Best 3 Almond Cream Cheese Frosting Recipes

Almond cream cheese frosting is an easy to make, delightful and versatile frosting that is a perfect complement to cakes, cupcakes, and cookies. Its creamy, tangy, and nutty flavor adds a special touch that elevates any dessert. With a few simple ingredients and a short amount of time, you can create a delicious and impressive topping that will leave your taste buds wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING

Mixed-Berry Chiffon Cake with Almond Cream Cheese Frosting image

Categories Cake Berry Dessert Bake Wedding Cream Cheese Almond Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 14 servings

Number Of Ingredients 30

Ingredients

Almond cream filling
1 cup half and half
1 vanilla bean, split lengthwise
1/3 cup sugar
1/4 cup all purpose flour
2 large eggs
1/2 7-ounce roll almond paste (scant 1/2 cup packed), diced
6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 tablespoons (1/4 stick) unsalted butter
2/3 cup chilled heavy whipping cream
Cake
1 1/2 cups cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup lukewarm water
1/2 cup vegetable oil
5 large eggs, separated
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons grated lemon peel
1 cup raspberry preserves
Almond cream cheese frosting
2 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
3/4 teaspoon almond extract
Assorted fresh berries (such as strawberries and blueberries)
Currant jelly, warmed

Steps:

For almond cream filling:
Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
For cake:
Preheat oven to 325°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl. Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Cool cakes in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.
Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Chill until filling is firm, about 15 minutes.
Cut larger cake horizontally in half. Place 1 half, cut side down, atop chilled filling. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Top with remaining cake layer, cut side down . Cover cake and remaining filling; chill 3 hours.
For almond cream cheese frosting:
Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 cup remaining filling. Spread 1 cup frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)
Mound berries on top of cake. Brush top of berries with warm jelly to glaze. Serve immediately, or chill up to 6 hours.

PINEAPPLE ALMOND CAKE WITH CREAM CHEESE FROSTING

Pineapple Almond Cake With Cream Cheese Frosting image

Make and share this Pineapple Almond Cake With Cream Cheese Frosting recipe from Food.com.

Provided by Normaone

Categories Dessert

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 11

Ingredients

2 cups flour
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1 2/3 cups sugar
1/2 cup unsalted butter, room temperature
1 (20 ounce) can crushed pineapple in syrup
1 cup chopped toasted almond
10 ounces cream cheese, softened
1 2/3 cups powdered sugar

Steps:

Preheat oven to 350^F.
Butter and flour 13x9x2 inch baking pan.
Combine the flour, baking soda, ginger, and salt in a medium bowl.
In a larger bowl, combine the eggs, sugar and 1/4 cup butter until fluffy.
Mix in 1/2 cup of the almonds and the pineapple with syrup.
Gradually add the flour mixture and transfer to the baking pan.
Bake until a tester comes out clean, about 40 minutes.
Cool on a rack about 20 minutes.
Meanwhile, beat the cream cheese, powdered sugar and remaining 1/4 c butter until blended.
Spread over warm cake and sprinkle with remaining almonds.

Nutrition Facts : Calories 504.7, Fat 23.1, SaturatedFat 10.8, Cholesterol 81.6, Sodium 237.2, Carbohydrate 69.7, Fiber 2.3, Sugar 50.9, Protein 7.8

MIXED-BERRY CHIFFON CAKE WITH ALMOND CREAM CHEESE FROSTING

Mixed-Berry Chiffon Cake With Almond Cream Cheese Frosting image

Make and share this Mixed-Berry Chiffon Cake With Almond Cream Cheese Frosting recipe from Food.com.

Provided by spatchcock

Categories Breads

Time 7h40m

Yield 14 serving(s)

Number Of Ingredients 27

Ingredients

1 cup half-and-half
1 vanilla bean, split lengthwise
1/3 cup sugar
1/4 cup all-purpose flour
2 large eggs
3 1/2 ounces almond paste, diced (scant 1/2 cup packed)
6 ounces good-quality white chocolate, finely chopped (such as Lindt or Baker's)
2 tablespoons unsalted butter
2/3 cup chilled heavy whipping cream
1 1/2 cups cake flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup lukewarm water
1/2 cup vegetable oil
5 large eggs, separated
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons grated lemon zest
1 cup raspberry preserves
2 (10 ounce) packages cream cheese, room temp
1/2 cup unsalted butter, room temp
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
3/4 teaspoon almond extract
assorted fresh berries (strawberries, raspberries, and blueberries(whatever you want)
currant jelly, warmed (or other(raspberry would be good!)

Steps:

For almond cream filling: Pour half and half into medium saucepan.
Scrape in seeds from vanilla bean; add bean and bring cream to simmer.
Remove from heat; cover and steep 15 minutes.
Blend sugar and flour in medium bowl.
Whisk in eggs, then warm half and half mixture; return to same pan.
Add almond paste.
Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes.
Remove from heat.
Add white chocolate and butter; whisk until melted and smooth.
Press plastic wrap onto custard; chill 3 hours.
Remove vanilla bean.
Beat cream to peaks; fold into custard in 3 additions.
Cover; chill at least 6 hours.
(This part can be done 2 days in advance--keep chilled.) For cake: Preheat oven to 325°F.
Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides.
Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl.
Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel.
Using clean dry beaters, beat whites in medium bowl until soft peaks form.
Gradually add remaining 1/2 cup sugar, beating until stiff but not dry.
Fold whites into batter in 3 additions.
Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.
Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake.
Cool cakes in pans on racks 10 minutes.
Cut around cakes and turn out onto racks; cool completely.
Place thinner cake on 9-inch-diameter tart pan bottom.
Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
Chill until filling is firm, about 15 minutes.
Cut larger cake horizontally in half.
Place 1 half, cut side down, atop chilled filling.
Spread with 1/2 cup preserves, leaving 1/2-inch plain border.
Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly.
Top with remaining cake layer, cut side down.
Cover cake and remaining filling; chill 3 hours.
For almond cream cheese frosting:.
Beat cream cheese, butter, sugar, and both extracts in large bowl to blend.
Beat in 3/4 cup remaining filling.
Spread 1 cup frosting thinly over sides and top of cake.
Spread cake with remaining frosting, building high rim around top edge.
(Can be made 1 day ahead. Cover with cake dome and chill.).
Mound berries on top of cake.
Brush top of berries with warm jelly to glaze.
Serve immediately, or chill up to 6 hours.

Tips:

To achieve the desired consistency of the almond cream cheese frosting, adjust the amount of almond milk you add. For a thicker frosting, use less almond milk; for a thinner frosting, use more.
For a richer flavor, use full-fat cream cheese. If you prefer a lighter frosting, use low-fat or nonfat cream cheese.
To make the frosting extra smooth, strain it through a fine-mesh sieve before using.
If you don't have almond butter on hand, you can make your own by processing almonds in a food processor until they reach a smooth and creamy consistency.
This almond cream cheese frosting can be stored in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Almond cream cheese frosting is a delicious and versatile frosting that can be used on a variety of desserts. It is easy to make and can be customized to your own taste. Whether you are looking for a frosting that is light and fluffy or rich and creamy, almond cream cheese frosting is a great option. So next time you are baking, give this frosting a try!