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Coffee Buttercream Frosting
Yield: 5 cups
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.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 5 cups (720 g) powdered sugar
- 2 tbsp instant espresso powder
- 1 tbsp vanilla extract
- ½ tsp (3 g) salt
- ¼ cup (60 g) heavy cream
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature butter for about 5 minutes until it is light, fluffy, and pale in color.
- Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until fully incorporated.
- Add the instant espresso powder, vanilla extract, and salt and mix on low speed 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.
- Increase the speed on the mixer to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles. *Note: If there are undissolved instant espresso granules, continue to mix the buttercream on low speed until they are fully dissolved.
Notes
- Store the buttercream in an airtight container in the refrigerator for 2 week or in the freezer for 3 months.
- To use, bring the buttercream to room temperature and rewhip for several minutes until it is smooth and creamy.
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