Espresso Buttercream Frosting
This espresso buttercream frosting is creamy and decadent and so easy to make. It's perfect for spreading onto cakes or piping onto cupcakes.
Servings: 12
Calories: 297kcal
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 until your butter is smooth and slightly pale in color.
- Add powdered sugar, instant espresso powder, vanilla extract and milk and beat for a few 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.
Nutrition
Serving: 1Serve | Calories: 297kcal | Carbohydrates: 41g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 27mg | Sugar: 39g | Vitamin A: 481IU | Calcium: 11mg | Iron: 1mg