The aroma and flavor of coffee in desserts are addictive. This is the ultimate coffee buttercream frosting with a light and a fluffy whipped cream-like consistency. And, the best part is, it needs 4 ingredients and 5 minutes to prepare.
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Brand new year, brand new recipes. You are going to love the recipes I have in store for you.
Did you see my layer cake yesterday? Vanilla Cafe Latte Cake, I call that the big brother of my Chai Latte Cake, which is the big sister of my Earl Grey cake. Oh, I love cakes inspired by beverages and these are definitely on my list of top favorites.
If you love coffee, you will eat this by the spoon full. It's light and airy like whipped cream. Well, most of my frosting recipes have whipped cream which results in light and airy frostings. It is important that you use high-fat whipping cream, and yet it is also important that you whip the heck out of the buttercream. Yes, you have to WHIP it!! That's what makes it the light and fluffy buttercream that melts in your mouth.
I will share the recipe for these cafe latte cupcakes soon as well. They were gone in an instant. I had two left for pictures. Yup.. just two, all the rest were gone. So addictive. Light, airy - so delish you can't eat just one.
Ingredients and substitutes
- Butter - I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
- Powdered sugar - Also known as confectioners sugar or icing sugar. When looking for powdered sugar always buy one made from cane sugar, not beet sugar. You will find the buttercream made from cane sugar does not have a grainy consistency.
- Fresh cream - I use 32% fat cream in my frostings. It is very important that you use high-fat whipping cream that will whip and add volume to your buttercream. If you cannot add whipping cream, then I recommend you add only 2 tablespoon of water. And use hot water to dissolve the coffee and cool it before adding to the butter so it won't melt the buttercream.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive which is why I make my own homemade vanilla extract, bean paste or sugar.
Step by step instructions
Makes enough for 12 cupcakes - generously frost a 2 x 6-inch layer cake or lightly frost a 2x 8-inch layer cake.
- Add coffee and vanilla extract to the cold cream - mix well. Strain through a sieve and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute.
- Add the prepared coffee cream mixture. Whip a minute then add the powdered sugar one cup at a time.
- Once all the powder sugar has been incorporated. Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
- The cream in the mixture will whip and give you almost stiff peaks.
- Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipe-able. So whip until you have a stable whipped cream kinda light and fluffy frosting. (See video)
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Printable Recipe
The Ultimate Coffee Buttercream Frosting
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Enough for 12 cupcakes - generously frost a 2 x 6-inch layer cake or lightly frost a 2x 8-inch layer cake.
Instructions
- Add coffee and vanilla extract to the cold cream - mix well. Strain through a sieve and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter for a minute.
- Add the prepared coffee cream mixture. Whip a minute then add the powdered sugar one cup at a time.
- Once all the powder sugar has been incorporated. Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
- The cream in the mixture will whip and give you almost stiff peaks.
- Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipe-able. So whip until you have a stable whipped cream kinda light and fluffy frosting. (See video)
Recipe Notes & Tips
Variations
- Mocha Buttercream Frosting - add 2 tablespoon cocoa powder to the powdered sugar.
- Chocolate Mocha Buttercream Frstoing - add 100 grams (3 oz) melted cooled chocolate to the finished buttercream to make a rich mocha flavor
- Espresso buttercream - substitute the coffee for strong instant espresso powder.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
melanie
how much frosting does this make?? need to frost and decorate 2 9 inch cakes. thanks
Veena Azmanov
hey Melanie - This makes enough for 12 cupcakes - generously frost a 2 x 6-inch layer cake or lightly frost a 2x 8-inch layer cake.