Have you been wanting to try a different flavored frosting that is still white? This almond buttercream frosting is a good alternative to my traditional vegan vanilla frosting, and it doesn’t take any extra effort.
This recipe makes around 4 cups of almond buttercream frosting (enough to frost a two-layer 8-inch cake or 9-inch cake).
Table of Contents
(click the links below to skip to the section you’re looking for)
- Almond Frosting Ingredients
- Almond Frosting Instructions
- Tips and FAQ
- Ingredient Substitutions
- Comments or Questions
♫ Listening to ♫
Four Walls by BROODS
I used this almond buttercream frosting with my biscoff cake recipe and my biscoff drip recipe to make the cutest reindeer Christmas drip cake for my friend Briana’s birthday. You might think it’s weird to make someone a Christmas cake in September, but you’re only saying that because you’ve never met Briana.
The vegan butter you use in this recipe will make the consistency of the frosting vary quite a bit, so check out my substitutions section for advice.
(jump to the substitutions section to see ingredient details and suggestions for substitutions)
- 1 cup (176-220g) vegan butter or margarine
- 1 cup (192g) organic palm shortening
- 1 teaspoon (4g) vanilla extract
- 1 teaspoon (4g) almond extract
- 6 cups (720g) organic powdered sugar
- 2-3 teaspoons nondairy milk or creamer, room temp (optional)
prep time: 15min
Whisk 1 cup (192g) organic palm shortening and 1 cup (176-220g, depending on the brand) vegan butter or margarine for 3-5 minutes. Use a handheld electric mixer or a stand mixer with the whisk attachment. If your butter or margarine wasn’t room temperature when you started, it can take a little longer to get it the fluffy consistency you want.
Start your mixer on low speed and gradually increase it.
Scrape the sides with a baking spatula.
Mix for another minute. You want it to look light and fluffy (like the picture below) before you stop mixing.
Add 1 teaspoon (4g) vanilla extract and 1 teaspoon (4g) almond extract, and mix for another minute.
Sift 6 cups (720g) organic powdered sugar into the whipped butter, one cup at a time, mixing in between each new addition. Start your mixer on low speed and gradually increase it.
Scrape the sides of the bowl with a baking spatula and mix again.
Add the optional 2-3 teaspoons of room temperature nondairy milk or creamer, if you want to improve the consistency of the frosting. If it’s already light and fluffy and creamy, you can omit this step. You can also add it later, if needed. The consistency of the frosting when frosting the cake is less important than it is when decorating the cake.
Frost your cake or cupcakes.
How do I store almond buttercream frosting?
I try to always make my buttercream on the day I want to frost my cake, because the consistency is always the creamiest right when you make it. But, you will inevitably have some left over. To store buttercream frosting, I usually wrap it in cling wrap and then store it in a ziplock freezer bag in the back of the fridge or freezer. I’ve kept frosting in the fridge and freezer for many months, and it was always fine.
What do I do with leftover buttercream frosting?
I always save all my leftover frostings. I then combine them all and use them on cake I make just for myself (when it doesn’t have to be pretty). You can also use it on cupcakes or even spread it on top of brownies or cookies.
To prepare leftover chilled buttercream for using again, remove it from the fridge or freezer and let it come to room temperature. Return it to the stand mixer fitted with the whisk attachment, and turn it on high for 3-5 minutes.
- Vegan Butter: I usually use organic whipped earth balance because I like the flavor and the consistency. It always works great in every recipe. If you avoid soy, they make a soy-free version too. You can use any brand of vegan butter or margarine that you prefer, but results do vary depending on the brand you choose. For instance, Miyoko’s vegan butter doesn’t work well in my opinion. The frosting comes out grainy and not creamy.
- Vegan Shortening: If you don’t have access to vegan shortening, you can replace it with additional vegan butter or margarine.
- Vanilla Extract: Vanilla flavoring and vanilla extract can be used interchangeably. The only difference is that vanilla extract is in a base of alcohol and vanilla flavoring is in a base of glycerin. Make sure you use 100% pure vanilla extract or flavor. If the ingredients don’t specifically say vanilla bean, then it may not be vegan. Vanilla flavoring is often made from the anal glands of beavers. Who TF came up with this idea? Good question. Probably the same people who discovered you could make gelatin from animal bones and feet.
- Almond Extract: Almond flavoring and almond extract can be used interchangeably. The only difference is that almond extract is in a base of alcohol and almond flavoring is in a base of glycerin. Just make sure you use pure almond extract or flavor. If the ingredients say anything weird like natural flavors, beware. It may not be vegan.
- Powdered Sugar: Try to find organic powdered sugar to make sure that it’s vegan.
- Nondairy Milk: You can use any kind of milk in the frosting, but the thicker and creamier it is, the better the consistency will be. I even use vegan coffee creamer if I have it on hand. Otherwise, just use the cheapest vegan milk you can find. If you use soymilk, I recommend buying organic or non-GMO to make sure it’s vegan.
Here’s a video of me making this frosting.
If you make a cake with this almond buttercream frosting, snap a pic, post to instagram, and tag me @vegandollhouse. I love to see your creations! You can also message me through instagram or email me if you have any questions about the recipe.
* I use mostly organic ingredients when I cook. I realize that not everyone has the disposable income to buy only organic ingredients. So, I only specify organic on the ingredients that matter: when buying the organic (or non-GMO) version is the only way to ensure that an item is vegan.