Coffee buttercream frosting is the best way to get your caffeine fix! This frosting recipe is perfect for coffee lovers. The coffee frosting is smooth and creamy and has amazing coffee flavor. I love pairing this buttercream with chocolate cake or chocolate cupcakes to create a delicious mocha dessert.
Ingredients for Coffee Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Also known as confectioners’ sugar or icing sugar. No need to sift unless it is lumpy.
- Instant espresso powder – Be sure you get instant espresso powder and opposed to ground espresso coffee.
- Vanilla extract – Vanilla extract adds a subtle underlying vanilla flavor to the frosting.
- Salt – A pinch of salt contrasts the sweetness of the buttercream.
- Heavy cream – A splash of heavy cream helps the buttercream whip up and be silky smooth.
How to Make Coffee Buttercream Frosting
Coffee buttercream frosting is incredibly easy to make. I recommend using a stand mixer. You can use a whisk or paddle attachment depending upon your preferences. You can also use an electric hand mixer.
- Whip the room temperature butter until light, fluffy, and pale in color.
- Add powdered sugar in two batches, mixing on low in between each addition.
- Add in instant espresso powder, vanilla extract, and salt, mixing on low speed.
- Drizzle in the heavy cream and continue to mix on low until combined.
- Turn the mixer to medium-high speed and whip the buttercream for about 3 minutes.
Coffee Buttercream Frosting Recipe Tips
Room temperature butter
If the butter is too cold or too warm, the buttercream will not whip up well. Remove your butter from the fridge and let it hang out on your countertop for an hour or two before making your buttercream. The butter should be just slightly soft.
Instant espresso powder
As I indicated above, be sure to get instant espresso powder as opposed to espresso coffee grounds. At first, after adding the espresso powder, the buttercream will appear spotty with granules of espresso powder. No need to worry – just ‘whip it good’! Whipping the buttercream will help the espresso granules dissolve. If you notice granules in the frosting after the buttercream is done, turn the mixer to low and continue to mix until they are fully dissolved. I do not recommend using instant coffee for this recipe.
This recipe makes about 5 cups of buttercream which is enough to frost 3 dozen cupcakes or a 3-layer 7-inch or 8-inch cake! You can double or triple the recipe to make more! Just click on the 2X or 3X in the recipe!
Remove air bubbles
To remove air bubbles from the buttercream, switch over to a paddle attachment after the buttercream is done and mix on the lowest speed for several minutes until smooth. You can also mix the buttercream with a spatula by hand to remove air bubbles as well!
Storing and serving
Store the buttercream in an airtight container in the refrigerator for up to 2 weeks or in the freezer for 3 months! Bring the buttercream to room temperature and rewhip with a stand mixer or electric hand mixer until good as new! This buttercream is best enjoyed at room temperature!
Coffee Buttercream Frosting
- Stand mixer or electric hand mixer whisk or paddle attachment based on personal preference
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 2 tbsp instant espresso powder
- 1 tbsp vanilla extract
- ½ tsp salt
- ¼ cup heavy cream
- Add room temperature butter to a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add instant espresso powder, vanilla extract, and salt and mix on low until combined.
- Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Once the heavy cream is added, turn the speed on the mixer to medium-high and mix for an additional 3 minutes until smooth. If there are still instant espresso powder granules present, turn the mixer on low speed and continue to mix until they are fully dissolved.