Almond Cream Cheese Buttercream — deliciously creamy lightly whipped cream cheese buttercream frosting perfect for cakes and pastry rolls.
This recipe for Almond Cream Cheese Buttercream is one of my favorite cake frostings but it’s also delicious as Cinnamon Roll Icing. I’ve used it as my go-to icing for Sour Cream Chocolate Cake and Yellow Cake. Most recently this frosting has become the official icing for my Funfetti White Cake Cupcakes.
Beyond basic American buttercream
A basic American buttercream requires only 3-ingredients with optional flavoring. Adding cream cheese to a basic buttercream adds a greater depth of flavor and a bit more decadence. Adding cream cheese to frostings like my Strawberry Cream Cheese Buttercream makes it extra rich and creamy. I also love the versatility of American buttercream. Adding a flavoring like almond extract takes a basic cake icing to a specialty frosting with zero effort.
Almond cream cheese buttercream ingredients
Milk or heavy cream
Start by creaming the butter and cream cheese until fluffy.
Scoop half of the powdered sugar into the mixing bowl followed by the almond and vanilla extracts.
Beat until smooth then and the remaining sugar. Pour in the suggested amount of milk or more to make the buttercream the consistency that you want.
Usage and storage
This recipe makes enough for a single layer 9” round or 12 regular sized cupcakes. I halve the recipe for a single batch of cinnamon rolls. It also doubles easily.
To store that buttercream, carefully scoop it into the bottom of a freezer-safe bag and seal it tightly removing any excess air. Freeze the frosting for up to 3 months.
To use the stored buttercream, defrost it in the freezer bag at room temperature for an hour. Once softened, scoop it into a bowl and whip it a bit to fluff it again; use as normal.
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Almond Cream Cheese Frosting
- 2 c powdered sugar
- 2 oz cream cheese softened
- 2 oz unsalted butter softened
- 2-3 tbsp milk
- 1 tsp almond extract
- 1 tsp vanilla extract
- Start by creaming the butter and cream cheese until fluffy. Scoop half of the powdered sugar into the mixing bowl followed by the almond and vanilla extracts.
- Beat until smooth then and the remaining sugar. Pour in the suggested amount of milk or more to make the buttercream the consistency that you want.