Coffee Buttercream



How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes – especially coffee & walnut cake.

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How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes - especially coffee & walnut cake.

One of my all-time favourite cakes is coffee and walnut. If I spot it in the cake cabinet in a cafe it takes a serious amount of willpower not to sneak it onto my tray. In my opinion, the key to a great coffee and walnut cake is a really good coffee buttercream, so I’ve been busy in the kitchen getting mine just right.

How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes - especially coffee & walnut cake.

To get the coffee flavour into my buttercream I prefer to use instant coffee rather than stuff made in a proper coffee machine. The simple reason for this is that it’s the easiest way to get a really intense flavour into your buttercream. You dissolve it in the minimum amount of water possible to get as much coffee in as you can without making your buttercream too runny.

A few other tips…

  1. Make sure you leave your butter out of the fridge to soften before attempting to make buttercream, otherwise it’ll be tricky to get it really smooth. I usually take mine out a couple of hours before I’m planning on using it.
  2. Make sure you let your coffee cool completely before adding it to the buttercream (otherwise it’ll melt the butter).
  3. Add the coffee very gradually and beat each addition in before adding more. This will help ensure that you get a nice smooth buttercream.
  4. Beat your buttercream on a low-medium speed. It’s tempting to turn the speed up high to get it made quicker but you’ll end up with lots of air bubbles. If you can, try and mix it by hand for a really smooth consistency.
  5. If your buttercream is still a little too thick once you’ve added all your coffee, add a little milk to get it to the right consistency.

How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes - especially coffee & walnut cake.

Coffee Buttercream

Active Time: 5 minutes

Total Time: 5 minutes

Makes enough for 12 buttercream roses or 9 cupcakes topped as you see in these pictures. This is also enough to fill and cover a 2-layer 20cm round cake.

Ingredients

  • 250g softened butter
  • 500g icing sugar
  • ¼tsp vanilla extract
  • 3 tbsp instant coffee granules
  • 1½ tbsp boiling water

Take a look at my cupcake index for a selection of cakes to spread this buttercream on to. It goes particularly well with the coffee, vanilla and caramel cakes drizzled with a little caramel sauce 🙂

Method

  1. Mix the instant coffee granules (3 tbsp) with the boiling water (1½ tbsp) and then set aside to cool.
  2. Cut the butter (250g) into cubes and then beat on a low-medium speed until soft. Gradually add the icing sugar (you add it gradually to stop it flying everywhere) and beat until fully combined.
  3. Add the vanilla extract (¼tsp) and add the coffee a teaspoon at a time, beating in each addition before adding more.
  4. Check the consistency of your buttercream. It should be soft and perfect for piping at this point. If it’s still a little stiff then beat in a little milk.
  5. Decorate your cakes (or just eat if off the spoon because it’s yummy!).

How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes - especially coffee & walnut cake.

Nutritional Information

Calories: 280 kcal (14%), Fat: 14.7g (21%), Saturated Fat: 9.3g (47%), Carbohydrates: 35.9g (14%), Sugar: 35.8g (40%), Fibre: 0g (0%), Protein: 0.3g (1%), Salt: 0.0g (0%)

This is the estimated nutritional information per serving (assumes serves 12). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes - especially coffee & walnut cake.

Free From/Suitable For…

  • Suitable for Vegetarians
  • Gluten-Free
  • Egg-Free
  • Nut-Free
  • Corn-Free
  • Soy-Free

The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes - especially coffee & walnut cake.


I’m sharing this recipe with the following blog challenge… #CookBlogShare with Hijacked by Twins.

10 Comments:

  1. This looks so good – I love coffee, as well as cupcakes, so this seems the perfect combination to me. Your other buttercream recipes also look awesome!

  2. I love coffee cake and this buttercream sounds like the perfect topping! Thank you for sharing with #CookBlogShare x

  3. Now I do love coffee buttercream – especially on walnut cake #cookblogshare

  4. I’m with you Charlotte I do like a coffee cake and walnut cake and a good coffee buttercream is essentail. The key is not to look at the calories and just enjoy.

  5. So where’s a good walnut cake recipe to go with this delicious buttercream?

  6. Coffee flavour is an absolute dream – my favourite cake (besides maybe ginger?) and a hit when combined in buttercream. That being said, I hate the drink – something about the watery consistency with a big punchy flavour just seems off to me! Would love to one day get my buttercream swirls as voluminous as yours!

    • Charlotte Oates

      I quite like coffee as a drink but I much prefer coffee cake and I adore coffee ice cream. The swirls are voluminous as I used a lot of buttercream in them, also I used quite a big nozzle which helps to get them nice and tall.

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