This Easy Coffee Buttercream is a simple coffee flavored American buttercream. It can be piped easily and used to decorate cakes, cupcakes, macarons, and more.
My go to buttercream recipe for decorating cakes, cupcakes or filling Nut Free French Macarons is this Easy Vanilla Buttercream.
This Easy Coffee Buttercream is a modification of that recipe to include a coffee flavor. I made this to fill two Starbucks inspired macarons: Nut Free Apple Macchiato Macarons and Nut Free Pumpkin Spice Latte Macarons.
My family absolutely loved this buttercream and has requested I include it in more desserts in the future!
Ingredients
- espresso powder
- heavy cream
- vanilla extract
- butter
- salt
- powdered sugar
Dissolve the Espresso
Add the espresso powder to warmed heavy cream to dissolve. Stir in the vanilla extract. Set aside to cool.
Make the Buttercream
I soften butter for buttercream by cutting it into pieces and spreading them out in a single layer on a plate.
Beat the softened butter in a stand mixer fitted with the whisk attachment.
Add the powdered sugar and salt and beat on medium until the sugar has been incorporated.
Add the dissolved espresso mixture and beat until combined.
Scrape the bowl and then beat on high speed for 4 minutes until the buttercream is light and fluffy.
Uses
This recipe makes enough buttercream to thinly frost 12 cupcakes or a single layer cake. To add a decorative piping to the cupcakes, or for a 2 layer cake, double the recipe.
You can also use the buttercream to fill Nut Free French Macarons. I have used it in Nut Free Apple Macchiato Macarons.
I have also used coffee buttercream in Nut Free Pumpkin Spice Latte Macarons.
Storage
Use immediately or store in an airtight container in the refrigerator for about 1 to 2 weeks. Buttercream can be frozen but should be whipped again after thawing prior to using.
Gluten Free Option
This recipe is naturally gluten free.
📖 Recipe
Easy Coffee Buttercream
Ingredients
- 1½ teaspoons instant espresso powder
- 1 tablespoon heavy cream (warmed)
- ½ teaspoon vanilla extract
- 10 tablespoons butter (softened, see note)
- 5 ounces powdered sugar
- 1 pinch table salt
Instructions
- In a small bowl, dissolve espresso powder in warmed heavy cream. Stir in the vanilla.1½ teaspoons instant espresso powder, 1 tablespoon heavy cream, ½ teaspoon vanilla extract
- In a stand mixer fitted with a whisk attachment, beat the butter on medium-high speed until smooth, about 20 seconds.10 tablespoons butter
- Add the powdered sugar and salt. Beat at medium-low speed until most of the sugar is moistened, about 45 seconds.5 ounces powdered sugar, 1 pinch table salt
- Add the espresso mixture to the mixer bowl and beat at medium speed until incorporated, 10 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl.
- Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice in the process.
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