Coffee Buttercream

Coffee Buttercream

Silky buttercream infused with espresso for a rich, deeply coffee-flavored frosting.

Total 15 min Makes 48 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This buttercream gets its bold flavor from dissolved espresso powder beaten into a classic butter and sugar base, resulting in a smooth, pipeable frosting with a subtle bitter edge. It works well on chocolate or vanilla cakes, cupcakes, and spice cakes, and holds its shape nicely for decorating.

Ingredients

  • 2 cups unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 2 tablespoons espresso powder
  • 2 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream

Method

  1. Dissolve the espresso powder in the hot water and set aside to cool slightly.

  2. In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  3. Reduce mixer speed to low and gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

  4. Add the dissolved espresso mixture, vanilla extract, and salt, and beat on medium speed until fully combined.

  5. Add the heavy cream and beat on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as needed.

  6. Use immediately to frost cooled cake or cupcakes, or cover and refrigerate until ready to use.

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    Coffee Buttercream

    This buttercream gets its bold flavor from dissolved espresso powder beaten into a classic butter and sugar base, resulting in a smooth, pipeable frosting with a subtle bitter edge. It works well on chocolate or vanilla cakes, cupcakes, and spice cakes, and holds its shape nicely for decorating.

    15 min 48 oz 210 cal

    Ingredients

    • 2 cups unsalted butter, softened
    • 6 cups powdered sugar, sifted
    • 2 tablespoons espresso powder
    • 2 tablespoons hot water
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 2 tablespoons heavy cream

    Method

    1. 1

      Dissolve the espresso powder in the hot water and set aside to cool slightly.

    2. 2

      In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

    3. 3

      Reduce mixer speed to low and gradually add the powdered sugar, 1 cup at a time, beating well after each addition.

    4. 4

      Add the dissolved espresso mixture, vanilla extract, and salt, and beat on medium speed until fully combined.

    5. 5

      Add the heavy cream and beat on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as needed.

    6. 6

      Use immediately to frost cooled cake or cupcakes, or cover and refrigerate until ready to use.