Coffee Buttercream
Silky smooth and bursting with rich coffee flavor, this coffee buttercream is perfect for frosting cakes, cupcakes, and any dessert you want to take to the next level.
Servings 2.5 Cups
Ingredients
- 1 1/2 tsp instant coffee or espresso powder
- 1 1/2 Tbsp whole milk, room temperature
- 1 Cup (227g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 2 tsp pure vanilla extract
- 1/4 tsp salt, or to taste
Instructions
- Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
- Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.
Notes
To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.