Coffee Buttercream
This delicious, sweet Coffee Buttercream frosting can be made in under 10 minutes! It's great for muffins, cupcakes, and cakes.
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This coffee buttercream is one of my favorites. It tastes just like coffee, and you can easily change the strength of the coffee flavor by adding less or more. I used this buttercream to frost a 7" coffee and walnut cake, but you can also use it for cupcakes and muffins.
When I first considered making coffee buttercream, I thought it would be difficult and complex, but after some research, I realized that it was super simple to make! You do not have to be an expert baker to pull off this buttercream. All you need is a few simple ingredients and you are ready!
You may also enjoy my Fluffy Matcha Buttercream Frosting, Easy Tiramisu Cake with Ladyfingers, and Easy Chocolate Buttercream with Cocoa Powder.
Why This Recipe Works
- This coffee buttercream has a creamy, fluffy texture and a rich, delicious coffee flavor.
- You only need three ingredients to make it.
- This tasty coffee buttercream frosting is ready in less than ten minutes.
- It can be used to frost this Easy Coffee and Walnut Cake, cupcakes and pies.
Coffee Buttercream Ingredients
See the recipe card for full information on ingredients and quantities.
- Unsalted butter: You will need room-temperature unsalted butter for this recipe.
- Icing sugar: Sift icing sugar before combining it with butter to remove lumps and dirt.
- Instant coffee: Use your favorite instant coffee for this recipe.
- Hot water: This is used to dissolve the instant coffee.
Tips and Substsitutions
- Coffee: Let the coffee cool before adding it to the buttercream to ensure the ingredients combine correctly and to prevent curdling.
- You can also opt for decaf coffee for a caffeine-free coffee buttercream.
- Weigh: Use a measuring scale to accurately weigh the ingredients. This will ensure that the buttercream has the correct texture and is spreadable.
- Quantity: You can double or triple this coffee buttercream recipe.
Recipe FAQs
Ensure the butter is at room temperature before mixing. Similarly, let the coffee cool to room temperature before incorporating it into the buttercream.
Coffee buttercream should be refrigerated in an airtight container for 3-4 days. It can also be frozen for 2-3 months.
More Tasty Frosting Recipes
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Coffee Buttercream
Equipment
- 1 Whisk/Electric whisk
Ingredients
- 300 g of unsalted butter (room temperature)
- 500 g of icing sugar (sifted)
- 2-5 teaspoon of cooled instant coffee depending on how strong you want the coffee flavor to be
- Hot water
Instructions
- Whisk unsalted butter in a large bowl for 1 minute.
- Add half of the sifted icing sugar to the butter and whisk for 3 minutes. Then, add the remaining icing sugar and whisk for another 3 minutes.
- Finally, add the instant coffee and hot water mix. Whisk for 2-3 more minutes.
Notes
- Coffee: Allow the coffee to cool before incorporating it into the buttercream to ensure proper blending and avoid curdling. You can also choose decaf coffee for a caffeine-free option.
- Weigh: Use a measuring scale to weigh the ingredients precisely. This will help achieve the correct texture and spreadability of the buttercream.
- Quantity:Â Feel free to double or triple this recipe as needed.
