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on a light grey surface with a blue linen

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


Units Scale

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


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

Keywords: coffee frosting, frosting recipe, buttercream

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