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
📖 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
- 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 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
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.
★★★★★