I spent some time searching for an easy coffee buttercream recipe, but the only ones I could find involved either raw egg whites, or was a Swiss meringue buttercream. I just wanted a regular coffee buttercream to frost the next batch of chocolate cupcakes that I would remove from the freezer.
However, I could not find a regular buttercream that was coffee-flavored. It would be easy to create one myself (I presume I would just dissolve instant coffee in milk and add that to the frosting), but I did find one in one of my cookbooks, Chocolate Coffee Caramel: A Cook’s Book of Decadence.
I’m posting it here in case someone else is in need of a simple coffee buttercream.
Not the best photo, but just wanted to give you an idea of what it looks like. The frosting is pipeable, but I just used a knife to spread it on. Thank my daughter for the chocolate jimmies!
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- 2 teaspoons instant coffee
- 1 tablespoon hot water
- 6.5 ounces unsalted butter, softened
- 1 teaspoon vanilla extract
- 10 ounces sifted confectioners' sugar
- Dissolve the coffee in the hot water, then set aside and let come to room temperature before using. Using an electric mixer, mix the butter, coffee mixture and vanilla in a bowl until well combined. Gradually add the icing sugar, beating until smooth.