Step up your buttercream frosting game by adding a caffeinated kick! This coffee frosting pipes beautifully, and tastes like an airy and creamy cup of espresso.
* This post was updated with new photos 🙂
Calling all coffee lovers!
You all have GOT to try this coffee infused buttercream frosting! It’s incredibly easy to make and pairs well with a ton of different cakes, cupcakes, cookies, donuts, and more.
The slight bitterness from the coffee mixed with the sweetness of vanilla buttercream frosting is *chef’s kiss* an absolutely dreamy combination!
Espresso buttercream frosting ingredients:
instant espresso powder: the star of the show!
water: boiling water to dissolve the espresso powder, plus more cool water to thin out the frosting if needed
butter: you can’t spell buttercream without butter!
powdered sugar: for structure and sweetness. It may seem like a lot, but the bitterness from the coffee will dull the sweetness
vanilla extract: for added flavor!
How to make espresso buttercream:
This frosting is so so easy to make, you can break it down into 3 steps!
1. Dissolve coffee in water. Make sure to let it cool completely to room temperature before adding it to the frosting or you’ll end up with a melted mess!
2. Cream together butter and sugar. The sugar should be fully dissolved and the mixture should be light and fluffy.
3. Beat in vanilla and cooled coffee. Whip together until light and fluffy! If needed, add more coffee to reach your desired consistency.
Check out these other frosting recipes!
vanilla buttercream frosting
chocolate buttercream frosting
cream cheese frosting
whipped chocolate ganache
chocolate ganache
Espresso Buttercream Frosting Recipe
Ingredients
- 2 teaspoons instant espresso powder
- 2 tablespoons boiling water, plus more room temperature water as needed
- 1 cup (2 sticks / 225g) unsalted butter, at room temperature
- 4 cups (520g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
Instructions
- In a small bowl, whisk together your espresso powder and boiling water to dissolve the coffee. Set aside to cool completely to room temperature before using.
- In a large bowl, combine butter and sugar. Using an electric mixer fitted with the beater attachment, mix together on low speed until the sugar is fully dissolved. Crank the speed up to medium and cream together until the mixture has fluffed up and lightened in color (about 2 to 3 minutes).* You can do this by hand, but it's a real workout!
- Add in your vanilla extract and cooled espresso mix. Whip together until light and fluffy (another 2 to 3 minutes on medium speed). If needed, add more room temperature water, 1 tablespoon at a time, until you reach a pipe-able consistency.
Enjoy!
Leave a Reply