Luscious, creamy, coffee buttercream frosting is my new love. With just 4 ingredients, it’s super simple to make and tastes like the most perfect creamy coffee.
Making this buttercream takes under 15 minutes and, using instant coffee granules, it’s ridiculously simple. Of course it’s great on top of a coffee cake and these coffee walnut cupcakes, but it’s also wonderful on a good chocolate cake or vanilla cake.
The coffee lovers in your love will love you for this one.
If you love this, you’ll also love Swiss meringue buttercream recipe.
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Ingredients you’ll need
Jump to the recipe for full ingredients and instructions.
- Instant coffee granules: Stick to coffee granules if you can. Coffee beans won’t dissolve and will leave your buttercream with gritty bits. If you can only get instant coffee powder or instant espresso powder, cut the quantity down to 1 ½ tablespoons.
- Icing sugar: This is a basic buttercream frosting, also known as American buttercream frosting, so it just requires icing sugar (aka powdered sugar / confectioners sugar).
- Butter: Stick to unsalted butter.
- Vanilla extract: Vanilla extract adds balance – I recommend you don’t skip it. Make sure to use extract, not vanilla essence.
How to make coffee buttercream (step-by-step)
You can make this coffee frosting in under 15 minutes but you also don’t want to rush the steps too much. It’s important to really whip it up to get it as smooth as possible.
Jump to the recipe for full ingredients and instructions.
- Butter and a part of the sugar: Start by beating the butter and ⅓ of the icing sugar until fully combined – about 1 minute. I use my stand mixer with a whisk attachment but you can also use a paddle attachment. I recommend using a stand mixer if you can to save your arm muscles.
- Add the remaining sugar and whip it for 5 full minutes. Make sure to scrape down the sides and bottom of the bowl a couple of times during this process.
- Add the flavour – coffee and vanilla – and beat for another 5 minutes. This is so the buttercream frosting gets nice and fluffy and whipped.
All done. Now you’re ready to pipe or spread the coffee buttercream frosting all over your cupcakes or cakes.
You can adjust the consistency of your coffee frosting by adding more sugar to make it thicker or a little milk to make it thinner.
Yield and storage
This coffee buttercream recipe makes enough to pipe onto 12 cupcakes or an 8 inch, 2 layer cake. A loaf cake would use half this recipe.
Your buttercream can be stored in the refrigerator for up to 4 days before using. Let it come to room temperature before giving it another whip, then use as needed.
You can also freeze this buttercream in an airtight container in the freezer for up to 3 months. Let it thaw in the fridge overnight before re-whipping for a few minutes, then use as needed.
Did you try this coffee buttercream frosting recipe?
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Coffee Buttercream
Ingredients
- 2 tablespoons instant coffee granules (notes 1)
- 390 g icing sugar (3 cups / 14oz)
- 226 g butter (1 cup / 2 sticks / 8oz)
- 1 teaspoon vanilla extract
For best results, always weigh ingredients where a weight is provided
Equipment
Instructions
- In a small bowl or jug, mix the coffee granules with hot water to completely dissolve, then set aside to cool. If it’s not fully dissolving, just heat in the microwave for 10 seconds and give it another stir.
- In the bowl of a stand mixer with whisk attachment, beat together 1 cup of the icing sugar and all the butter, on low until combined. Beat for 1 minute.
- Scrape down the sides of the bowl with a spatula. Add the remaining sugar and beat for 5 full minutes until creamy, light and fluffy. Scrape the sides and bottom of bowl regularly.
- Add the prepared coffee mixture and vanilla and whip for another 4 minutes.
- Spread over cakes at will.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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