Coffee buttercream takes any dessert to the next level. Made with instant coffee granules this recipe is easy and delicious!
Generally, I am not so much of an American Buttercream fan, but Coffee Buttercream is a whole different story. This lush, soft, pillowy frosting is flavored with coffee creating an incredibly delicious frosting that is not too sweet!
Perfect on my Coffee Layer Cake! Or on top of brownies!
Jump to:
☕ What are the Ingredients for Coffee Buttercream
- Butter, at room temp.
- Powdered/ Icing Sugar, sifted
- Instant coffee or espresso powder (adjust the amount to your preference less or more)
- Hot water to liquefy the coffee
granules - Heavy Cream / Double Cream
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different as to what someone else scoops!
📖 How to Make Coffee Buttercream
You can, of
To
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a
Sift the powdered sugar to prevent any lumps and then add half of the sugar to the butter. Mix the sugar in on low until all incorporated then increase the speed to high.
Beat for another 5 minutes then add the remaining powdered sugar (again mixing on low to incorporate then increasing the speed) and mix for 3 more minutes.
While the powdered sugar is mixing into the butter, in a small bowl add instant coffee and hot water. You can use more coffee or less depending on how strong you want the coffee flavor.
Add the coffee mixture to frosting with heavy cream and beat for another 3 minutes.
Now you are ready to spread or pipe the coffee frosting.
⏲️ Can I make coffee frosting ahead of time
Store frosting in the fridge for up to 7 days, let come to room temperature and mix before using.
Store frosting in the freezer for up to 1 month, place in the fridge overnight to defrost and let come to room temperature then mix before using.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Coffee Buttercream
- Prep Time: 10
- Total Time: 10 minutes
- Yield: Enough to frost a 2 layer 8 inch cake
- Category: Dessert
- Method: Mix
- Cuisine: American
Description
Coffee buttercream takes any dessert to the next level. Made with instant coffee granules this recipe is easy and delicious!
Ingredients
Coffee Buttercream
- 8oz (1 Cup) Butter, at room temp.
- 438-500 Grams (3 ½-4 Cups) Powdered Sugar, sifted, depending on how sweet/thick you want
- 1 Tablespoon Instant coffee (adjust amount to your preference less or more)
- ½oz Hot water (more or less depending on how strong you want the coffee flavor)
- 1oz (2 Tablespoons) Heavy Cream / Double Cream
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a hand held mixer beat the butter for 5 full minutes, until light and fluffy.
- Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for another 5 minutes then add the remaining powdered sugar and mix for 3 more minutes.
- While powdered sugar is mixing into butter, in a small bowl add instant coffee and hot water. Add the coffee mixture to frosting with heavy cream and beat for another 3 minutes.
- Spread or pipe frosting. Store in the fridge for up to 7 days, let come to room temperature, and mix before using.
Keywords: coffee frosting, frosting recipe, buttercream
Lauren C says
I’m not too big of a fan of coffee but this was delicious! My mom loves coffee and I used this frosting with chocolate cake for mother’s day and she loved it. It’s got a nice subtle flavor that’s justtttt right. Thank you!
★★★★★
Elizabeth says
Thank you, Lauren, for the lovely comment!
Sally Anne says
This is probably my favorite butter cream this year! Its so rich and creamy, the coffee is strong but not killing it! Prefect combo!
★★★★★
Lauren says
Can you just use regular strong brewed coffee instead of instant + water?
Elizabeth Waterson says
Yes, that should be fine, it just might not have a strong coffee flavor since using the instant plus water makes a very concentrated flavor! Please let me know if that works for you! 🙂
Lubna says
I made this for my husband’s birthday. He is a coffee lover. Chocolate cake with coffee buttercream... It was so easy to make and he loved it !!! I used Nescafé coffee powder instead of espresso and it was still good!!!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to comment Lubna, so happy your husband loved it!
Marci says
Definitely going to try! But just wondering if the coffee shouldn't be cooled before adding. Didn't it melt the butter?
Elizabeth Waterson says
Hi Marci, I find that it is such a small amount of coffee that it does not melt the butter. I do pout the coffee and hot water while the powdered sugar is mixing, a total of 8 minutes so it does have some time to cool down. Please let me know if you have any questions! Thank you!
Heather Harris says
You can make instant coffee without heating the water. It mixes in hot, warm and cold water. I do it ALL the time when I want a single serving iced coffee in the summer. Going to use this recipe to frost a gingerbread cake and I'm using hazelnut instant coffee. I've been searching for a good coffee buttercream but the ratios were never right! This looks perfect.
Elizabeth Waterson says
A gingerbread coffee cake sounds absolutely divine!! Please let me know how it turns out!! XX Liz
Marcy Cremona Vasvary says
Reading the recipe, I had the same question. Come to read the comments and find out another Marci asking to clarify about the hot water melting the butter!! That's was quite funny 🙂
Amazing recipe, I will make it to my son's wedding cake.
Thank you
Elizabeth Waterson says
Thanks for reaching out Marcy, I am sure you will love this frosting recipe, such a good one! Please let me know how it turns out, that is fabulous you are making your son's wedding cake!! So happy I can be a small apart of that special time for you! Take care. XX Liz
Lewam says
Do you have to add the cream? I don't have any on hand.
Elizabeth Waterson says
Hi Lewam, you do not have to use the cream, you could use milk instead. If you don't have any that is okay, the frosting just won't have as light and creamy of a texture. Let me know if I can help with anything else!
Bushra says
I have only one cup of icing sugar,can i add regular granulated sugar
Elizabeth Waterson says
Hi Bushra, for this type of frosting granulated sugar does not work. IF you wanted to make a frosting with granulated sugar I would suggest using my Baileys Swiss Meringue Buttercream, instead of the Baileys I'd add 2-3 tablespoons of brewed but cold coffee. Let me know if I can help with anything else!! XX Liz
Karen Cabrera says
Salted or salt free butter?
Elizabeth Waterson says
I prefer to use salted butter to help balance all of the sugar, but you could use unsalted butter and add 1/4 teaspoon of salt when you add the butter. Let me know if you have any other questions, thanks for stopping by Karen!
Zoey says
This frosting was amazing, so light and fluffy. Subtle coffee flavor but you can definitely taste it! Thank you for the recipe
★★★★★
Elizabeth Waterson says
Thank you for the lovely comment Zoey! So pleased you enjoyed it!
Deb Fields says
This is the best buttercream I’ve ever tasted and definitely the best one I’ve ever made. I made it to top a spice cake and it’s an amazing combination. Thank you for posting it.
★★★★★
Elizabeth Waterson says
Thank you so much for letting me know Deb! I appreciate it and love the spice cake combo, sounds delicious! Need to try!! XX Liz
Amy Harris says
I’m not a coffee drinker or even like the smell of coffee but I was looking for a way to kick up a notch to my pumpkin spice latte cupcakes. It’s usually paired with a cream cheese buttercream but when I came across this coffee buttercream I had to give it a go. It paired really well and for someone who doesn’t like coffee, it was delicious. Definitely a recipe keep!
★★★★★
Elizabeth Waterson says
Thank you for reporting back Amy! Sounds like a fabulous combo! XX Liz
Brianna Booth says
This was my first ever buttercream, and I can't say thank you enough! This recipe is gorgeous, and if I can make it, it's gotta be foolproof. I made this to ice a pumpkin cake, and it was a hit! Thank you so much!
Elizabeth Waterson says
Hi Brianna thank you so much for the lovely comment, I am so happy you enjoyed it!! XX Liz
Carla Thomas says
Omg- this was amazing!!!!! Used this on chocolate cake and it was huge success. You can taste the coffee but it is not strong or overpowering- absolutely perfect!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to leave a review, Carla, I really appreciate it so much!! I need to try this frosting with chocolate cake asap, sounds like the perfect combo! XX Liz
Nadia F says
Hi Liz- very excited to make this butter cream to top my chocolate cake! Just wondering if it is pipeable? I dont like overly sweet frosting so would adding just the 3.5 cups be adequate for piping quality?
Cheers
Nadia
Elizabeth Waterson says
Hi Nadia, thanks so much for reaching out. The frosting is definitely pipeable, does it have the best definition for piping? Probably not. For less sweet frosting but a pipeable one I will add a pinch of salt in it, or I have read but have not personally done this- adding cornstarch since it naturally thickens and is flavorless/sweetless. Let me know what you end up doing, I would love to hear. And please reach out with any other questions. Take care XX Liz
Nic says
I did this, except instead of the cream and hot water, I just used a bunch of Bailey’s. I also didn’t actually measure my powdered sugar, but I think because I didn’t use hot water, I didn’t need as much. I also used three packets of Starbucks Via instant coffee. Which is a bit more soluble, so I just added it to the powdered sugar.
★★★★★
Elizabeth Waterson says
Love Baileys and coffee together, I NEED to try this!! Sounds absolutely fantastic Nic, thank you so much for coming back to review the recipe and share this tasty version!! XX Liz
Judee says
My problem with making mocha buttercream is getting a sandy, gritty texture from the expresso powder that did not get dissolved. How to avoid this?
Elizabeth Waterson says
Hi Judee, I find that dissolving the espresso powder in hot water eliminates the gritty texture. Please let me know if you try this recipe or if you have any further questions. Thanks XX Liz
Cinthya Hernandez says
This buttercream is super delicious! My cupcakes were a bit with this frosting! Thank you for such a great recipe!!!!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Cinthya, so happy you enjoyed the recipe! Take care!! XX Liz
Ena says
I used a fresh small espresso in the icing. THE BEST coffee buttercream icing I’ve ever made (or had!)
Highly recommended!!
Thank you for sharing!
★★★★★
Elizabeth Waterson says
Awesome, thank you so much for coming back to review the recipe, I appreciate it more than you know!! Thank you Ena!! XX Liz
Angela says
This buttercream is delicious! I paired it with a vanilla cake for my sister’s birthday cake and everyone loved it!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Angela, I am so happy your family all enjoyed the cake. Take care. XX Liz
Allie says
I made this for my fiancé’s chocolate birthday cake, per his request. I made a smaller cake so I halved this recipe and used two tsp instant coffee. It still worked great halving it and I had tons left over. I’d say if you’re a coffee lover like me, use way more coffee than you think you should! It comes out really fluffy and smooth from all the beating time, no graininess at all. Also, I used the leftovers to make cookies just google left over buttercream cookies and there you go!
★★★★★
Elizabeth Waterson says
Thanks so much for coming back to review the recipe Allie, I am so pleased you were able to make it for a special occasion. Thanks again!! XX Liz
Diana Davis says
This recipe was Amazing!! The receiver of this cake couldn’t stop talking about it. Rich coffee taste but not overpowering!
★★★★★
Elizabeth Waterson says
That is so awesome Diana! Thank you so much for coming back to leave a review I really appreciate it. XX Liz
Astrid Holt says
Hi, I would you happen to know the nutritional info for this recipe? I’m planning on making this but I need to know the total amount of carbs.
Elizabeth Waterson says
Hi Astrid, you can google recipe nutrition calculator and copy the ingredients in to get an idea. I have heard very mixed reviews on the accuracy of online calculators so keep that in mind. Let me know if I can help with anything else. Thanks for reaching out. XX Liz
Abby says
Easy and so so good on a chocolate cake. Or on a spoon
★★★★★
Travis says
A great recipe! Taste great and easy to make. I did have to play with the consistency a bit, but only because I wanted more coffee flavor to come through so I added a bit more water to dissolve more coffee. All in all though I will be using this again!!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Travis, I really appreciate it! Glad you were able to adapt it to your liking!! Take care. XX Liz
Athena Huang says
Very good and simple to follow. 🙂 I used 2 cups icing sugar instead and it was sweet enough.
★★★★★
Teresa says
I used 2 cups of sifted powdered sugar and everyone found the icing delicious; as we are coffee lovers I doubled the coffee.
Also added a splash of vanilla.
★★★★★
Elizabeth Waterson says
Hi Teresa, thanks for coming back to review the recipe, I truly appreciate it. So happy to hear you all enjoyed it!! Take care. XX Liz
Michele says
Hello. How much frosting should I make to fill and frost a 3 Layer 8inch cake?
Elizabeth Waterson says
Hi Michele, depending on how you want to frost the cake- you know frosting a cake naked style requires a lot less frosting than doing a crumb coat and thick filling. I would make 1.5-2 times the recipe personally. Please let me know if you have any other questions or if I can help with anything else, and do let me know if you try the recipe. XX Liz
Michele says
Thanks! I actually have to switch to a 9inch 3 layer cake. So I’m going to plan for 2x the recipe. To fill and frost. I’ll also add a chocolate drip! I’ll let you know how it goes
Christa says
Great recipe i love it and I used it for my cakeroll
★★★★★
Elizabeth Waterson says
Thanks so much Christa, so happy you enjoyed it. Take care. XX Liz
Judy says
I've made this recipe 4 times so far (one time I forgot to add the cream, but it still turned out great! (but it's definitely better with the cream)) I've gotten rave reviews every time. It was both my husband and his brother's requested birthday cake this year. I use 2 packets of Cafe Bustelo instant espresso for the coffee flavor. I use a box chocolate cake mix and frost it with this buttercream and wowee---- what a great combination! Thanks so much!!
-Judy from Seattle
Elizabeth Waterson says
Thank you so much for this lovely review Judy, I am so pleased you and your family love this buttercream!! You cannot beat chocolate and coffee together!! Take care. XX Liz
Christina says
Absolutely delicious and easy to make. It's perfect with chocolate cake! I made cupcakes and frosted them with this coffee buttercream (and had a couple of spoonfuls in between haha)—and then added a salted caramel drizzle, like one of those specialty coffee drinks from the coffee shops. The coffee flavor was just the right amount....not too overpowering, but not so subtle that you can't tase it. I'll definitely make again!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to leave a star rating and review Christina, I am so happy you enjoyed the recipe!! That cupcake sounds like the perfect cupcake, I've gotta try it!! Take care. XX Liz
Bernie Fonseka says
You truly are a baking queen ! I’m an amateur baker but when I made a sponge cake topped with this magical coffee buttercream frosting , everyone asked me if I’d purchased it from the best bakery in town I have to mention that even in the sweltering heat of 30 degrees ( where we live ) , the frosting did not melt ! Fabulous recipe Liz .Id give you 10 stars if it were an option!!! Keep up the great baking . Xx Bernie
★★★★★
Elizabeth Waterson says
Aww what a lovely comment, thank you so much Bernie, you have made my day!!! I hope you continue baking, let me know if you ever have any questions about any recipes!! Take care. XX Liz
Malina says
This recipe was fabulous!!!! Used it for a chocolate coffee icecream cake. The flavor was superb and worked really nicely. This is now my go to for my coffee buttercream. Thank you so much for this amazingly simple yet super flavorful recipe!!!!
Elizabeth Waterson says
Thank you so much for the lovely review Malina, I am so pleased you enjoyed it!! The ice cream cake sounds to die for!!! I want!!! Take care. XX Liz
Teresa says
Hi I am a big vanilla fan, and your recipe does not ask for vanilla. Have you tied using 1 teaspoon of Vainilla or will it compete to strongly with the flavor of coffee?
Donnalynn says
After reading the reviews, I can't wait to try thing... if I'm looking for a more "mocha" flavor, can I add cocoa powder to this? or is there a better way to incorporate a chocolate flavor to the coffee flavor ??
Elizabeth Waterson says
Hi Donnalynn! Thanks for reaching out yes you can sub a few tablespoons of the powdered sugar for cocoa powder. Just make sure you sift the cocoa powder first since cocoa powder can be so lumpy! You may need an extra splash of cream since cocoa is so dry! Please let me know if you have any further questions, if I can help in any way or if you make the frosting! XX Liz
Jordyn says
I used this recipe, but browned the butter first and used cafe bustelo instant. It was amazing with chocolate cake.
Elizabeth Waterson says
Hi Jordyn, thank you so much for coming back to review the recipe!! Using browned butter sounds freaking amazing!!! I need to try it that way! So happy to hear you enjoyed the recipe so much! Take care. XX Liz
Jenny M. says
Will this amount of ingredients cover a two layered, 9-inch round cake and have some left over to decorate the top? Or should I double?
Elizabeth Waterson says
Hi Jenny, I would personally do 1.5X the recipe but if you like a really thick layer then I would do 2X. Please let me know if you have any further questions or if you make the recipe, I would love to know what you think. XX Liz
Nicole says
Do I do an even substitution for espresso powder and instant coffee?
Elizabeth Waterson says
Hi Nicole, you can, depending on how strong of a flavor you like you might want to decrease it a little bit! Please let me know if you have any further questions or if you try the recipe I would love to know what you think! xX Liz
Dorie says
I’m reminded of a mocha buttercream cake I loved as a kid. I’m going to try International Coffee Cafe Mocha as the coffee on a yellow cake. Will report results
★★★★★
Elizabeth Waterson says
Hi Dorie, this sounds delicious with a yellow cake! Can't wait to hear how you like it!! XX Liz
Donna says
Oh my... This is very very sweeeeet.
I tried reducing the amazing sweetness by adding more butter (about ¼-⅓ cup) and it still very sweet. And I've ran out if butter by that time, so I just had to use it. It is a good coffee buttercream but every body who eat the cake commented on the too sweetness.
I think for people who has been reducing sugar intake, making this with 1:1 ratio of sugar and butter will make this more tolerable.
Elizabeth Waterson says
Hi Donna, thanks for reaching out. You could definitely add a pinch of salt to cut some of the sweetness! XX Liz
Nicole says
Very delicious flavor. Unfortunately, I did something to make mine too runny :/. I’m new to baking so I’m 100% positive it was user error. Just need to figure out what I did. Going to get more ingredients today and try again because I have to get this right, the flavor is too delicious!
★★★★★
Elizabeth Waterson says
Hi Nicole, I am so sorry your frosting texture wasn't just right. If you want to feel free to direct message me photos of the process on Instagram and I can help try to troubleshoot!! XX Liz
Jasmine says
Loved this recipe!
★★★★★
Elizabeth Waterson says
Hi Jasmine, thank you so much for coming back to leave a star rating and review I truly appreciate it!! So happy you enjoyed the frosting recipe XX Liz
Patricia Gonzalez says
Such a simple but perfect recipe! I made a chocolate cake today and wanted something not-chocolate to frost it with... this is delish!
★★★★★
Elizabeth Waterson says
Hi Patricia, thank you so much for coming back to review and star rate the recipe, I truly appreciate it. So glad you enjoyed the frosting! XX Liz
Cmuskett says
Absolutely love this!! Awesome with dark chocolate cupcakes
★★★★★
Elizabeth Waterson says
Hi Cmuskett, thanks so much for coming back to star rate and review the recipe! I am so pleased you enjoyed the frosting, chocolate and coffee are such a good combo! Take care. XX Liz
Michelle Munroe says
I found this recipe after my milkbar moca icing failed me. All I can say is yum and I wanted to just eat this icing. Thanks for saving my cake!
★★★★★
Elizabeth Waterson says
Hi Michelle, I am so sorry your milkbar moca frosting failed you, what a bummer! But how lovely that my recipe helped save the cake for you!! Makes me so happy! Thank you for coming back to star rate and review the recipe, it truly helps me, I appreciate you so much! Take care. XX Liz
Susan says
I really want to try this recipe as it sounds delicious but I need to know. If you make and put the frosting on the cake/cupcakes do you store them in the fridge? I'm afraid the frosting would get really hard =(..Thank you!!
Elizabeth Waterson says
Hi Susan, the frosting will definitely harden, as all American-style buttercreams do. I would store them at room temper or store them in the fridge and pull them out 45-60 minutes before serving! Please let me know if you have any other questions or if you try the recipe! Thank you!! XX Liz