Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until it becomes light and fluffy, about 2-3 minutes. This ensures a smooth and airy buttercream base.1 cup unsalted butter
- In a small bowl, whisk together the cooled strong brewed coffee and the instant espresso powder (if using) until the espresso powder is completely dissolved. Allow this mixture to cool slightly if it’s still warm.1/2 cup strong brewed coffee, 1 teaspoon instant espresso powder
- Gradually add the coffee mixture to the softened butter in the mixing bowl, beating on low speed until just combined. Be careful not to overmix at this stage.1 cup unsalted butter, 1/2 cup strong brewed coffee, 1 teaspoon instant espresso powder
- Gradually add the sifted powdered sugar, one cup at a time, to the butter-coffee mixture. Beat on low speed after each addition until the sugar is incorporated.4 cups powdered sugar
- Once all the powdered sugar has been added, increase the mixer speed to medium-high and beat for 3-5 minutes, or until the frosting is light, fluffy, and has a smooth, spreadable consistency. Scrape down the sides of the bowl as needed.
- Beat in the vanilla extract and the pinch of salt. Taste the frosting and adjust sweetness or coffee flavor if desired by adding a little more powdered sugar or a splash more cooled coffee.1 teaspoon vanilla extract, Pinch salt
- For an extra light and airy texture, whip the frosting for an additional minute on high speed. Your Coffee Buttercream Frosting is now ready to be used!
Notes
Properly storing your delicious Coffee Buttercream Frosting will ensure it remains fresh and ready to use for subsequent baking adventures. For short-term storage, transfer the frosting to an airtight container and refrigerate it for up to 1 week. The frosting will firm up considerably in the refrigerator.
When you’re ready to use refrigerated frosting, let it sit at room temperature for about 30-60 minutes, or until it reaches a spreadable consistency. You may need to re-whip it with your electric mixer for a minute or two to restore its original fluffy texture. For longer storage, you can freeze the frosting in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before bringing it to room temperature and re-whipping as described above.
