Description
This Coffee Buttercream Frosting is a luscious, creamy, and fluffy frosting with a rich coffee flavor, perfect for enhancing cupcakes and cakes. Made with softened butter, powdered sugar, and instant espresso powder dissolved in hot water, it delivers that delightful mocha essence. The frosting is easy to whip up and can be adjusted for consistency using heavy cream or milk, making it an ideal no-cook topping for your desserts.
Ingredients
Scale
Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon instant espresso powder (or strong instant coffee)
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1–2 tablespoons heavy cream or milk (as needed for consistency)
Instructions
- Dissolve Espresso: In a small bowl, dissolve the instant espresso powder in the hot water and set aside to cool slightly. This step ensures the coffee flavor is evenly distributed in the frosting.
- Beat Butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until light and creamy, about 2–3 minutes. Proper creaming is essential for a smooth frosting base.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated to avoid a sugar cloud and ensure even blending.
- Combine Flavors: Add the dissolved coffee mixture, vanilla extract, and salt, then beat until the frosting is smooth and the flavors meld perfectly.
- Adjust Consistency: If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time until the desired consistency is reached for easy spreading or piping.
- Whip Frosting: Beat on high speed for 1–2 minutes until the frosting is fluffy, airy, and ready to be used on cakes or cupcakes.
Notes
- For a stronger coffee flavor, increase the espresso powder to 1 1/2 tablespoons.
- This frosting pairs perfectly with chocolate, vanilla, or mocha cakes and cupcakes.
