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 from 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
Coffee buttercream takes any dessert to the next level. Made with instant coffee granules this recipe is easy and delicious!
- Total Time: 10 minutes
- Yield: Enough to frost a 2 layer 8 inch cake
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.
- Prep Time: 10
- Category: Dessert
- Method: Mix
- Cuisine: American
Keywords: coffee frosting, frosting recipe, buttercream
HoneyBunny20 says
You saved my cake! Made a coffee cream filled cake from another recipe site and the filling was an epic fail. The cake was supposed to be finished with a coffee glaze biUt didn’t trust the recipe and searched instead for a coffee buttercream and found yours. This is superb and saved the day, Thank you for salvaging my cake. Will make this again to use on a chocolate cake. I’m sure it will be divine!
★★★★★
Elizabeth Waterson says
This is so wonderful to hear, thank you so, so much for coming back to review the recipe. I truly appreciate it! I Am sure that you will love this frosting with chocolate cake! Take care. XX Liz
Shelly says
I don’t have instant coffee. Can I use real coffee instead?
Elizabeth Waterson says
Hi Shelly, thanks for reaching out. You can use a very concentrated amount of real coffee. If I were you I would simmer some on the stove to reduce to get a more concentrated flavor to flavor the buttercream. Please let me know if you have any other questions or if you try the recipe! Thank you!! XX Liz
Shelly says
Thank you, Liz!
I caved and bought instant. But I may try this next time! 🙂
Elizabeth Waterson says
Ah no worries, let me know how you like the frosting! 🙂
BakerStar89 says
Chocolate cake and this, is delectable!!! Thanks for the awesome recipe I’m saving this!
★★★★★
Laura says
This recipe is simply amazing!It is simple and super good!I loved it!!!
★★★★★
Richelle says
I doubled the recipe for the chocolate cake I made, and the flavours went well with eachother. This recipe I feel like was too sweet, so measure your sugar to your liking. I used 7 cups of sugar which was too much for me. If you've made the same mistake in adding too much sugar, i suggest adding salt to balance it more, or beat it for longer. Otherwise, not too bad.
★★★
Elizabeth Waterson says
Hi Richelle, sorry you felt it was too sweet for your taste, you can definitely adjust as necessary! Take care. XX Liz
Julie says
This is honestly the most amazing buttercream I've ever tasted. I made my own coffee & walnut sponge then filled and topped it with this. Wow, just wow! My family claims it's the best cake I've ever made & I'm known for giving good cake. Thank you for taking my baking to the next level.
★★★★★
Elizabeth Waterson says
Aww Julie, thank you so much for the lovely review. I am so pleased you enjoyed the frosting!!! My favorite way to have it is with a coffee walnut spone too!! Take care. XX Liz
Saraya says
I think it was absolutely amazing it was soft and perfect for my sisters birthday
Even though she didn’t want to share with the rest of us
★★★★★
Elizabeth Waterson says
Hi Saraya, thank you so much for the lovely review! I am glad you enjoyed the frosting! Take care. XX Liz
Callie says
Can I use half and half instead of heavy cream? It doesn't seem worth buying for such a small amount. Any suggestions? Thank you.
Elizabeth Waterson says
Hi Callie, yes you totally can! Please let me know if you try the recipe I would love ot know what you think! XX Liz
Kael Brown says
Ohmygoodness so so delicious! I made a vanilla cake filled with chocolate mousse and the coffee buttercream for the frosting for my best friend’s birthday. To. Die. For. My friend is diabetic so I cut the sugar a tad but I like less sweet desserts anyway so it turned out perfect. Will definitely make again this is now my go-to! Thank you ☺️
★★★★★
Destiny says
How many cupcakes would this frost?
Elizabeth Waterson says
Anywhere from 12-24 depending on how much frosting you like on them! Please let me know if you try the recipe! XX Liz
Jill says
Yummy recipe! Wow!
How long can the frosted cake be out of the refrigerator?
Elizabeth Waterson says
Hi Jill! Thanks for the review, the cake can stay out at room temperature since it's buttercream but keep in mind room temperature is about 68°F and in the summertime, most rooms are warmer than that. Since it's primarily compromised of butter just think would a stick of butter melt in the room? If so, the cake probably will. I would suggest keeping it stored in the fridge up until about 30 minutes to an hour before serving so it has time to take the chill off and avoid direct sunlight. Please let me know if you have any other questions. And if you did make the recipe if you could please leave a review with a star rating I Would be so grateful!! XX Liz