This coffee buttercream is a basic buttercream frosting taken to a whole new level. Loaded with coffee flavour, it’s easy to make, just 4 ingredients and will elevate any cake.
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer or hand mixer
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.
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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).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.