Coffee Buttercream Frosting

By justJENN, April 9, 2010, In frosting

Home » frosting » Coffee Buttercream Frosting

I LOVE the flavor or coffee, and wanted to make frosting that had just enough coffee flavor but still had great texture. This frosting tastes great on any cake or cupcake.

ingredients:
1/2 cup (1 stick) unsalted butter, softened
3 cups confectioners’ sugar
2-1/2 Tablespoons coffee
1 Tablespoon milk (as needed)
1/2 teaspoon vanilla

In the bowl of an electric mixer cream butter, carefully adding the sugar, coffee, and vanilla; mix until light and fluffy. Add a little of the milk at a time to get the right consistency. Turn the mixer up to high and beat well.

About the Author: justJENN

14 Comments on "Coffee Buttercream Frosting"

lindalicious April 9, 2010 at 9:57 am -

what form of coffee did you use (instant, finely ground, brewed, etc.)? thanks!
justJENN April 9, 2010 at 2:35 pm -

@lindalicious
I’ve used both brewed and instant. Either works fine. If I do instant I make it VERY strong, so that the coffee flavor really comes through.
kayla June 27, 2010 at 3:43 pm -

hi! thanks for the recipe but i was wondering if the frosting is supposed to turn out sugary? not the taste, but the texture of it.
justJENN July 1, 2010 at 10:23 am -

@Kayla
No, it’s not – you’re using POWDERED sugar, right?
Alexis August 14, 2010 at 7:30 am -

love the recipe! but mine turned out a little grainy to so i just put some plastic wrap over my bowl letting the plastic touch the icing to avoid getting a gross film ontop and set it in the fridge for about a half hour when it came out i gave it a quick whipp and it was perfect!!! you just need to give the icing sugar a chance to dissolve and get incorperated properly
Jasmine August 29, 2010 at 11:49 am -

Hmm how do i get the buttercream icing not to melt? Do i really have to replace the butter with shortening or? Thanks for the reply
Carrie June 8, 2011 at 1:36 pm -

For the coffee, do you mean brewed/liquid coffee, or coffee grounds? I’m guessing you mean liquid, but I wanted to double check. I’m making the frosting to put on chocolate cupcakes.
Mary June 8, 2011 at 4:08 pm -

if you use unsalted butter it makes a difference. I used regular butter and then unsalted and there is somewhat a difference.
Melissa June 8, 2011 at 4:26 pm -

You should try the flavored instant coffee from Starbucks. I bet it would work great in this recipe.
Sam~Miee June 9, 2011 at 6:06 am -

was very interested in knowing where I MIGHT find a cute try like you have the FeatureCupcake on at…..perhaps somewhere here on-line?

I absolutly LOVE it!
vera kalva June 9, 2011 at 8:51 am -

My mom used to make this frosting when we were kid’s. This frosting is very very SWEET! My mom used instant coffee the instant coffee bring’s out more of the coffee flavor, work with it there is no certain way to make it it is all common sense.
justJENN June 11, 2011 at 9:18 am -

@Carrie
Brewed coffee, so you’re measuring a liquid.
shoger June 19, 2011 at 3:13 pm -

nice
ogresheart July 21, 2011 at 6:35 pm -

I -LOVE- that little plate. I’m hoping this frosting will work to replicate the Chocolate Mocha cake from a local restaurant. I have everything but the coffee frosting!