The aroma and flavor of coffee in desserts are addictive. This is the ultimate coffee buttercream frosting with a light and fluffy whipped cream-like consistency. And, the best part is, it needs 4 ingredients and 5 minutes to prepare.
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)
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.
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