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    Home » Video

    Coffee Buttercream

    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!

    78949 shares
    Jump to Recipe
    on a light grey surface with a blue linen

    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!

    Jump to:
    • ☕ What are the Ingredients for Coffee Buttercream
    • 📖 How to Make Coffee Buttercream
    • ⏲️ Can I make coffee frosting ahead of time
    • More coffee recipes
    • Recipe Card
    • 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.

    More coffee recipes

    • Coffee Creme Brulee
    • Coffee Cheesecake
    • Coffee Pastry Cream

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Print

    Recipe Card

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    on a light grey surface with a blue linen

    Coffee Buttercream

    ★★★★★

    5 from 41 reviews

    Print Recipe
    Pin Recipe

    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

    Units Scale

    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

    1. 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. 
    2. 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.
    3. 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. 
    4. Spread or pipe frosting. Store in the fridge for up to 7 days, let come to room temperature, and mix before using. 

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    kitchen aid stand mixer

    KitchenAid Stand Mixer 6 Quart

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Category: Dessert
    • Method: Mix
    • Cuisine: American

    Keywords: coffee frosting, frosting recipe, buttercream

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

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    Reader Interactions

    Comments

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    1. Lauren C says

      June 15, 2019 at 9:36 am

      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!

      ★★★★★

      Reply
      • Elizabeth says

        June 15, 2019 at 2:06 pm

        Thank you, Lauren, for the lovely comment!

        Reply
    2. Sally Anne says

      July 30, 2019 at 9:46 am

      This is probably my favorite butter cream this year! Its so rich and creamy, the coffee is strong but not killing it! Prefect combo!

      ★★★★★

      Reply
    3. Lauren says

      August 05, 2019 at 9:44 am

      Can you just use regular strong brewed coffee instead of instant + water?

      Reply
      • Elizabeth Waterson says

        August 05, 2019 at 12:11 pm

        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! 🙂

        Reply
    4. Lubna says

      August 18, 2019 at 12:42 am

      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!!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        August 18, 2019 at 8:17 am

        Thank you so much for coming back to comment Lubna, so happy your husband loved it!

        Reply
    5. Marci says

      August 25, 2019 at 6:50 am

      Definitely going to try! But just wondering if the coffee shouldn't be cooled before adding. Didn't it melt the butter?

      Reply
      • Elizabeth Waterson says

        August 25, 2019 at 7:56 am

        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!

        Reply
      • Heather Harris says

        December 25, 2019 at 1:39 pm

        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.

        Reply
        • Elizabeth Waterson says

          December 26, 2019 at 9:12 am

          A gingerbread coffee cake sounds absolutely divine!! Please let me know how it turns out!! XX Liz

          Reply
      • Marcy Cremona Vasvary says

        August 17, 2020 at 3:33 pm

        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

        Reply
        • Elizabeth Waterson says

          August 17, 2020 at 3:58 pm

          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

          Reply
    6. Lewam says

      September 26, 2019 at 2:53 pm

      Do you have to add the cream? I don't have any on hand.

      Reply
      • Elizabeth Waterson says

        September 26, 2019 at 8:32 pm

        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!

        Reply
      • Bushra says

        January 31, 2020 at 1:40 pm

        I have only one cup of icing sugar,can i add regular granulated sugar

        Reply
        • Elizabeth Waterson says

          January 31, 2020 at 4:09 pm

          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

          Reply
    7. Karen Cabrera says

      November 10, 2019 at 7:30 am

      Salted or salt free butter?

      Reply
      • Elizabeth Waterson says

        November 10, 2019 at 8:07 am

        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!

        Reply
    8. Zoey says

      November 11, 2019 at 2:19 pm

      This frosting was amazing, so light and fluffy. Subtle coffee flavor but you can definitely taste it! Thank you for the recipe

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 11, 2019 at 3:16 pm

        Thank you for the lovely comment Zoey! So pleased you enjoyed it!

        Reply
    9. Deb Fields says

      November 14, 2019 at 2:34 pm

      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.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 14, 2019 at 3:06 pm

        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

        Reply
    10. Amy Harris says

      November 22, 2019 at 4:03 pm

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 22, 2019 at 4:34 pm

        Thank you for reporting back Amy! Sounds like a fabulous combo! XX Liz

        Reply
    11. Brianna Booth says

      December 16, 2019 at 8:44 am

      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!

      Reply
      • Elizabeth Waterson says

        December 16, 2019 at 9:59 am

        Hi Brianna thank you so much for the lovely comment, I am so happy you enjoyed it!! XX Liz

        Reply
    12. Carla Thomas says

      March 27, 2020 at 4:28 pm

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        March 27, 2020 at 5:43 pm

        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

        Reply
    13. Nadia F says

      April 07, 2020 at 12:41 am

      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

      Reply
      • Elizabeth Waterson says

        April 07, 2020 at 6:42 pm

        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

        Reply
    14. Nic says

      April 24, 2020 at 10:13 pm

      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.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 25, 2020 at 12:00 pm

        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

        Reply
    15. Judee says

      April 29, 2020 at 4:47 pm

      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?

      Reply
      • Elizabeth Waterson says

        April 30, 2020 at 9:15 am

        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

        Reply
    16. Cinthya Hernandez says

      May 03, 2020 at 8:20 am

      This buttercream is super delicious! My cupcakes were a bit with this frosting! Thank you for such a great recipe!!!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 03, 2020 at 10:18 am

        Thank you so much for the lovely review Cinthya, so happy you enjoyed the recipe! Take care!! XX Liz

        Reply
    17. Ena says

      May 09, 2020 at 3:32 am

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 09, 2020 at 9:49 am

        Awesome, thank you so much for coming back to review the recipe, I appreciate it more than you know!! Thank you Ena!! XX Liz

        Reply
    18. Angela says

      May 17, 2020 at 7:18 am

      This buttercream is delicious! I paired it with a vanilla cake for my sister’s birthday cake and everyone loved it!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 17, 2020 at 8:39 am

        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

        Reply
    19. Allie says

      May 18, 2020 at 12:18 am

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 18, 2020 at 4:54 pm

        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

        Reply
    20. Diana Davis says

      June 06, 2020 at 7:54 pm

      This recipe was Amazing!! The receiver of this cake couldn’t stop talking about it. Rich coffee taste but not overpowering!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 07, 2020 at 9:16 am

        That is so awesome Diana! Thank you so much for coming back to leave a review I really appreciate it. XX Liz

        Reply
    21. Astrid Holt says

      June 11, 2020 at 3:15 pm

      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.

      Reply
      • Elizabeth Waterson says

        June 11, 2020 at 5:10 pm

        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

        Reply
    22. Abby says

      June 20, 2020 at 5:23 pm

      Easy and so so good on a chocolate cake. Or on a spoon

      ★★★★★

      Reply
    23. Travis says

      June 22, 2020 at 1:08 am

      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!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 22, 2020 at 7:41 am

        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

        Reply
    24. Athena Huang says

      July 02, 2020 at 12:42 pm

      Very good and simple to follow. 🙂 I used 2 cups icing sugar instead and it was sweet enough.

      ★★★★★

      Reply
    25. Teresa says

      July 13, 2020 at 5:41 am

      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.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        July 13, 2020 at 10:39 am

        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

        Reply
    26. Michele says

      July 13, 2020 at 7:46 pm

      Hello. How much frosting should I make to fill and frost a 3 Layer 8inch cake?

      Reply
      • Elizabeth Waterson says

        July 13, 2020 at 9:21 pm

        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

        Reply
        • Michele says

          July 20, 2020 at 9:02 am

          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

          Reply
    27. Christa says

      July 30, 2020 at 6:02 pm

      Great recipe i love it and I used it for my cakeroll

      ★★★★★

      Reply
      • Elizabeth Waterson says

        July 31, 2020 at 8:25 am

        Thanks so much Christa, so happy you enjoyed it. Take care. XX Liz

        Reply
    28. Judy says

      July 30, 2020 at 7:56 pm

      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

      Reply
      • Elizabeth Waterson says

        July 31, 2020 at 8:24 am

        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

        Reply
    29. Christina says

      August 03, 2020 at 1:32 pm

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        August 03, 2020 at 2:23 pm

        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

        Reply
    30. Bernie Fonseka says

      August 05, 2020 at 1:34 am

      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

      ★★★★★

      Reply
      • Elizabeth Waterson says

        August 05, 2020 at 9:31 am

        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

        Reply
    31. Malina says

      August 28, 2020 at 9:41 am

      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!!!!

      Reply
      • Elizabeth Waterson says

        August 28, 2020 at 4:44 pm

        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

        Reply
    32. Teresa says

      August 29, 2020 at 4:53 pm

      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?

      Reply
    33. Donnalynn says

      September 16, 2020 at 10:51 am

      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 ??

      Reply
      • Elizabeth Waterson says

        September 16, 2020 at 10:25 pm

        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

        Reply
    34. Jordyn says

      September 19, 2020 at 5:32 pm

      I used this recipe, but browned the butter first and used cafe bustelo instant. It was amazing with chocolate cake.

      Reply
      • Elizabeth Waterson says

        September 24, 2020 at 9:15 pm

        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

        Reply
    35. Jenny M. says

      October 01, 2020 at 1:02 pm

      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?

      Reply
      • Elizabeth Waterson says

        October 01, 2020 at 3:49 pm

        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

        Reply
    36. Nicole says

      November 01, 2020 at 12:55 pm

      Do I do an even substitution for espresso powder and instant coffee?

      Reply
      • Elizabeth Waterson says

        November 01, 2020 at 9:16 pm

        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

        Reply
    37. Dorie says

      November 04, 2020 at 5:37 pm

      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

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 05, 2020 at 10:02 pm

        Hi Dorie, this sounds delicious with a yellow cake! Can't wait to hear how you like it!! XX Liz

        Reply
    38. Donna says

      November 11, 2020 at 4:26 am

      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.

      Reply
      • Elizabeth Waterson says

        November 13, 2020 at 8:09 am

        Hi Donna, thanks for reaching out. You could definitely add a pinch of salt to cut some of the sweetness! XX Liz

        Reply
    39. Nicole says

      November 21, 2020 at 2:14 pm

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 21, 2020 at 2:40 pm

        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

        Reply
    40. Jasmine says

      December 12, 2020 at 12:09 pm

      Loved this recipe!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        December 12, 2020 at 4:16 pm

        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

        Reply
    41. Patricia Gonzalez says

      January 19, 2021 at 1:25 pm

      Such a simple but perfect recipe! I made a chocolate cake today and wanted something not-chocolate to frost it with... this is delish!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        January 25, 2021 at 6:09 pm

        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

        Reply
    42. Cmuskett says

      January 31, 2021 at 1:26 pm

      Absolutely love this!! Awesome with dark chocolate cupcakes

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 01, 2021 at 10:18 am

        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

        Reply
    43. Michelle Munroe says

      February 22, 2021 at 6:34 am

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 23, 2021 at 10:31 am

        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

        Reply
    44. Susan says

      March 19, 2021 at 6:02 pm

      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!!

      Reply
      • Elizabeth Waterson says

        March 20, 2021 at 11:45 am

        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

        Reply
    45. Martha Tracy says

      April 25, 2021 at 3:03 pm

      Planning to make this this week and have a pre-emptive frosting question...Have been having a lot of problems with small air bubbles in my frosting EVEN IF only use low on a KA stand mixer for the entire preparation. You use low and then raise it higher...how do you avoid that problem, because it loses the beautiful smooth texture when that happens? Can't wait to taste both the cake and the frosting...Martha T

      Reply
      • Elizabeth Waterson says

        April 25, 2021 at 9:21 pm

        Hi Martha! Thanks for reaching out. So after you are done mixing, make sure to use a paddle attachment not whisk, take a wooden spoon to stir the frosting for 30 seconds to a minute this helps knock out any air! I personally have no problems when doing this, so please let me know if it works for you too! So excited for you to try the cake and frosting!! XX Liz

        Reply
    46. Alysha says

      May 17, 2021 at 7:35 pm

      If you don’t have the instant coffee or espresso powder on hand could you use iced coffee instead?

      Reply
      • Elizabeth Waterson says

        May 18, 2021 at 2:27 pm

        Hi Alysha, thanks for reaching out. Iced coffee I would guess will not be as strong so the rich, coffee flavor will not shine through. You could totally try it though! If it were me I would even take some iced coffee and cook it on the stove for 10 minutes or so to reduce the liquid and concentrate the flavor. Please let me know if you have any further questions or how you like the frosting if you try it! Thanks. XX Liz

        Reply
    47. Sharon C says

      May 30, 2021 at 6:47 am

      So so good! I made it to fill a graduation cake. Definitely a keeper!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 31, 2021 at 12:31 pm

        Thanks so much for coming back to star rate and review the recipe Sharon!! Sounds like a delicious graduation cake! XX Liz

        Reply
    48. Kathryn McCarthy says

      June 17, 2021 at 3:40 pm

      This recipe worked so well for me! It's been a big hit with my whole family.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 17, 2021 at 4:50 pm

        Hi Kathryn, so happy you all enjoy the frosting, I really appreciate you coming back to leave a star rating and review, thank you! Take care XX Liz

        Reply
    49. ElsaForever says

      June 21, 2021 at 9:40 pm

      Can I use milk instead of heavy cream

      It was really good I reduced the quantity of sugar but still it was yummy
      I used it on a coffee cake

      ★★★★★

      Reply
    50. AJ says

      June 23, 2021 at 7:11 am

      This was *so* good and I can’t believe it was so easy! I did add around half a tablespoon more of instant coffee but I like my frosting strong. Thanks so much for sharing!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 23, 2021 at 8:26 am

        Thanks for coming back to review the recipe AJ! So glad you enjoyed it! XX Liz

        Reply
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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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