Coffee Buttercream Frosting
Coffee lovers – this one’s for you! This versatile Coffee Buttercream Frosting works in so many recipes from cookies to cakes and more! If you’re someone who enjoys sweetened, creamy coffee or coffee ice cream, this frosting recipe will be a new favorite!
The first time I tried coffee buttercream was years ago while assisting baking classes. One of the recipes was for macarons with coffee buttercream filling and it was instantly a favorite. This first version I encountered was a Swiss meringue buttercream which involves cooking and is a little harder to make so I made my own American buttercream version! It’s quick, easy and only requires simple ingredients!
The coffee flavor in this delicious coffee buttercream comes from actual instant coffee so there’s a chance you already have all of the ingredients you need in your fridge and pantry!
I can think of so many ways to use this frosting. You could use it on chocolate cake to transform it into a mocha cake or try mocha cupcakes! One fun, next level idea is to take a friend or loved one’s current coffee order and use this coffee frosting to make the most fun birthday cake! Think vanilla layer cake with coffee buttercream and call it a ‘vanilla latte’ cake!
Ingredients to Make Coffee Buttercream Frosting
- Unsalted Butter
- Powdered Sugar
- Instant Decaf Coffee
- Vanilla Extract
- Salt
Tools to Make Coffee Buttercream Frosting
- Stand mixer (fitted with paddle attachment) or hand mixer
- Medium bowl
- Sieve or fine metal mesh strainer
- Metal spoon or whisk
- Baking sheet
- Kitchen scale
- Measuring spoons
- Small bowl or liquid measuring cup
- Spatula
All About Ingredients for Coffee Buttercream Frosting
Unsalted Butter
If you are familiar with my recipes, especially my cookie recipes, you’ll know my fondness for cold butter but to achieve a smooth buttercream frosting, you must start with softened room temperature butter. Also, if the butter is much colder than the coffee added later on, the mixture may curdle.
Though the temperature is non-negotiable, if you only have salted butter, use that and reduce the added salt by half.
Powdered Sugar
Use your favorite powdered sugar but I highly recommend measuring with a kitchen scale. I don’t like to require any specific equipment in my recipes when I can avoid it but it is just too hard to get a consistent measurement for powdered sugar without a scale.
Instant Decaf Coffee
You don’t have to use decaf coffee for this recipe but it’s nice to leave the caffeine out for kids who like the coffee flavor or for any adults who are sensitive to caffeine. Or just so you can enjoy desserts with this buttercream any time of the day!
Instant coffee works great here because you can control the amount of water you use and, therefore, avoid adding too much moisture to this homemade buttercream. Brewed coffee or even an espresso shot will add too much moisture. Instead, use instant coffee granules, instant espresso powder or whatever instant coffee you have readily available.
Make sure the coffee cools to room temperature before you add to the frosting. If the coffee is much warmer than the butter, the mixture may curdle.
Vanilla Extract
Vanilla extract is optional in this recipe but it adds a warmth and depth of flavor.
Salt
This buttercream recipe calls for more salt than most of my other homemade buttercream recipes because the salt helps balance the acidity of the coffee.
How to Make Coffee Buttercream Frosting
Start by dissolving the instant coffee in warm water. Set aside to cool to room temperature.
Next, measure and sift the powdered sugar. Set aside.
Add butter to the bowl of a stand mixer fitted with the paddle attachment or to a large mixing bowl if using a hand mixer. Gradually add the sifted powdered sugar while the mixer runs on low speed.
Once the powdered sugar is fully incorporated into the butter, increase mixer speed to medium. Gradually add the coffee. For best results, add the dissolved coffee very slowly and in a few additions to maintain the creamy texture of the buttercream.
Add vanilla and salt and mix until frosting reaches desired consistency and lightens in color. This can take anywhere from 3-8 minutes, depending no preference. If you mix longer, you should end up with a nice, fluffy buttercream frosting and if you want a little more structure to your buttercream, simply mix for less time.
Coffee Buttercream Frosting
Ingredients
- 2 Sticks Unsalted Butter
- 12 oz Powdered Sugar
- 2 tsp Instant Decaf Coffee (dissolved in 1 TBSP warm water)
- 1 tsp Vanilla Extract
- 1 tsp Salt
Instructions
- Start by dissolving the instant coffee in warm water. Set aside to cool to room temperature.
- Next, measure and sift the powdered sugar. Set aside.
- Add butter to the bowl of a stand mixer fitted with the paddle attachment or to a large mixing bowl if using a hand mixer. Gradually add the sifted powdered sugar while the mixer runs on low speed.
- Once the powdered sugar is fully incorporated into the butter, increase mixer speed to medium until the mixture gets creamy. Reduce the speed to low and gradually add the coffee. For best results, add the dissolved coffee very slowly and in a few additions.
- Add vanilla and salt and mix on low until incorporated until frosting reaches desired consistency and lightens in color. This can take anywhere from 3-8 minutes, depending no preference. Mix for less time for a more structured buttercream and longer for a fluffy buttercream.
