I'm attempting to recreate my wedding cake (a two-layer version) as a celebration of our two-year wedding anniversary. Figuring out the frosting has been quite a stumper, though. It was called "almond buttercream" but the texture was very much like sliceable butter -- melted in your mouth, but wasn't really "airy" or "fluffy". Would this recipe achieve that texture? How could I get maximum almondy-ness without adding too much liquid? Most traditional buttercream recipes are not fluffy. You could try our Fluffy White Buttercream Frosting and add almond extract in place of the vanilla if you'd like. ~Amy

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