Coffee Buttercream Frosting Recipe

Introduction

This coffee buttercream is a rich and creamy frosting that combines the bold flavor of espresso with silky butter. Perfect for cakes or cupcakes, it adds a sophisticated coffee twist to your desserts.

Ingredients

• 2 tablespoons espresso (made from instant espresso powder)
• 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

1. Step 1: 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. Allow it to cool to room temperature, then mix in the heavy cream.
2. Step 2: Cream the softened butter in a large bowl on low speed until smooth, about 1–2 minutes. Stop occasionally to scrape down the sides of the bowl.
3. Step 3: Add the vanilla extract, salt, and the espresso-heavy cream mixture to the butter. Continue to cream on low speed until well combined.
4. Step 4: Gradually add the sifted powdered sugar, about ½ cup (60 g) at a time, beating well after each addition until fully incorporated. Scrape down the sides as needed.
5. Step 5: Once all the sugar has been added, increase the mixer speed to medium-high and beat for 30 to 60 seconds until the buttercream reaches your desired fluffy consistency.
6. Step 6: Your coffee buttercream is ready to frost cakes or cupcakes, or to be stored until you’re ready to use it.

Tips & Variations

• For a stronger coffee flavor, use brewed espresso instead of instant powder and adjust liquid quantities accordingly.
• Add a pinch of cinnamon or cocoa powder for a spicy or chocolate twist.
• If buttercream is too soft, chill briefly to firm up before frosting.

Storage

Store the coffee buttercream in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and re-whip to restore its creamy texture. You can also freeze it for up to three months; thaw overnight in the refrigerator and re-whip before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, you can use strong brewed coffee, but reduce the liquid amount to avoid a runny texture. Instant espresso powder offers a more concentrated flavor with less liquid added.

What if my buttercream is too sweet?

Try reducing the powdered sugar slightly or adding a pinch more salt to balance the sweetness. You can also increase the coffee flavor for added depth.

Coffee Buttercream Frosting Recipe

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★★★★★

4.6 from 69 reviews

This Coffee Buttercream recipe creates a smooth, creamy frosting with a rich espresso flavor, perfect for topping cakes and cupcakes. The combination of espresso, butter, and powdered sugar delivers a balanced and indulgent coffee-infused buttercream that’s easy to make and versatile for many dessert applications.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 3 cups of buttercream, sufficient for frosting a 2-layer 8-inch cake or 24 cupcakes 1x
• Category: Frosting
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Espresso Mixture

• 2 tablespoons instant espresso powder
• 1 tablespoon (15 ml) warm water
• 1 tablespoon (15 ml) heavy cream

Buttercream

• 1 cup (226 g) unsalted butter, room temperature
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 4 – 5 cups (480 – 600 g) powdered sugar, sifted

Instructions

1. Prepare the espresso mixture: In a small bowl, mix 2 tablespoons of instant espresso powder with 1 tablespoon of warm water until fully dissolved. Allow the espresso to cool to room temperature, then stir in 1 tablespoon of heavy cream until combined.
2. Cream the butter: In a mixing bowl, beat the softened unsalted butter on low speed for about 1 to 2 minutes until it becomes smooth and creamy. Remember to scrape down the sides of the bowl occasionally to ensure even mixing.
3. Add flavorings: Mix in the vanilla extract, salt, and the prepared espresso with heavy cream into the creamed butter. Continue to beat on low speed until all the ingredients are well incorporated.
4. Incorporate powdered sugar: Gradually add the sifted powdered sugar in ½ cup (60 g) increments, beating after each addition until fully incorporated. Scrape down the sides of the bowl as needed to keep the mixture even and smooth.
5. Beat to desired consistency: Once all the powdered sugar is added, beat the buttercream on medium to high speed for 30 to 60 seconds, or until it reaches a light, fluffy, and spreadable consistency.
6. Serve or store: Use the coffee buttercream immediately to frost cakes or cupcakes, or store it in an airtight container in the refrigerator until ready to use. Before applying, bring it back to room temperature and re-whip if necessary.

Notes

• Ensure the espresso mixture is cool before adding to the butter to prevent melting the butter.
• If the buttercream is too thick, add a teaspoon of heavy cream to loosen it up.
• Adjust the amount of powdered sugar to achieve the desired sweetness and texture.
• For a stronger coffee flavor, increase the espresso powder slightly or use brewed espresso instead of instant powder.
• Butter should be softened but not melted for the best texture and consistency.

Keywords: coffee buttercream, espresso frosting, buttercream recipe, coffee frosting, cake frosting