Easy Coffee Buttercream Recipe
Introduction
Easy Coffee Buttercream is a deliciously smooth and creamy frosting that brings a rich coffee flavor to your cakes and cupcakes. It’s quick to make and perfect for coffee lovers looking to add a special touch to their baked treats.
Ingredients
- 2 to 4 teaspoons instant coffee or espresso
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Mix the instant coffee with 1 to 2 tablespoons of warm water to create a smooth slurry. Set aside.
- Step 2: Use an electric mixer to beat the softened butter until smooth and creamy.
- Step 3: Add about half of the powdered sugar and mix on low speed until just combined. Then increase the speed and beat until smooth.
- Step 4: Pour in the coffee slurry and continue mixing until fully incorporated and smooth.
- Step 5: Add the remaining powdered sugar and mix again on low speed to combine. Increase the speed to medium and beat until the buttercream is light and fluffy.
- Step 6: Use the buttercream to frost your favorite cakes and cupcakes immediately or store as needed.
Tips & Variations
- Adjust the coffee amount to taste, starting with less and adding more for a stronger flavor.
- For a mocha twist, add a tablespoon of cocoa powder along with the powdered sugar.
- If the frosting is too soft, chill briefly before using to firm it up.
- Use cold butter if you want a stiffer frosting but expect a longer mixing time.
Storage
Store leftover coffee buttercream in an airtight container in the refrigerator for up to one week. Before using, allow it to come to room temperature and re-whip with a mixer to restore its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brewed coffee instead of instant coffee?
It’s best to use instant coffee or espresso powder for this recipe to avoid adding extra liquid, which could affect the frosting’s consistency.
How do I make the buttercream less sweet?
Try reducing the powdered sugar slightly or adding a pinch of salt to balance the sweetness without altering the texture.
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Easy Coffee Buttercream Recipe
- Total Time: 10 minutes
- Yield: Enough to frost one 9-inch cake or 24 cupcakes
Description
A rich and creamy coffee buttercream frosting that combines the bold flavor of instant coffee with smooth, sweet buttercream. Perfect for icing cakes and cupcakes, this easy recipe creates a luscious topping that coffee lovers will adore.
Ingredients
Coffee Slurry
- 2 to 4 teaspoons instant coffee or espresso
- 1–2 tablespoons warm water
Buttercream
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Coffee Slurry: Mix the instant coffee with one to two tablespoons of warm water until fully dissolved to create a smooth slurry. Set aside to cool slightly.
- Beat the Butter: Using an electric mixer, whip the softened butter until it becomes smooth and creamy, ensuring there are no lumps for a perfect texture.
- Add Powdered Sugar in Two Parts: Add about half of the powdered sugar to the butter and mix on low speed until combined to avoid sugar clouds, then increase the mixer speed and beat until the mixture is smooth.
- Incorporate Coffee Slurry: Pour the prepared coffee slurry into the butter and sugar mixture and mix thoroughly until the coffee flavor is fully blended and the frosting is smooth.
- Add Remaining Powdered Sugar: Add the rest of the powdered sugar and mix on low speed until incorporated. Increase the speed to medium and continue mixing until the frosting turns light, fluffy, and smooth.
- Finish with Vanilla: Add the vanilla extract and beat briefly to combine, enhancing the overall flavor of the buttercream.
- Use for Icing: Use immediately to frost your favorite cakes and cupcakes, or refrigerate briefly if needed to firm up before icing.
Notes
- Adjust the amount of coffee to suit your taste preference; more coffee for a stronger flavor.
- Make sure the butter is softened to room temperature for easier mixing and a smoother frosting.
- If the buttercream is too soft, chill it briefly in the refrigerator before using to firm up.
- This buttercream is best used within a day or two, stored covered in the refrigerator.
- Bring refrigerated buttercream to room temperature and re-whip before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Keywords: coffee buttercream, frosting, easy coffee frosting, cake icing, cupcake frosting, instant coffee dessert
