Coffee Frosting
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Indulge in the velvety goodness of this homemade coffee frosting! Its creamy texture and perfectly balanced coffee flavor make it a delightful addition to any dessert. Whether you’re topping off cakes, frosting cupcakes, or elevating cookies, this frosting is sure to take your treats to the next level.
Calling all coffee enthusiasts! You’re going to adore this frosting. It strikes the perfect balance, being just sweet enough while capturing the rich essence of your favorite morning brew.
I opted for instant coffee to achieve that intense coffee flavor. It adds a robust taste without compromising the frosting’s texture, ensuring it remains creamy and decadent.
This delightful coffee frosting is incredibly versatile, complementing an array of desserts. Whether it’s slathered on chocolate cake, dolloped on chocolate cupcakes, or swirled over blondies, it elevates any treat to the next level. And even if coffee isn’t your go-to drink, I promise you’ll fall head over heels for this recipe!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: Unsalted sweet cream butter is what I prefer to use for homemade frosting.
- Confectioners’ sugar: Make sure to sift it so there are not lumps of sugar in your frosting.
- Vanilla extract
- Salt
- Instant coffee: Use any brand you prefer. I used Great Value.
- Heavy cream
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Beat the butter until smooth and fluffy.
- Gradually beat in the confectioners’ sugar.
- Beat in the vanilla and salt.
- Mix the instant coffee with heavy cream and beat it into the frosting until light and fluffy.
Tips For Success
- The butter must be properly softened. It should be soft enough to bend but not so soft that it looks oily.
- For this recipe, it’s crucial to use instant coffee granules. Skip the coffee grounds, as they won’t dissolve in the heavy cream, resulting in a grainy frosting.
- For a lighter coffee flavor, feel free to use 1 tablespoon of instant coffee instead of 2.
- Makes enough to frost 24 cupcakes or a double-layer cake. Halve the recipe to make enough for 12 cupcakes or a single-layer cake.
- Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed.
- Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
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- Oreo Frosting
Coffee Frosting
Ingredients
- 1 ½ cups (340 g) unsalted butter, at room temperature
- 5 ½ cups (660 g) confectioners’ sugar, sifted
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons instant coffee
- 6 tablespoons heavy cream, divided
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
- Add half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes. Add the vanilla and salt.
- Turn the mixer on low speed. Combine the instant coffee with 3 tablespoons of heavy cream in a small bowl, then slowly add it to the butter mixture. Turn the mixer up to medium-high and beat until the coffee cream is well incorporated, about 3-5 minutes. (After 2 minutes, stop and scrape down the sides and bottom of the bowl, then continue mixing.)
- Check the consistency of the frosting and add more heavy cream, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape.
Notes
- The butter must be properly softened. It should be soft enough to bend but not so soft that it looks oily.
- For this recipe, it’s crucial to use instant coffee granules. Skip the coffee grounds, as they won’t dissolve in the heavy cream, resulting in a grainy frosting.
- For a lighter coffee flavor, feel free to use 1 tablespoon of instant coffee instead of 2.
- Makes enough to frost 24 cupcakes or a double-layer cake. Halve the recipe to make enough for 12 cupcakes or a single-layer cake.
Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed. - Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.