I think this Coffee Buttercream may be my new favorite frosting! It is perfect for coffee lovers as it is flavored with real coffee granules.
This easy coffee buttercream is the perfect frosting for cakes, cupcakes, and even swirled onto cookies. Try this recipe for Coffee Cupcakes or use this coffee frosting on this single-layer Chocolate Cake instead of chocolate frosting.
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Ingredients
To make this coffee frosting you will need the simple ingredients listed below. Make sure you are using fresh room temperature ingredients.
- Powdered sugar
- Unsalted butter
- Whole milk
- Vanilla extract
- Coffee granules
- Hot water
Unsalted butter – use room temperature unsalted butter for this recipe.
Vanilla extract – when making frostings choose quality vanilla extract rather than vanilla essence. Vanilla essence will also work if this is all you have access to.
Coffee granules – for this recipe I used Nescafe Gold instant coffee granules. You are looking for real coffee granules that melt in hot water, not ground coffee beans. Use quality, great-tasting coffee for the best results.
The amount of coffee listed in the recipe is to my personal preference but if it isn't enough coffee flavor for you, add more!
See the recipe card for quantities.
Instructions
Follow the instructions below for how to make fluffy coffee buttercream.
STEP 1: Mix icing sugar and butter. In a bowl of an electric stand mixer fitted with a paddle attachment add the icing sugar and unsalted butter. Beat at medium-low speed until combined. The mixture is ready when it looks like fine sand.
STEP 2: Add milk and vanilla. Combine the milk and vanilla together in a small jug and slowly add this to the icing sugar and butter mixture with the motor of the mixer running at low speed. Once added increase the speed to medium-high and beat for 5 minutes.
STEP 3: Scrape the bowl. Scrape down the sides of the bowl often with a rubber spatula when beating to ensure that the frosting is beating thoroughly.
STEP 4: Add the dissolved coffee. Mix together the coffee granules and hot water in a small bowl until the coffee has dissolved. Add the coffee mixture to the buttercream and beat the frosting at medium-high speed until combined. The frosting is ready when it is light and fluffy. Use as needed.
Hint: the best way to ensure fluffy buttercream is to use room temperature butter. If you forgot to take your butter out of the fridge you can warm it slightly in the microwave but do this carefully.
To warm the butter in the microwave, first cube the butter and place it on a microwave-safe plate. Heat the butter for 5 to 10 seconds at a time. Flip the butter cubes between each 10-second increment, and be careful not to melt the butter. 20 seconds to 30 seconds in total should be enough.
Substitutions
Most buttercreams can be altered slightly to make them vegan. For this recipe swap the unsalted butter for plant butter, using the same weight.
Depending on the brand of plant butter, you may not need to use the milk. Be sure to whip the butter enough before deciding whether or not to add the milk.
If you are looking for vegan cupcake recipes, try these Oreo Cupcakes or this recipe for Eggless Chocolate Cupcakes which can easily be made vegan.
Equipment
For this coffee frosting recipe, you will need an electric mixer. A stand mixer or a hand mixer is fine.
I always recommend using an accurate kitchen scale when baking rather than using cups as measurements.
Storage
If you would like to make this frosting ahead of time, that’s fine. Store it in an airtight container and place it in the fridge. Before needing it, remove the frosting from the fridge and bring it to room temperature for a couple of hours before re-whipping it until it is light and fluffy. Once it is light and fluffy use it to decorate cakes and cupcakes.
Ready-made frostings can be stored in the fridge for up to 4 days away from strong-smelling foods. I do not recommend freezing buttercream.
Top tips for the perfect buttercream
- Use room temperature butter
- Continually scrape down the sides of the bowl while mixing
- Use a spatula to test how soft the buttercream is before using it
- Use the buttercream immediately after whipping it, otherwise it will harden
This coffee buttercream frosting is absolutely delicious and the perfect coffee lover’s treat!
If you give this recipe a try please leave a comment and star rating below. And don’t forget to tag me in your bakes on Instagram – I love seeing all of your creations!
If you are still looking for other buttercream recipes try this recipe for Raspberry Buttercream or this easy recipe for Peanut Butter Frosting.
Happy Baking
With Love,
Kitty
📖 Recipe
Coffee Buttercream
Ingredients
- 250 g unsalted butter
- 600 g icing sugar
- 1 tsp vanilla extract
- 70 ml whole milk
- 1 tbsp instant coffee granules
- 2 teaspoon hot water
Instructions
- Add the icing sugar, and unsalted butter to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until combined, the mixture should look like fine breadcrumbs
- Add the vanilla to the milk and slowly pour this into the powdered sugar mixture with the mixer running at low speed.
- Once all of the milk has been added scrape down the sides of the bowl. Mix the frosting again at medium-high speed for about 5 minutes or until the frosting is light and fluffy. If the frosting seems too thick beat again.
- Scrape down the sides of the bowl often with a rubber spatula when beating to ensure that the frosting is beating thoroughly.
- In a small bowl combine the hot water and coffee, and allow the coffee to dissolve. Add the coffee mixture to the buttercream and beat again at medium-high speed. The coffee buttercream is ready to use on cakes and cupcakes.
Nutrition
FAQ
For American buttercream frosting be sure you have chosen a good recipe and are using room temperature butter. To make the frosting fluffier you need to beat it longer with the help of a paddle attachment and a stand mixer. Beating frosting until it is fluffy can take up to 10 minutes depending on how hot it is. So for the perfect consistency be patient and keep scraping down the sides of the mixing bowl with a rubber spatula.
Yes, just like butter – buttercream does harden in the fridge and will need to be re-whipped before you can use it for decorating. To do this, take the buttercream out of the fridge and bring it back to room temperature, add it to a bowl of a stand mixer fitted with a paddle attachment, and beat at medium-high speed until fluffy, about 5 minutes.
Yes, buttercream does need milk to help it whip up light and fluffy. Heavy cream is also a good alternative but milk works just as well. Add the milk to the buttercream mixture slowly with the motor running, this way you can see when to stop if needed. Always scrape down the sides of the bowl and mix again to make sure that the frosting is whipping thoroughly.
Catherine says
This goes so well with chocolate cupcakes!