Description
If you love the rich taste of coffee paired with sweet frosting, this Coffee Frosting recipe is the perfect addition to your baking repertoire. Made with just four simple ingredients, including instant coffee granules, this buttercream frosting delivers a smooth and flavorful coffee punch. It’s especially delicious on chocolate cakes but works wonderfully with many desserts. Ready in just 7 minutes, it’s quick to whip up whenever you want a coffee-flavored treat.
Ingredients
- 1 cup (226g) unsalted butter, room temperature (2 sticks)
- ½ cup (118ml) vegetable shortening (can substitute with butter)
- 2 teaspoons instant coffee granules dissolved in 2 tablespoons milk
- Additional 1–2 teaspoons instant coffee granules
- 2–4 cups (227-454g) powdered sugar
Instructions
- In a mixing bowl, combine 1 cup (226g) unsalted butter and ½ cup (118ml) vegetable shortening.
- Beat with an electric mixer until fluffy, about 1 minute.
- Add 2 teaspoons instant coffee granules dissolved in 2 tablespoons milk. Mix to combine.
- Gradually add additional instant coffee granules, about 1 teaspoon at a time, until you reach your desired coffee flavor.
- Begin adding powdered sugar, about 1 cup at a time. Stir by hand first, then mix with the electric mixer.
- Continue adding powdered sugar until the frosting reaches your preferred sweetness and texture.
- Mix well until frosting is smooth and pipe-able.
Notes
- Use this coffee frosting to top chocolate cakes, vanilla cupcakes, brownies, or even donuts for a rich coffee twist.
- For an extra touch, sprinkle crushed chocolate-covered espresso beans on top after frosting.
- Store unused frosting in an airtight container in the refrigerator for up to 1 week.
- When ready to use again, let it sit at room temperature for about 30 minutes, then re-whip to restore its smooth texture.
- You can also freeze the frosting for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature and re-whip before using.