This coffee buttercream frosting tastes just like your favorite cup of coffee and is the perfect way to step up your frosting game.

This recipe uses my American buttercream recipe as a base and adds a generous amount of instant coffee to give this frosting an incredible flavor.

How to Make Coffee Buttercream

To make sure this coffee frosting turns out as amazing as possible, let’s walk through each step together.

I’ve also included a video tutorial of the process below.

Step 1: Beat the Butter

Beat the unsalted butter on a medium-high speed for 1-2 minutes with a paddle attachment until smooth and lighter in color.

Step 2: Mix in All the Good Stuff

In a small container mix together 3 Tbsp of heavy cream and 3 Tbsp of instant espresso or instant coffee until combined.

Add the espresso mixture, 1 tsp vanilla, and 1/2 tsp of salt into the butter. Mix on a low speed until combined.

Slowly mix in the powdered sugar on a low speed. Scrape the sides and bottom of the bowl as need with a rubber spatula.

Step 3: Make Your Frosting Extra Smooth

Beat on low until the ingredients are fully incorporated and the desired consistency is reached. 

This buttercream will crust if it’s left sitting out, so I recommend covering it with plastic wrap or immediately placing it in a piping bag.

Substitutions & Swaps: Coffee Buttercream

Some swaps and substitutions that can be made in this frosting recipe include:

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for.
• Instant Coffee or Espresso – You can use either 1/4 cup of cooled, strongly brewed coffee or 2 shots of chilled espresso in place of the heavy cream and instant espresso if needed. However, this will give the frosting a slightly looser consistency.
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting. However, I would recommend using less (2 Tbsp) as it has a tendency to thin out the frosting a lot more than cream.

How Much Frosting Does this Recipe Make?

This recipe makes about 6 cups of frosting. If needed, this recipe can be halved, doubled, or tripled.

A double batch will fit and can be made in a 5 qt Kitchen Aid Mixing bowl.

I usually make 1 batch of frosting to stack and frost a seven- or eight-inch layer cake.

If I’m frosting a dozen cupcakes with big swirls, I make a half batch of this frosting recipe.

What Can I Frost with this Coffee Buttercream Frosting?

The sky’s the limit when it comes to using this frosting. Cakes, cupcakes, cookies, macarons, you name it!!

I’ve used it to frost my chocolate layer cakes, chocolate cupcakes, coffee macarons, and even my buttercream cookies!  

Coffee Frosting Troubleshooting

While this recipe is pretty straight forward, sometimes people do run into issues making it.

One of the hardest parts is getting the consistency of your buttercream just right.

There are few different factors that influence the consistency of your frosting.

It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use.

The easiest way to see if your frosting is the right consistency is the spatula test! I check the consistency of every batch of frosting I make using this test.

It confirms that your frosting is stiff enough to hold its shape, but spreadable enough for you to easily frost your cake or pipe onto cupcakes. 

To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. Turn the spatula right side up and look at the frosting on the tip.

The frosting should form a somewhat soft peak that has a little curl on the end. It’s stiff enough to hold up that curl, but soft enough to create that little curl.

That little curl is a great visual cue to know that your frosting is just the right consistency.

Unfortunately, I don’t have a picture of this test with this buttercream, but hopefully the picture above using my vanilla buttercream helps you visualize what we’re looking for.

If the frosting is too stiff and sticks straight up, I suggest adding in more heavy cream (1 Tbsp at a time). If it’s too thin and doesn’t form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time).

You can also chill it in the fridge in 10-minute intervals if you think your butter was too warm.

After each adjustment, be sure to retest the frosting with your spatula before making any additional changes.

Paddle Attachment vs. Whisk Attachment

Now that we’ve covered troubleshooting, the last thing to discuss is our equipment. You can make this frosting with a paddle or whisk attachment and a stand mixer or a hand mixer.

I like to use my paddle attachment when making frosting for a cake, to minimize the amount of air that is incorporated into the frosting. This makes silky smooth frosting, which is easier to smooth onto cakes.

I use my whisk attachment when making frosting for cupcakes, which I like to be light and fluffy! I like to incorporate air into frosting for cupcakes, because I usually pipe massive swirls onto each cupcake.

These are just my personal preferences though, and you can use whatever attachment or mixer you have. They’ll all get the job done!

Tips for Making the Best Coffee Buttercream

• Make sure your butter is at room temperature before making this frosting.
• If your powdered sugar contains cornstarch (most brands in the US do) there’s no need to sift you powdered sugar.
• Use heavy cream or heavy whipping cream rather than normal milk. The higher fat percentage helps give this frosting the perfect consistency.
• If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes. This helps remove any extra air that might have been incorporated during the mixing process.

Does Coffee Buttercream Need to be Refrigerated?

Below are some tips for storing this coffee frosting in case you make it in advance or have leftovers:

• Make this frosting ahead of time or save any leftover frosting! Store it in an airtight container in the fridge for up to a month.
• This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
• A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

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