Coffee Buttercream Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
