Fluffy Buttercream Frosting Recipe – Vanilla Almond Cream Cheese Icing

Last Updated on 2 months by Neha Deshmukh

Fluffy Buttercream Frosting Recipe – Vanilla Almond Cream Cheese Icing

Hey everyone! If you’re anything like me, a good cake or a batch of cupcakes just needs the perfect frosting. And honestly? This fluffy buttercream is it. I first made this for my niece’s birthday, and it was a total hit – everyone raved about the subtle almond flavor! It’s seriously easy to whip up, and it’s SO much better than store-bought. Let’s get frosting!

Why You’ll Love This Recipe

This isn’t just any buttercream. It’s light, airy, and has a beautiful, delicate flavor thanks to the vanilla and almond extract. It’s incredibly versatile – perfect for everything from cakes to cookies. Plus, it comes together in just 10 minutes! Honestly, once you try this, you’ll never go back to a simpler frosting.

Ingredients

Here’s what you’ll need to make about 1.25 cups of this dreamy frosting:

• ¼ cup (57g) unsalted butter, softened
• ¼ cup (50g) vegetable shortening
• 2 cups (240g) confectioners’ sugar (also known as powdered sugar or icing sugar)
• 1.25 tbsp (18ml) heavy cream
• 1 tsp (5ml) vanilla extract
• ½ tsp (2.5ml) almond extract
• A pinch of salt

Ingredient Notes

Let’s talk ingredients for a sec! Using both butter and shortening is key. The butter gives you that lovely buttery flavor, while the shortening helps create a super stable and fluffy texture. Don’t skip it!

The dual extracts – vanilla and almond – are what make this frosting special. The almond is subtle, but it adds a beautiful complexity. If you’re not a fan of almond, you can definitely use an extra teaspoon of vanilla instead.

And finally, the heavy cream! This is what gives the frosting its light and airy texture. You can adjust the amount to get your perfect consistency – more cream for thinner, less for thicker.

Step-By-Step Instructions

Alright, let’s make some frosting!

1. First, in the bowl of your stand mixer (or using a hand mixer), beat the softened butter and shortening together on medium speed for about 5-6 minutes. You want it to become pale and fluffy – almost like whipped cream! This step is important, so don’t rush it.
2. Now, gradually add the confectioners’ sugar, about ½ cup at a time. Make sure to mix thoroughly after each addition. This prevents a sugar cloud and ensures everything is nicely combined.
3. Next, stir in the vanilla extract, almond extract, and that little pinch of salt. Mix until everything is fully incorporated and smells amazing.
4. Finally, slowly pour in the heavy cream while mixing on medium-high speed. Beat for 2-3 minutes until the frosting is light and airy.
5. Give it a taste and adjust the consistency if needed!

Expert Tips

• Softened Butter is Key: Make sure your butter is truly softened, but not melted. It should easily indent when you press it with your finger.
• Don’t Overbeat: Overbeating can make the frosting tough. Stop as soon as it’s light and fluffy.
• Sift Your Sugar: Sifting the confectioners’ sugar helps prevent lumps and ensures a smooth frosting.

Variations

This recipe is a great base for all sorts of flavors!

• Adjusting Sweetness: If you prefer a less sweet frosting, reduce the confectioners’ sugar by ¼ cup.
• Dairy-Free Option: Use plant-based butter and heavy cream alternatives. There are some fantastic options available now! My friend, who’s lactose intolerant, swears by this swap.
• Lemon Frosting: Add 1-2 tablespoons of lemon juice and the zest of one lemon. My grandma always made this for her lemon drizzle cake.
• Chocolate Frosting: Melt 2 ounces of dark chocolate and add it to the frosting.
• Rose Frosting: Add 1-2 teaspoons of rose water for a delicate floral flavor.
• Achieving Stiffer/Softer Consistency: Add more confectioners’ sugar for a stiffer frosting, or more heavy cream for a softer one. A teaspoon at a time is best!

Serving Suggestions

Okay, so what can you do with this glorious frosting?

• Cakes: It’s perfect for layering and decorating cakes of all kinds.
• Cupcakes: A classic pairing!
• Cookies: Frost sugar cookies, sandwich cookies, or even drop cookies.
• Brownies: Elevate your brownies with a swirl of this fluffy goodness.

Storage Instructions

You can store leftover frosting in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Just let it come to room temperature and re-whip it before using.

FAQs

Let’s answer some common questions!

• Can this frosting be made ahead of time? Yes! You can make it a day or two in advance and store it in the fridge.
• How long does it last? Up to a week in the refrigerator.
• What if my frosting is too soft? Add more confectioners’ sugar, a tablespoon at a time.
• Can I use powdered sugar substitutes? I haven’t tested this recipe with substitutes, so I can’t guarantee the results.
• What’s the difference between butter and shortening in frosting? Butter provides flavor, while shortening provides stability and a fluffy texture. Using both gives you the best of both worlds!

Enjoy! I hope you love this recipe as much as my family does. Happy baking!