Coffee Buttercream Recipe
Coffee buttercream is a rich, sweet and creamy coffee flavored frosting that’s perfect for cakes, cupcakes or just to enjoy by the spoonful. Make this easy coffee frosting in about 5 minutes or using 5 simple ingredients.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 bowl or cup
Ingredients
- 2 tablespoons espresso
- 1 tablespoon (15 ml) heavy cream
- 1 cup (226 g) unsalted butter, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 4 - 5 cups (480 - 600 g) powdered sugar
Instructions
- In a small bowl, prepare the espresso by mixing 2 tablespoons (30 ml) instant espresso powder with 1 tablespoon (15 ml) warm water until well combined. Cool to room temperature before mixing the heavy cream into the espresso.2 tablespoons espresso, 1 tablespoon (15 ml) heavy cream
- Cream the softened butter until smooth. This takes about 1 -2 minutes on low speed. Stop and scrape down sides of bowl as needed.1 cup (226 g) unsalted butter, room temperature
- Mix in the vanilla extract, salt and espresso with heavy cream. Cream the mixture on low until well combined.½ teaspoon vanilla extract , ¼ teaspoon salt
- Mix in the sifted powdered sugar ½ cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed.4 - 5 cups (480 - 600 g) powdered sugar
- Once all the sugar has been added, beat the buttercream on medium - high for 30 - 60 seconds or until the coffee butter cream is to your desired consistency.
- Prepare the frosting for topping cakes or cupcakes or to store until you are ready to use.
Notes
Store: The coffee buttercream in an airtight container in the fridge for up to 5 days. When you are ready to use the espresso buttercream frosting, bring it to room temperature and beat again for a few minutes until it is light and fluffy again.
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