Every good cake needs an equally good buttercream frosting to become delicious. Rich, creamy, and super coffee-forward, this recipe will quickly become your new favorite cake frosting.
Table of Contents
- Coffee Buttercream Frosting
- How To Make Your Own Powdered Sugar
- Why You Want Your Butter To Be Room Temperature
- How To Adjust The Consistency Of Your Frosting
- How To Use Your Coffee Buttercream Frosting
- Pin this recipe to your FROSTINGS RECIPE Board and Remember to FOLLOW ME ON PINTEREST!
- Coffee Buttercream Frosting Recipe
Coffee Buttercream Frosting
A great Buttercream should be equal parts sweet and creamy, and make every mouthful of cake feel rich and luscious.
While you can always use the more reliably dependable regular Buttercream, which tastes of vanilla and sweetness, there is nothing stopping you from being a bit extra and making a more flavored Buttercream!
This recipe will make a sweet and delicious buttercream, reinforced with chocolate and cocoa, so much so that it will make anything you put this frosting on smell like a freshly brewed espresso.
How To Make Your Own Powdered Sugar
Unless you bake on a regular basis, powdered sugar (confectioners sugar) is probably not one of those things that you keep on hand. What a lot of people don’t realize is that you can very easily make your own powdered sugar from the regular granulated sugar that you have in your kitchen.
All that you need is a blending appliance, like a type of blender that you use to make things like smoothies. Simply add your regular granulated sugar and blend until you reach a fine, powdery texture. It really is that easy!
One important thing to note is that 1 cup of granulated sugar is not the same as 1 cup of powdered sugar. This is because powdered sugar is much more compact and so you can fit a lot more into a cup. The conversion is roughly 1 cup of powdered sugar equals 1 3/4 cups of granulated sugar.
For your coffee buttercream frosting, which calls for 4 cups of powdered sugar, it is best to blend 8 cups of regular sugar. Once the sugar is ground to a powder-like texture you can then use a cup measure to more accurately measure out your 4 cups of powdered sugar.
It is much better to find that you have made too much-powdered sugar than not enough and have to get the blender out again. You can always store leftovers in an airtight container for the next time that a recipe requires it.
The only difference between homemade powdered sugar and the stuff that you buy in a store is that the latter sometimes contains starch as an added ingredient.
In some recipes, the lack of starch can be problematic, but in the case of your coffee buttercream frosting, there should be no noticeable difference.
Why You Want Your Butter To Be Room Temperature
A lot of recipes call for you to bring your butter up to room temperature, or at the very least take it out of the fridge in advance of making the recipe.
While this can be a bit annoying to be forced to start your buttercream recipe before you actually need to, it is actually a vital step.
If you didn’t take your butter out of the fridge early enough, your sugar won’t mix properly into the butter, because it will still be rock hard.
Plus, if you use a standard mixer, your butter will just fly around all over the place, probably ending up on your counters, rather than mixing together properly.
It is thus much better to instead let your butter come close to room temperature before starting.
If you really don’t want to wait, you can also warm your butter in a microwave, heating it in a heat-proof container on the lowest setting possible.
Microwave it for 5 seconds at a time, stirring frequently, until it just barely begins to soften – any more or any hotter, and you might end up with melted butter, something that will pretty much ruin your buttercream!
How To Adjust The Consistency Of Your Frosting
The main thing you are going to want to play around with when it comes to your buttercream frosting is the precise consistency that you end up with.
Some people like their frosting thicker, whereas others prefer it to be thinner and easier to spread.
To adjust its thickness to your liking, add in the coffee cream about one tablespoon at a time for a lighter, thinner consistency.
More coffee cream means a thinner frosting, as well as a stronger coffee flavor, whereas fewer results in something with a more chunky consistency.
Choose whichever one you would prefer and make it how you like it!
How To Use Your Coffee Buttercream Frosting
While it might be tempting to eat your coffee buttercream frosting with a spoon there are many excellent ways to use this delicious frosting when baking that won’t leave you feeling guilty after.
A cupcake is just as much about the frosting as it is about the actual cake itself and so it would be wrong to not test out your coffee buttercream frosting on a few homemade cupcakes. Plus cupcakes also get you one of the best ratios of frosting to cake!
You can pair your coffee buttercream with almost any cupcake base; it entirely depends on your taste. If you want to focus on the frosting then opt for vanilla, or a relatively plain cupcake will tend to work best.
Alternatively, you could pair your frosting with a chocolate cupcake for a decedent flavor combination. Other flavors such as banana or strawberry will also work great!
- Chocolate Cake
While most chocolate cakes tend to be pretty sweet already, the slight tartness inherent in any kind of coffee flavoring like this recipe makes for a great contrast with the sweet chocolate flavors of your cake.
- Bowl of Strawberries (Or other berries)
There are no rules that say you have to pair frosting with cake, so why not instead serve a spoonful of frosting alongside a bowl of strawberries?
Just dipping in the strawberries into a bowl of a slightly thinner frosting makes for a super sweet and delicious summer snack!
Looking for more delicious Frosting and Icing recipes? Try these out:
Pin this recipe to your FROSTINGS RECIPE Board and Remember to FOLLOW ME ON PINTEREST!
Coffee Buttercream Frosting
- Prep Time
- 10 minutes
- Karlynn Johnston
- 1 Cup salted butter
- 4 Tablespoons Instant coffee
- 2 Tablespoons sifted cocoa
- 4 Cups Powdered Sugar
- 3-6 Tablespoons coffee cream (more makes a creamier frosting)
- Let the butter sit out of the fridge for about 5-10 minutes, just so it isn't very cold. Beat the butter until it is smooth and soft.
- Crush the coffee granules between two spoons so it is a powder and not lumpy. Add the coffee, cocoa and powdered sugar and beat until it is very light.
- Add in the cream one tablespoon at a time if you want the icing to be a bit more light. Add until your desired consistency is reached.
- Frost cupcakes, cakes or even make a layered cake with this icing.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.