This espresso buttercream frosting is a must-try for coffee lovers! This coffee buttercream recipe delivers a rich, bold flavor that pairs perfectly with cupcakes, cakes, and more. It's a simple and delicious way to add a coffee kick to your favorite desserts.
If you're a fan of coffee-flavored desserts, this espresso buttercream frosting is sure to beย your new go-to frosting recipe. The creamy texture and robust espresso flavor make it a perfect topping for all your baked goods.
This frosting is so versatile and amazing on everything from a chocolate layer cake to vanilla cupcakes. Everything goes with coffee!
For more frosting recipes, try this coffee cream cheese frosting, whipped mascarpone frosting, caramel buttercream, chai buttercream, or cream cheese chocolate frosting.
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Why You'll Love This Recipe
- American buttercream-ย This classic frosting has a smooth, creamy texture with the perfect balance of sweetness, making it easy to spread and pipe.
- Made with espresso powder- Brewed coffee or espresso can make frosting runny. This recipe is made with espresso powder so it stays thick and the same strong coffee flavor as real espresso.
- Easy to make- This recipe only has 5 ingredients and is easy to whip up in minutes. It's versatile, complementing so many different dessert flavors.
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- Unsalted butter-ย Butter forms the base of the espresso frosting, giving it structure and a rich, buttery flavor. I recommend unsalted butter to control the salt level in the recipe. If you only have salted butter, just omit the extra salt. Take your butter out of the fridge 1-2 hours in advance to reach room temperature for easy mixing.
- Powdered sugar- Also known as confectioners' sugar, this ultra-fine sugar not only adds sweetness to the icing but thickens it by absorbing excess moisture. You do not need to sift it for this recipe (unless it looks super clumpy in the bag).
- Vanilla extract- For the best flavor, use pure vanilla extract or vanilla bean paste. Both complement the rich espresso flavors.
- Espresso powder- Use instant espresso powder that dissolves completely in liquid to avoid a gritty texture. Unlike ground espresso beans, which don't dissolve and stay gritty, espresso powder is finely ground and specially processed to dissolve instantly. For less caffeine, you can use decaf powder without affecting the flavor.
- Salt- Enhances all the flavors and offsets the sweetness.
Ingredient Substitutions
- Espresso powder substitute-ย If you don't have espresso powder, you can use instant coffee granules. Make sure to grind the granules into a fine powder before using.
Ingredient Additions
- Cocoa powder- Swap 1 tablespoon of espresso powder for cocoa powder to make mocha frosting!
Helpful Equipment and Tools
You need a 5-quart stand mixer with a paddle attachment or a handheld electric mixer and a large mixing bowl. Both options work well!
If you're using a stand mixer and prefer a lighter, whipped texture (especially for frosting cupcakes), swap the paddle attachment for the whisk attachment.
Step by Step Instructions
Step 1: Place the softened butter in the bowl of a stand mixer or use a hand mixer and a large bowl. Beat on medium-high speed for 8 minutes, pausing halfway to scrape down the sides with a rubber spatula.
Step 2: Once the butter is light and fluffy, gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent a big sugar cloud.
Pause occasionally to scrape down the sides and bottom of the bowl for a well-incorporated frosting. For the best texture, mix until the buttercream is light and airy.
Step 3: Add the vanilla, espresso powder, and salt. Then mix on medium speed for about 2 minutes until fully combined.
For cakes, reduce the speed to low and continue mixing for another minute to eliminate any air bubbles, creating a smooth and creamy buttercream.
For cupcakes, increase the speed to medium-high for an airy frosting. You can also switch to the whisk attachment for a whipped texture.
Now you can spread the frosting on cake layers or add it to a piping bag for cupcakes!
Expert Baking Tips
- Use room temperature butter. Soft butter creates a smooth, creamy consistency. Cold butter won't whip properly, and the frosting will be runny if the butter is melty.
- Beat the butter long enough. Make sure to beat the butter for 8 minutes so it's light, fluffy, and easy to spread.
- Adjust consistency as needed. If the buttercream is too thick, add a splash of milk or heavy cream. If it's too soft, chill it for 10-15 minutes before using. If it's still runny, gradually add more powdered sugar.
How to Use
- Add to a piping bag and swirl on top of these coffee cupcakes, tiramisu cupcakes, or caramel chocolate cupcakes.
- Spread between layers of chocolate cake, or make this chocolate espresso cake! It's also delicious on this marble cake or dirty chai cake.
- Slather over a pan of espresso brownies or olive oil brownies.
- Spread between two brownie cookies or chocolate chip sugar cookies for cookie sandwiches!
Storage Instructions
Store any leftover espresso frosting in an airtight container in the fridge, or you can wrap it tightly in plastic wrap. It stays fresh for up to a week.
Before using, let it sit at room temperature for about 30 minutes to soften. It will be too firm straight from the fridge.
Freezing Instructions
Spread the buttercream on a layer of plastic wrap, wrap it up, and place in a freezer bag or sealed container. Freeze for up to 3 months.
Let it thaw overnight in the refrigerator and then on the counter for about 30 minutes before using.
Frequently Asked Questions
Brewed espresso adds too much liquid and can make the frosting too thin. Espresso powder is more concentrated and gives a stronger coffee flavor without altering the texture.
This can happen if the butter is too warm or if too much liquid was added. Try chilling the frosting for 10-15 minutes, then rewhipping it.
Frosting can curdle if the butter is too cold or if the ingredients aren't properly mixed. Overmixing or adding too much liquid can also cause it to separate. To fix curdled frosting, try adding more powdered sugar or gently warming the bowl while mixing until it comes together smoothly.
More Frosting Recipes to Try
๐ Recipe
Espresso Buttercream Frosting (with Espresso Powder)
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Use the buttons below to toggle between grams and cups!
Ingredients
- 345 grams unsalted butter room temperature
- 420 grams powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons espresso powder
- ยฝ teaspoon salt
Instructions
- Place room temperature butter in the bowl of a stand mixer or hand mixer. Beat on medium-high speed for 8 minutes, stopping halfway to scrape down the sides with a rubber spatula.345 grams unsalted butter
- Once the butter is fluffy add the powdered sugar one cup at a time, mixing on low speed. Stop to scrape down the sides and bottom of the bowl as needed.420 grams powdered sugar
- Mix in the vanilla, espresso powder, and salt on medium speed for about 2 minutes until fully combined.1 teaspoon vanilla extract, 2 tablespoons espresso powder, ยฝ teaspoon salt
- For cakes, reduce to low speed and mix for another minute to eliminate any air bubbles, creating a smooth and creamy buttercream. For cupcakes, increase the speed to medium-high for an airy frosting.
- Spread the frosting on cake layers or add it to a piping bag for cupcakes. Enjoy!
Megan Weimer
I'm the creator of this recipe. The frosting is super creamy with a strong coffee flavor I'm obsessed with!