Easy Coffee Buttercream

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.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings cupcakes worth of frosting (8 if piping a mound)

Calories 135kcal

Author Meghan

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.

Notes

This recipe makes enough buttercream to frost 12 cupcakes or a 1-layer cake; double this recipe for a 2-layer cake or if you would like to frost your cupcakes with more frosting.

Using unsalted butter will allow you to control the overall salt in the recipe. I always use salted butter because I think the extra salt helps balance the sweetness.

5 ounces powdered sugar is equivalent to 1 ¼ cup

Source: Adapted from the America's Test Kitchen Complete TV Show Cookbook

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