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Coffee Buttercream Frosting Recipe

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3.8 from 3 reviews

This Coffee Buttercream Frosting is a rich and creamy topping perfect for cakes, cupcakes, and other desserts. Made with butter, powdered sugar, and a robust coffee flavor from instant coffee or espresso powder, it balances sweetness and bitterness beautifully. Easy to whip up in under 15 minutes, this frosting adds a smooth, velvety texture and a hint of coffee that elevates any baked treat.

Ingredients

Buttercream Base

  • 1 cup unsalted butter, room temperature (see notes for using salted butter)
  • 3-4 cups powdered sugar
  • ⅛ tsp salt (omit if using salted butter)
  • 2 tbsp milk or heavy whipping cream (up to ¼ cup if desired)

Coffee Mixture

  • 1 tablespoon instant coffee or espresso powder
  • 1 tablespoon boiling water

Instructions

  1. Prepare the coffee mixture: In a small bowl, dissolve the instant coffee or espresso powder in boiling water, stirring until fully combined and at room temperature.
  2. Cream the butter: Using a standing mixer or a large bowl with a handheld mixer, beat the unsalted butter on medium speed for 3-5 minutes until it becomes very light, fluffy, and pale yellow in color, which ensures a smooth and airy frosting.
  3. Add powdered sugar: Turn the mixer off and add 3 to 4 cups of powdered sugar. Beat on low speed for 30 to 60 seconds until the sugar starts to combine and looks crumbly.
  4. Beat to fluffy consistency: Increase the mixer speed to medium or medium-high and continue beating for 3 to 4 minutes. This develops a light and fluffy texture in the buttercream.
  5. Incorporate coffee and salt: Add the prepared coffee mixture and salt (if using unsalted butter) to the batter, mixing until fully incorporated and uniform in color.
  6. Adjust consistency: Pour in milk or heavy cream one tablespoon at a time, mixing after each addition. Continue until the frosting reaches your desired consistency, whether it be spreadable or pipeable.
  7. Use or store: Apply immediately on your cake or cupcakes, or store in an airtight container in the refrigerator and bring to room temperature before using.

Notes

  • You can substitute salted butter, but omit the additional salt in the recipe to balance flavors.
  • Adjust the amount of powdered sugar based on your preferred sweetness and consistency.
  • For a stronger coffee flavor, add a little more instant coffee powder but be cautious not to add too much water.
  • If the frosting is too stiff, add more milk or cream, a teaspoon at a time, until it softens to your liking.
  • Store leftover frosting in an airtight container refrigerated for up to a week; let it come to room temperature and re-whip before use.

Find it online: https://yumntasty.com/coffee-buttercream-frosting-recipe/