Buttercream frosting is a go-to resource for bakers. It’s easy to make and adapt for different flavor combinations. The key to successful buttercream, in my opinion, is to soften your butter just enough; you don’t want it to be too soft, because you risk a runny consistency, or too hard, which will prevent the powdered sugar from incorporating properly. I once read that the proper consistency of softened butter for buttercream is like ice cream; you can indent it with your finger, but not smash it altogether.
This buttercream was inspired by a vanilla caramel candy and would pair well with almost any cupcake or cake, from caramel to chocolate. As you’re preparing it, taste as you go to make sure that the vanilla and almond flavors are well-balanced.
Vanilla Almond Buttercream
- 8 tablespoons butter, at room temperature
- 1/8 teaspoon salt
- 2 cups powdered sugar, sifted
- 1 to 1 1/2 tablespoons vanilla extract
- 1/2 to 3/4 tablespoon almond extract
In a mixing bowl, beat butter for about 1 minute, then add salt and beat another minute.
Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.
Add vanilla extract and almond extract, beating well to combine. Taste; add more extract if desired.
Frost cake or cupcakes and store at room temperature