A versatile coffee buttercream frosting to top your favorite cake, cupcakes and other baked goods recipes.
One of my favorite cupcake bakeries in New York City used to give out frosting shots.
It’s funny to think that I was actually a bit confused about that concept back then when I first visited the shop.
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I thought, why would people just take a spoon and eat frosting without any cake? Now it’s a no brainer. Who wouldn’t want to eat frosting shots?
Turns out I just hadn’t tried a frosting as good as theirs. You know those 16 ounce containers of Duncan Hines packaged frosting? That was my idea of frosting.
But then I started making my own frosting. The bakery actually shared their amazing and perfect buttercream frosting recipe. So this is my take, as a coffee lover, on the buttercream frosting – a coffee buttercream frosting.
Coffee Buttercream Frosting Ingredients
- 1 cup butter
- 1 ½ cups confectioners sugar
- 1 tablespoon instant coffee (I used Nescafe Clasico)
- 1 teaspoon vanilla extract
This recipe is enough for a thin layer of buttercream on top of a 9×13 pan. I used half of the recipe for a thick layer of coffee buttercream on top of an 8×5 loaf pan.
Butter
Make sure to use room temperature butter. It will be a lot easier to work with when you mix it with the confectioners sugar.
Instant coffee
I used Nescafe Clasico, which I use for most of my coffee dessert recipes. You can make it really concentrated. If you don’t want to use instant coffee, you can try using a very concentrated espresso, but the coffee flavor will not be as strong as what the small amount of instant coffee can achieve.
I like to work with instant coffee when it’s dissolved versus just adding in the granules to the buttercream.
Instant coffee will dissolve in room temperature water. Try to use as little water as possible to dissolve it. This recipe calls for 1 tablespoon of instant coffee. You can use a little less than 1 tablespoons of room temperature water to dissolve it completely.
Also, if you do not want caffeine in your frosting, you can opt for a decaf instant coffee. There is a decaf version of Nescafe Clasico.
How to Make Coffee Buttercream Frosting
Step 1
Dissolve instant coffee in room temperature water. Use equal parts instant coffee to water.
Step 2
Using an electric mixer, mix softened room temperature butter. Gradually pour the confectioners sugar in as you mix.
Step 3
Turn off the mixer and fold in vanilla and dissolved coffee.
Now you have coffee buttercream frosting, which you can use to top your favorite cakes and cupcake recipes.
I like adding just an ounce of cream cheese and topping it on my pumpkin bread. It even works as a dessert dip!
Coffee Buttercream Frosting Recipe
Coffee Buttercream Frosting
A coffee buttercream frosting to top your favorite cake, cupcakes and other baked goods recipes.
Materials
- 1 cup butter
- 1 ½ cups confectioners sugar
- 1 tablespoon instant coffee (I used Nescafe Clasico)
- 1 teaspoon vanilla extract
Instructions
1. Dissolve instant coffee in room temperature water. Use equal parts instant coffee to water.
2. Using an electric mixer, mix softened room temperature butter. Gradually pour the confectioners sugar in as you mix.
3. Turn off the mixer and fold in vanilla and dissolved coffee.
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