
- Flavor: You can always give this buttercream a different flavor by adding a different extract.
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