Go Back
+ servings
coffee buttercream on cupcake up close
Print Recipe
5 from 15 votes

Coffee Buttercream Frosting

This easy coffee buttercream frosting uses only 5 ingredients and can be made in less than 15 minutes!  
Prep Time5 minutes
10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 131kcal

Ingredients

  • 1 cup unsalted butter, room temperature see notes for using salted butter
  • 3-4 cups powdered sugar
  • 1 tablespoons instant coffee or espresso powder
  • 1 tablespoon boiling water
  • tsp salt omit if using salted butter
  • 2 tbsp milk or heavy whipping cream up to ¼ cup if desired

Instructions

  • In a small bow, mix boiling water and instant coffee until combined.
  • In a standing mixer or large bowl with a hand held mixer, cream butter for 3-5 minutes until very light and creamy. It should be a pale yellow.
  • Turn off mixer and add powdered sugar. Beat on low until it starts to combine, about 30-60 seconds. Once it starts to combine and get crumbly, turn up the speed to medium/medium high and mix another 3-4 minutes until light and fluffy.
  • Add coffee mixture and salt and mix until combined.
  • Mix in milk or heavy whipping cream, 1 tablespoon at a time, until desired consistency.
  • Use with your desired dessert and enjoy!

Video

Notes

  • If using salted butter, omit extra salt.
  • Make sure your butter is at room temperature. You want it pretty soft so it will incorporate all the sugar.
  • If your powdered sugar is very stiff or hard, you might need to put it through a sifter so there are no lumps in your buttercream. I don’t normally need to do this but it is something to be aware of if your powdered sugar is old and has visible lumps that don’t break up when you press them.
  • You can add less sugar (as little as 1.5 to 2 cups), just know it will be less stable for sitting out or piping.
  • This recipe will last 5-7 days in the fridge or up to two months in the freezer in an airtight container. 
  • This recipe makes about 3 cups frosting which is enough to cover about 18-24 cupcakes (depending on how much frosting you use) or a 9x13 inch cake. 
  • The recipe can be doubled or halved as needed.

 

Nutrition

Serving: 2tbsp | Calories: 131kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 14mg | Potassium: 11mg | Sugar: 15g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg