It sounds like what you made is not buttercream but some kind of cooked frosting (though I've never seen one made that included whole eggs instead of whites) . Buttercream isn't usually cooked, in my experience - it's basically just a fat (ie butter) whipped with sugar and a little liquid.

Regardless of what it's called: something like what you made can never be a bad thing. It would be an awesome butter for fresh-baked muffins, waffles, or pancakes. Almond butter would be especially good on hearty muffins like carrot or morning glory. Since you probably have a lot and wouldn't want to eat it right away, you could probably separate it into small portions and freeze it as you would herbed butter -- cool it, roll it into a log in plastic wrap, and freeze in the log shape. When you want a little special almond butter topping, just slice off a coin of it.

I kind of wonder what would happen if you tried making a pastry crust out of it? The eggs might cause it to act weird, but again, it might be worth a try. Maybe a tart crust filled with rasberry filling - a Linzer tart, sorta.

Use it as the base to make some almondy cupcakes. Whisk the 'butter' with some sifted flour and baking powder, maybe a little milk or water, until it's cakemix consistency. Then bake as cupcakes.

Or, use it in a roulade. Preheat oven to 350F.

Take four egg yolks and beat with a cup of sugar until frothy.

Melt 1/2 cup bitter chocolate with 2tbs of the butter in a basin over hot water.

Beat 6 egg whites to soft peaks adding 1/2 cup sugar mid-way through.

Combine the melted chocolate with the egg yolk mixture. Mix until well combined. Stir 1/4 of beaten egg whites into the chocolate mixture Gently fold in remaining egg whites until completely mixed.

Carefully pour the cake mixture into a LINED 14 x 10 inch rimmed baking sheet. The pan MUST be lined with greaseproof paper or baking parchment, which should overlap at each end. Make sure mix is evenly distributed. Bake cake for 15 minutes in a 350 degree oven.

Bake cake for 15 minutes in a 350 degree oven.

Let it cool. When completely cool, spread the cake with whipped cream and raspberries and drizzle with chocolate sauce.

Then, very, very carefully roll it up, using the greaseproof paper to gently push the cake into a roll.

Dust with icing sugar.