Espresso buttercream frosting is a delicious and versatile frosting that can be used as the perfect way to top cakes, cupcakes, and other desserts. Here’s the scoop on espresso frosting recipe!
This frosting is made with a combination of butter, powdered sugar, and espresso. Which gives it a rich, creamy flavor that pairs perfectly with chocolate and vanilla cakes.
Making espresso buttercream frosting is easy and requires only a few simple ingredients.
The key to making a great espresso American buttercream frosting is to use high-quality espresso powder. Then beat the butter and sugar until light and fluffy.
Once you have made the frosting or coffee buttercream, you can use it to decorate your favorite desserts, or you can store it in an airtight container in the refrigerator for up to a week.
Luckily for you, there’s a simple frosting recipe easy to recreate on the kitchen scale.
Which is guaranteed to get a five star rating by you and your friends and family once you try it on chocolate mocha cupcakes or a layer cake.
When it comes to making a delicious espresso frosting, having the right ingredients is crucial.
Here are the key ingredients you’ll need to make a rich and flavorful espresso frosting:
The star ingredient of any espresso frosting is, of course, espresso powder.
This is what gives the frosting its distinct coffee flavor.
You’ll want to use high-quality espresso powder for the best results.
Instant espresso powder (or instant espresso granules) works well. But if you have access to freshly ground espresso, that’s even better.
You could also use decaf coffee if you don’t have espresso.
Butter is the base of any buttercream frosting, and espresso frosting is no exception.
You’ll want to use unsalted butter to give you more control over the saltiness of the frosting.
Make sure the butter is softened to room temperature before you start mixing it with the other ingredients. This will ensure a better way to blend the butter with the rest of the ingredients.
Powdered sugar, also known as confectioner’s sugar, is used to sweeten the frosting and give it a smooth texture.
You’ll need quite a bit of powdered sugar to make a thick and creamy frosting. So make sure you have plenty on hand.
Vanilla extract is used to enhance the flavor of the espresso and give the frosting a subtle sweetness.
You’ll only need a small amount of vanilla extract, but it’s an important ingredient that shouldn’t be skipped.
With these four key ingredients, you’ll be well on your way to making a delicious espresso frosting that’s perfect for cakes, cupcakes, and more.
Get ready to add this espresso buttercream to your recipe card, as this is sure to become one of your favorite frostings that will substitute any chocolate frosting you’ve ever made.
Making espresso frosting is easy and requires only a few ingredients.
Here is the easiest way to make a perfect espresso frosting:
Dissolve a few teaspoons espresso powder in the vanilla extract in a bowl or cup and set it aside for that hint of coffee.
This will ensure that the espresso flavor is evenly distributed throughout the frosting. Another option is to use a shot of espresso or brewed coffee instead of espresso powder.
You can also add unsweetened cocoa powder for a delicious chocolate flavor to go along with your coffee desserts.
In the large bowl of an electric stand mixer, add the softened butter (or vegetable oil) and beat it with a whisk attachment of a stand mixer on high mixer speed (or at medium speed) for five minutes.
This will make the butter light and fluffy, which is essential for a smooth and creamy frosting. You could also use a hand mixer if you don’t have an electric one.
Reduce the speed to low speed and slowly add the powdered sugar, ½ cup increments at a time. In weight measurements, this is 119 grams.
You could also use brown sugar for your coffee frosting instead. Let each addition completely combine before adding more.
This will prevent lumps from forming in the frosting. Use the paddle attachment of a rubber spatula to check for lumps and that you have the right consistency of the espresso mixture in the mixing bowl.
Add the espresso and vanilla mixture to the butter mixture and mix for another minute at medium-high speed until light and fluffy. Don’t overmix, or the frosting will become too runny.
If the frosting is too thick, add a tablespoon of heavy cream or mascarpone cheese to the bowl of an electric mixer to thin the mixture out.
If it’s too thin, add more powdered sugar until you reach the desired consistency.
Use the frosting immediately or store it in an airtight container or separate bowl in the refrigerator or on a cooling rack for up to one week.
By following these simple instructions, you can make a delicious espresso frosting or mocha frosting that will elevate any dessert.
The best part is that whether you’re making chocolate cupcakes (or espresso cupcakes), a chocolate cake, or cookies, this frosting is sure to impress.
Additionally, coffee lovers will enjoy having this delicious dessert, with a strong coffee flavor, along with their favorite cup of coffee.
If you’re making this great recipe to frost cupcakes or muffins, make sure to have the cup cupcake pan, cupcake liners, or muffin cups ready.
This espresso buttercream also makes a great addition for any cake recipe.
Just make sure to wait until the cake cools by placing it on a wire rack before you use a pastry bag or spatula to spread the frosting all over it.
An espresso cream cheese frosting can be made by adding cream cheese to the espresso mixture in a small saucepan.
Or you could use sour cream instead for another creamy variation of this delicious recipe.
All of the necessary ingredients to make the original recipe and its alternatives could be found at your local grocery store.
Tips and Tricks
Making the perfect espresso frosting can be a bit tricky, but with these tips and tricks, you’ll be able to create a delicious and flavorful frosting that will impress your guests.
Use Real Espresso
When making espresso frosting, it’s important to use real espresso for the best flavor.
Instant espresso powder can be used as a substitute, but it won’t give you the same rich, complex taste that real espresso will.
You can make espresso using an espresso machine, stovetop espresso maker, or even a French press.
Use High-Quality Ingredients
The quality of your ingredients will greatly affect the taste and texture of your frosting.
Use high-quality butter, powdered sugar, and vanilla extract for the best results.
It’s also important to use unsalted butter, as salted melted butter can alter the flavor of your frosting.
Additionally, you could sprinkle some kosher salt for flavor after your frosting is made.
Some cake flour can be incorporated into the mixture to create a more fluffier espresso buttercream.
Add Espresso Gradually
When adding espresso (as a powder or mixed in hot water) to your frosting, it’s important to do so gradually.
Start with a small amount and taste the frosting before adding more.
This will help you achieve the perfect balance of espresso flavor without overpowering the frosting.
Chill Your Frosting
After making your espresso frosting, it’s a good idea to chill it in the refrigerator for at least 30 minutes before using it.
This will help the frosting firm up and make it easier to spread on your cake or cupcakes.
If you’re making the frosting ahead of time, you can store it in an airtight container. Or in a medium bowl covered by plastic wrap, in the refrigerator for up to one week.
Don’t forget to scrape the sides of the bowl and bottom of the post whenever you’re ready to finish up that frosting so you don’t waste any of that tasty goodness.
Experiment with Flavors
While espresso frosting is delicious on its own, you can also experiment with this recipe developer by adding other flavors that correspond to your daily values to create a unique and tasty frosting.
Try adding cocoa powder for a mocha flavor, or cinnamon for a spicy kick.
You can also try using different types of espresso beans to create different flavor profiles.
Be creative and have fun with your frosting!
So, if you’ve been craving that perfect cupcake for weeks, now’s the time to make one with the help of the most delicious and creamiest espresso frosting that there is.
The espresso frosting recipe is a delightful and flavorful addition to any dessert, infusing a bold coffee kick into every bite.
With the convenience of instant coffee granules, this frosting comes together effortlessly, bringing the essence of espresso to your creations.
The use of a small bowl ensures easy preparation and a smooth consistency that spreads gracefully over cakes, cupcakes, or cookies.
The rich and aromatic flavors of coffee elevate the sweetness of the frosting, creating a delectable balance that coffee enthusiasts will truly appreciate.
Whether used as a finishing touch on a mocha-flavored treat or as a surprise twist on a classic dessert, this espresso frosting recipe adds a burst of indulgence that will leave your guests craving for more.
So, embrace the magic of this luscious frosting. Let its espresso charm take your desserts to new heights of taste and enjoyment.
- Espresso Powder
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Dissolve a few teaspoons espresso powder in the vanilla extract in a bowl or cup and set it aside for that hint of coffee.
- In the large bowl of an electric stand mixer, add the softened butter (or vegetable oil) and beat it with a whisk attachment of a stand mixer on high mixer speed (or at medium speed) for five minutes.
- Reduce the speed to low speed and slowly add the powdered sugar, ½ cup increments at a time. In weight measurements, this is 119 grams.
- Add the espresso and vanilla mixture to the butter mixture and mix for another minute at medium-high speed until light and fluffy. Don't overmix, or the frosting will become too runny.
- If the frosting is too thick, add a tablespoon of heavy cream or mascarpone cheese to the bowl of an electric mixer to thin the mixture out.
- Use the frosting immediately or store it in an airtight container or separate bowl in the refrigerator or on a cooling rack for up to one week.
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