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Coffee Buttercream

Name: Coffee Buttercream
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 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

Published: Apr 9, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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Coffee buttercream takes any dessert to the next level. Made with instant coffee granules this recipe is easy and delicious!

coffee cake cut into pieces on a white plate on a white surface with a white and blue stripped linen

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!

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☕ What are the Ingredients for Coffee Buttercream
📖 How to Make Coffee Buttercream
⏲️ Can I make coffee frosting ahead of time
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Recipe Ratings & Comments

☕ 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 course, make frosting in a bowl with a hand mixer but for the sake of my arm and time, I prefer to use an electrical stand mixer.

To achieve a silky soft frosting you need to let the mixer run for a long time to really let the butter soften and whip up.

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld mixer add the butter and beat a full five minutes, until light and fluffy.

butter beat until light and fluffy in a metal mixing bowl on a light grey surface with a blue linen

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.

sieve full of powdered sugar sitting on top of a metal mixing bowl on a light grey surface with a blue linen

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.

coffee liquid, heavy cream, and vanilla extract added to a buttercream in a metal mixing bowl with a spatula on a light grey surface with a blue linen

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.

coffee frosting in a metal mixing bowl on a light grey surface with a blue linen

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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