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!
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 liquify the coffee
granuales - Heavy Cream / Double Cream
How to Make Coffee Buttercream?
You can
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 fridge over night to defrost and let come to room temperature then mix before using.
Please let me know if you make this Coffee Buttercream Recipe by leaving a rating and review below!
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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 1/2–4 Cups) Powdered Sugar, sifted, depending on how sweet/thick you want
- 1 Tablespoon Instant coffee (adjust amount to your preference less or more)
- 1/2oz 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
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