Coffee Frosting
This luxuriously smooth coffee frosting combines the bold, aromatic notes of espresso with the sweet, velvety texture of classic American buttercream. It is the perfect finishing touch for chocolate cakes, vanilla cupcakes, or even sandwiched between chewy cookies.
Prep
15m
Cook
—
Serves
12
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1 cup 226 g | Unsalted Butter, softened |
| 4 cups 480 g | Powdered Sugar, sifted |
| 2 tbsp 10 g | Instant Espresso Powder |
| 2 tbsp 30 ml | Heavy Cream |
| 1 tsp 5 ml | Pure Vanilla Extract |
| 1/4 tsp 1.5 g | Fine Sea Salt |
2 Method
Step 1. In a small bowl, whisk together the heavy cream, vanilla extract, and instant espresso powder until the powder is completely dissolved. Set aside.
Step 2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for about 3-5 minutes until it is very pale and fluffy.
Step 3. Turn the mixer to low speed and gradually add the sifted powdered sugar one cup at a time, beating well after each addition.
Step 4. Once all the sugar is incorporated, pour in the espresso mixture and the salt. Increase the speed to medium-high and beat for another 2 minutes until the frosting is light, airy, and perfectly smooth.
Step 5. If the frosting is too thick, add more cream a teaspoon at a time. If it is too thin, add a bit more powdered sugar until your desired consistency is reached.
💡 Chef's Tips
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Always sift your powdered sugar to ensure there are no lumps in your final frosting.
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Use room temperature butter—it should be soft enough to leave an indentation when pressed, but not oily or melting.
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For a mocha version, substitute 1/4 cup of the powdered sugar with unsweetened cocoa powder.
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If you don't have espresso powder, you can use very finely ground instant coffee, but you may need to increase the amount for the same flavor punch.
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