Almond Wedding Cake Frosting: The Perfect Pairing

Almond wedding cakes are often paired with buttercream frosting. This frosting is typically made with a combination of butter, powdered sugar, and almond extract, resulting in a creamy, fluffy, and buttery texture with a delicate almond flavour. The addition of food colouring can also be used to create decorative borders or accents. For a true bakery taste, some recipes suggest using meringue powder and clear vanilla extract for a whiter and more professional finish.

White almond buttercream with strawberries

Ingredients

For the cake:

• 2 packages white cake mix (18.25 ounces each)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 tablespoons vegetable oil
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 1 pound strawberries (finely chopped)

For the frosting:

#### For the inside of the cake:

• 1 cup butter (2 sticks, at room temperature)
• 1/2 cup sour cream (at room temperature)
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• 6 cups confectioners' sugar (powdered sugar)
• 2 tablespoons milk (for crumb coat of frosting)
• 2 cups strawberry fruit spread jam

#### For the outside of the cake:

• 1 1/2 cups butter (3 sticks, at room temperature)
• 8 cups confectioners' sugar (powdered sugar)
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract

Method

Baking the cake:

• Preheat the oven to 325°F (165°C). Line the bottom of two springform cake pans (1 pan 10.25 inches, 1 pan 6 inches) with parchment paper and spray liberally with cooking spray.
• In a large bowl, stir together the white cake mix, flour, sugar, and salt. Set aside.
• In a stand mixer bowl, beat the egg whites with the whisk attachment until soft peaks form (about 3 minutes on medium-high).
• Change the mixer attachment to the paddle attachment. Add the sour cream and beat on medium for 1 minute.
• Slowly pour in the water, vegetable oil, almond extract, and vanilla extract. Beat until combined.
• Slowly add in the dry mixture, cup by cup, while the mixer is running. Mix on medium speed until well combined and no big lumps remain.
• Divide the batter between the prepared cake pans - the batter should come 3/4 way up the pan.
• Set the cake pans on baking sheets and bake until a toothpick inserted into the center comes out clean. This should take about 45 minutes for the smaller cake and another 25 minutes for the larger cake at 350°F.
• Allow the cakes to cool completely before frosting. They can be stored in the fridge for up to three days before frosting.

Making the frosting:

#### For the inside of the cake:

• In a stand mixer bowl, add the butter and cream it on medium speed for 2 minutes until light and fluffy. This step is called 'creaming the butter'.
• Scrape down the sides of the bowl with a spatula and add in the sour cream. Beat for 1 minute.
• Add the vanilla and almond extracts.
• With the mixer on low, slowly add in the confectioners' sugar.
• Scrape the sides and bottom of the bowl to ensure everything is mixed in, then add 1 teaspoon of milk and let the mixer mix for 2 minutes on medium-high.
• Remove half the frosting and put it into a piping bag (you can make one by putting the frosting into a ziplock bag and cutting off a corner).

#### For the outside of the cake:

• In a stand mixer bowl, add the butter and cream it on medium speed for 2 minutes until light and fluffy.
• Add the vanilla and almond extracts.
• With the mixer on low, slowly add in the confectioners' sugar.
• Scrape the sides and bottom of the bowl to ensure everything is mixed in, then add milk and let the mixer mix for 2 minutes on medium-high. If the frosting seems too thick, add additional milk (1 teaspoon at a time) until the desired consistency is reached.

Assembling the cake:

• Place a layer of parchment paper onto a flat cake stand that is big enough for the cake.
• Lay the first layer of the 10.25-inch cake onto the stand.
• Pipe a layer of frosting around the outer edge of the cake.
• Spread a thin layer of strawberry jam inside the layer of frosting, then sprinkle a handful of strawberries around the cake.
• Repeat this process for the second and third layers of the 10.25-inch cake.
• Now pipe a layer of frosting around where the smaller cake tier will go, then place the first layer of the 6-inch cake on top of the 10.25-inch cake.
• Repeat the process of piping frosting, spreading jam, and sprinkling strawberries for the second layer of the 6-inch cake.
• Place the last layer of cake on top.
• Pipe any remaining frosting onto the top of the cake and smooth it out with a spatula.
• Put the crumb-coated frosted cake into the fridge for 2 hours to cool down.
• Carefully remove the piece of parchment paper and enjoy your beautiful creation!

Almond wedding cake icing

Almond wedding cakes are often paired with buttercream frosting. This classic frosting is light, fluffy, and creamy, with a buttery, almond flavor. It is often made with a combination of butter, confectioners' sugar, and almond extract, and can be tinted with food coloring to achieve the desired shade.

Ingredients:

• 1/2 lb unsalted butter, softened
• 3 cups confectioners' sugar, sifted
• Meringue powder (optional)
• Clear vanilla extract
• Heavy whipping cream or half-and-half

Method:

• In a large mixer bowl, beat the butter until fluffy and lighter in color, about 5-8 minutes.
• Turn the mixer to low speed and slowly add the confectioners' sugar, a little at a time, making sure it is incorporated before adding more. Scrape down the sides of the bowl frequently.
• Add salt, meringue powder (if using), vanilla, and almond extracts, and beat until combined.
• Add cream, one tablespoon at a time, until the desired consistency is reached.
• Increase the mixer speed to medium and continue beating the frosting until it is almost pure white and fluffy, about 5 minutes.
• Frost your cake or cupcakes, or store the frosting in an airtight container until ready to use.

This frosting can be made ahead of time and stored at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month. If refrigerating or freezing, bring the frosting to room temperature and re-whip before using, adding cream if needed to adjust the texture.

You can also find recipes for almond wedding cake icing that use shortening or a combination of butter and shortening as the base. These recipes often include water, vanilla, salt, and almond extract, and are mixed using a stand mixer.

Classic white almond buttercream

To make classic white almond buttercream, you will need the following ingredients:

• Unsalted butter (softened, but not melted)
• Confectioners' or powdered sugar (sifted to prevent lumps)
• Meringue powder (optional, for humid weather or more stiffness)
• Clear vanilla extract (for a whiter frosting)
• Heavy whipping cream or half-and-half
• Almond extract
• Salt (optional)

First, beat the butter in a large mixer bowl until it becomes fluffy and lighter in colour, which should take about 5-8 minutes. Then, turn the mixer to low speed and slowly add the confectioners' sugar, making sure it is fully incorporated before adding more. Remember to scrape down the sides of the bowl frequently.

Next, add the salt (if using), meringue powder (if using), vanilla and almond extracts, and butter flavouring, mixing until everything is well combined. After that, add the cream one tablespoon at a time until you achieve the desired consistency.

Finally, increase the mixer speed to medium and continue beating the frosting for about 5 minutes, until it becomes almost pure white and fluffy. You are whipping air into the buttercream to give it that light and airy texture.

You can now frost your cakes or cupcakes. Classic white almond buttercream can be stored at room temperature for up to 2 days, in the refrigerator until the expiration date of the butter used, or in the freezer for up to 1 month. If you have refrigerated or frozen the buttercream, bring it back to room temperature and re-whip, adding cream if necessary to restore the desired texture.

Almond buttercream frosting tips

Almond buttercream is a delicious frosting that can elevate the flavor of any dessert. Here are some tips to help you make the perfect almond buttercream frosting:

Ingredients

Use good-quality almond extract to get the best flavor. If you want to make a vanilla almond buttercream, swap half of the almond extract for vanilla extract. You can also add other ingredients like meringue powder, heavy cream, or whipping cream to enhance the texture and flavor.

Temperature

Make sure your butter is at room temperature before making the frosting. This will ensure that the butter blends smoothly with the other ingredients.

Mixing

When mixing the ingredients, start on low speed and gradually increase to medium or medium-high speed. This will help you achieve a fluffy and airy texture. Be sure to frequently scrape down the sides of the bowl to fully incorporate all the ingredients.

Consistency

The consistency of your buttercream is crucial. It should be stiff enough to hold a soft peak but soft enough to create a little curl at the end. If it's too stiff, add heavy cream (1 teaspoon at a time). If it's too thin, add more powdered sugar (a quarter of a cup at a time). You can also add more room-temperature butter (1 tablespoon at a time) if your frosting looks broken.

Storage

You can make almond buttercream ahead of time and store it in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Give it a good stir once it thaws to make it smooth again. A frosted cake can last in the fridge for a week or in the freezer for a month, thanks to the buttercream locking in the moisture.

Almond icing vs vanilla icing

Almond and vanilla are two of the most popular flavours used in baking. Both extracts are flavour enhancers, but they taste quite different. Almond extract is made by mixing alcohol, water, and bitter almonds. The alcohol draws out the almond flavour compounds so that the resulting liquid has an intense almond taste. Interestingly, the nutty flavour of almonds is absent from almond extract, and it instead has a strong, unique flavour with a perfume-like aroma. Vanilla extract, on the other hand, is made by leaving vanilla pods to soak in a mixture of alcohol and water, which draws out the vanilla flavour compounds. Vanilla extract is very commonly used in baking, even if the dessert is chocolate or another flavour.

Almond extract has a very potent flavour, so it should be used sparingly in desserts. It pairs well with most fruit toppings and fillings and is often added to fruit pies and cakes. It is also commonly used in pound cakes, quick breads, marzipan desserts, classic European treats, and chocolate cake batter for Black Forest Cake. Vanilla extract is typically less intense in flavour and is used to complement chocolate, coffee, caramel, toffee, and butter.

When it comes to almond icing versus vanilla icing, it is a matter of personal preference. Both icings can be made with a base of butter, confectioner's sugar, and either almond or vanilla extract. The almond icing will have a more unique and potent flavour, while the vanilla icing will be more subtle and versatile. If you are looking for an icing that tastes like it came straight from a bakery, a classic white almond buttercream frosting is a popular choice. This type of frosting is light, fluffy, and creamy, with a buttery almond flavour. You can also omit the almond extract and increase the vanilla extract to make a classic vanilla buttercream.

Frequently asked questions