This espresso buttercream frosting is creamy and decadent and so easy to make. It’s perfect for spreading onto cakes or piping onto cupcakes.
This espresso buttercream frosting is a dream come true for everyone who loves coffee. It’s creamy and decadent and tastes like the most delicious creamy coffee! What could be better?
It makes the perfect frosting for a coffee cake or coffee cupcakes or mix and match and use this frosting on top of some delicious chocolate cupcakes or chocolate cake.
For more fabulous buttercream frostings also check out our vanilla buttercream frosting and our chocolate buttercream frosting.
Ingredients You’ll Need:
Ingredient Notes
- Butter – we used lightly salted butter. You can also use unsalted butter but you may want to add in ⅛ teaspoon of salt (or to taste). The butter should ideally be softened first but it’s also fine if you’re short on time and don’t soften it first, since we beat the butter for a few minutes first anyway.
- Instant espresso powder – is where we get all our coffee flavor in this frosting.
How To Make Espresso Buttercream Frosting
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add the butter to the bowl of your stand mixer. Start at slow speed and gradually increase speed. Let it whip for 3 minutes until your butter is smooth and slightly pale in color.
- Add powdered sugar, instant espresso powder, vanilla extract and milk and beat for around 5-6 minutes until very fluffy and smooth.
- Spread onto cakes or pipe onto cupcakes.
Cakes and Cupcakes:
This frosting makes enough to pipe frosting generously onto 12 cupcakes. It can also be enough for 18-24 cupcakes if a little less frosting is piped onto each cupcake.
It is enough to frost the top, middle and sides of a two layer 9-inch cake or a two layer 8-inch cake (and even a three layer 8-inch cake).
Storing and Freezing
Keep your frosting stored in the fridge where it will stay good for up to a week. It does get very firm in the fridge so let it come to room temperature on the counter before spreading or piping. You can also give it a quick whisk in your stand mixer to get it to the perfect texture again before spreading or piping.
It’s also freezer friendly for up to 3 months. Let it thaw overnight in the fridge and then come to room temperature on the countertop. Give it a quick whisk in your stand mixer to bring it to perfect consistency before piping or spreading.
More Frosting Recipes
- White Chocolate Cream Cheese Frosting
- The Best Cream Cheese Frosting
- Vanilla Buttercream Frosting
- Chocolate Buttercream Frosting
- Biscoff Buttercream Frosting
Did you make this recipe? Be sure to leave a comment and rating below.
Espresso Buttercream Frosting
Ingredients
- 1 cup Butter Lightly Salted, Softened
- 4 cups Powdered Sugar
- 1 Tbsp Instant Espresso Powder
- 1 tsp Vanilla Extract
- 4 Tbsp Milk
Instructions
- Add the butter to the bowl of your stand mixer. Start at slow speed and gradually increase speed. Let it whip for 3 minutes until your butter is smooth and slightly pale in color.
- Add powdered sugar, instant espresso powder, vanilla extract and milk and beat for around 5-6 minutes until very fluffy and smooth.
- Spread onto cakes or pipe onto cupcakes.
Notes
- Butter: We used lightly salted butter. If you’re using unsalted butter then add in a small amount of salt (around ⅛ teaspoon or to taste).
- Keep the frosting at room temperature before piping onto cupcakes or spreading onto cakes. If the weather is hot and it gets too soft then let it sit in the fridge for 10-15 minutes to firm up slightly.
- For cakes: This makes enough to frost a two layer 8-inch or 9-inch cake.
- For cupcakes: This makes enough to generously pipe frosting onto 12 cupcakes or enough for 18-24 cupcakes if a little less frosting is piped onto each cupcake.
- Storing and Freezing: This frosting will keep in the fridge for up to a week. It is also freezer friendly.
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