Coffee Frosting
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.
Servings 24
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.