This Kahlua buttercream frosting is the ultimate dessert accompaniment. Rich, creamy, and perfect with any dessert. From frosting delicious cupcakes, layered cakes, as well as between macaron shells. Make it with or without chocolate, add a dash of espresso. No matter what time of the year, this frosting is always the ultimate treat.
One buttercream recipe with many different flavors
I believe in using tools that help simplify the cake decorating process. By now, you must have seen this recipe - one buttercream recipe with many different buttercream flavors. In that, I shared how you can create many different flavors from just one simple basic recipe. And, it includes all American buttercream, Swiss meringue buttercream or Italian meringue buttercream.
When do I use it? Well, when I have my velvet American buttercream frosting already made and I don't mind that it has meringue powder in it then I just use some flavor ingredient in that recipe and create a new flavor. For example, add ½ cup Kahlua to 4 cups of already prepared buttercream frosting.
Why make from scratch?
Making a flavored buttercream from scratch has the advantage that you can control the amount of liquid, which means you can control the consistency of the buttercream.
So, the next time you want to make a delicious Kahlua buttercream to pipe pretty swirls on a cupcake or cake, make it from scratch using this recipe. This one has the perfect consistency you need to pipe swirls, or borders around a cake.
This is my Chocolate Chiffon Cake with Kahlua Buttercream. If you love a light and airy cake with a rich decadent buttercream cake, then this is it. With or without Kahlua, this cake is a luxury. Kahlua just takes it to a whole new level. It honestly, is impossible to stop at just one slice. You can get the cake recipe here
Step by step instructions
- Melt chocolate in a microwave safe bowl or double boiler - set aside to cool.
- Cream the butter with Kahlua and vanilla
- Gradually add the powdered sugar and continue to cream until light and fluffy.
- Lastly, combine the cooled melted chocolate.
- Pro tip - to prevent the chocolate from seizing add a little buttercream to the chocolate - fold well. Then combine both the mixtures together. This will ensure a smooth buttercream
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Printable Recipe
Best Kahlua 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 to frost 12 cupcakes or an 2 x 8-inch cake
Chocolate Kahlua Buttercream Frosting
- 8 oz (226 g) Unsalted Butter ((2 sticks) room temperature)
- 1 lb (450 g) Powdered sugar ((4 cups) confectioners sugar, icing sugar)
- ½ cup (120 ml) Kahlua (Or Irish Cream)
- 7 oz (200 g) Chocolate - semi-sweet ((dark or white chocolate))
- 2 tsp Vanilla Extract
Vanilla Kahlua Buttercream Frosting
- 8 oz (226 g) Unsalted Butter ((2 sticks) room temperature)
- 1 lb (450 g) Powdered sugar ((4 cups)confectioners sugar, icing sugar)
- ½ cup (120 ml) Kahlua (or Irish Cream)
- 2 tsp ( ) Vanilla Extract
Instructions
Chocolate Kahlua Buttercream Frosting
- Melt chocolate in a microwave safe bowl or double boiler - set aside to cool.
- Cream the butter with Kahlua and vanilla
- Gradually add the powdered sugar and continue to cream until light and fluffy.
- Lastly, combine the cooled melted chocolate.
- Tip - to prevent the chocolate from seizing add a little buttercream to the chocolate - fold well. Then combine both the mixtures together. This will ensure a smooth buttercream
Vanilla Kahlua Buttercream Frosting
- Cream the butter with Kahlua and vanilla
- Gradually add the powdered sugar and continue to cream until light and fluffy.
Recipe Notes & Tips
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
Kelly Nodland
Very easy to make, I added a shot of espresso.