click the stars to rate!
Coffee Buttercream Frosting
Yield: 5 cups
Coffee buttercream frosting is the best way to get your caffeine fix! With only 6 ingredients and 10 minutes to make, this creamy coffee buttercream is perfect for cakes and cupcakes!
Equipment
- Stand mixer or electric hand mixer whisk or paddle attachment based on personal preference
Ingredients
- 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
Instructions
- 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.
Notes
Coffee buttercream frosting can be stored in an airtight container in the refrigerator for 2 weeks or in the freezer for 3 months. Thaw buttercream by bringing it to room temperature and rewhipping for 5 minutes.
To remove air bubbles and smooth the buttercream, mix on low speed with a paddle attachment for 5-10 minutes after the buttercream is made.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight