Coffee Buttercream

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

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A close up of a coffee cupcake topped with a swirl of coffee buttercream on a cooling rack with more cupcakes behind.

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.

Piping a swirl of coffee buttercream onto a coffee cupcake with more plain cupcakes in the background.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.

Six coffee cupcakes topped with coffee buttercream on a wooden board with cake forks at the side.

What You’ll Need

Before you start, make sure you have all of the equipment needed.

NOTE – These are affiliate links which means that if you purchase from Amazon after clicking on one the product links below I may earn a small commission. All of the products linked are ones I use in my kitchen.

  • Weighing Scales
  • Measuring Spoons
  • Knife – to cut the butter
  • A small bowl or cup – to mix the coffee and water in
  • Electric Mixer (or a bowl and hand mixer or wooden spoon)
  • Sieve
  • Piping Bags – if you’re planning on piping the cupcakes
  • Piping Nozzle – To pipe the cupcakes as shown in the pictures and video you’ll need a JEM 1B nozzle.

A close up of a coffee cupcake topped with a swirl of coffee buttercream on a cooling rack with more cupcakes behind.
5 from 3 votes

Coffee Buttercream

How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes – especially coffee & walnut cake. Recipe VIDEO below.
Active Time 5 minutes
Total Time 5 minutes
Servings 12 servings


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


  • Mix the instant coffee granules (3 tbsp) with the boiling water (1½ tbsp) and then set aside to cool.
  • 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.
  • Add the vanilla extract (¼tsp) and add the coffee a teaspoon at a time, beating in each addition before adding more.
  • 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.
  • Decorate your cakes (or just eat if off the spoon because it’s yummy!).


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.

Nutritional Information

Calories: 316kcal | Carbohydrates: 42g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 150mg | Potassium: 49mg | Sugar: 40g | Vitamin A: 10.4% | Calcium: 0.7% | Iron: 0.4%
Any nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

A coffee cupcake topped with coffee buttercream with a cake fork at the side and more cupcakes in the background.

Free From/Suitable For…

  • Suitable for Vegetarians
  • Gluten-Free
  • Egg-Free
  • Nut-Free
  • Soya-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.

Coffee cupcakes topped with coffee buttercream on a cooling rack.

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.


  1. Hi.. should I take a mix of salted and unsalted butter, or only unsalted butter?

  2. Amazing. This is the best coffee buttercream I’ve made. Really glad I found this recipe. Thanks, Charlotte. <3

  3. Is this meant to be 3 tablespoons or teaspoons of coffee? Tbspn does seem a huge amount..?

    • It does seem like a lot but it definitely is tbsp. I like my coffee buttercream to really taste like coffee

  4. Hey, I was wondering if you would be able to use margarine instead of butter.

  5. Fantastic icing! Best coffee flavored icing I’ve ever tasted or made.

  6. This was a fantastic Buttercream! Really Tasty! Had to hold myself back from licking it clean.. 🙂
    I reduced the amount of icing sugar to suit my needs..but this ones a keeper!

    Thanks for sharing!

    • But how do you reduce the icing sugar but not end up with a soupy mix? Do you also reduce the amount of coffee liquid?

      • Charlotte Oates

        You shouldn’t do, but add the coffee mix very slowly and keep a close eye on it. The coffee uses a lot of coffee granules to the amount of water so it’s very thick.

  7. OK I literally ate half the buttercream from the bowl, it tasted that fantastic. I had to make more to put on my cake. I felt a bit light-headed from the sugar rush but it was so worth it! I’ve used your Nutella buttercream before where I did the same thing…Charlotte I think I’m addicted to your buttercreams!

    • Charlotte Oates

      I’m glad to hear it. If there’s ever a flavour you’d like to see that’s not here then let me know.

      • Please give us a strawberry-lemon or lemon buttercream. I’ve had them but they weren’t balanced. I’d like to try yours

        • Charlotte Oates

          I’ve been working on both strawberry and lemon flavours. They’re not quite right yet but I’ll share them on here as soon as they are. Make sure you subscribe to my newsletter so you know as soon as they’re ready.

  8. Can I use regular sugar or grind the sugar instead of icing sugar plz reply

    • Personally I wouldn’t do this as I’m not sure you’d be able to get the sugar fine enough to ensure that the buttercream wouldn’t have a grainy texture (I’ve tried it before with a different buttercream using brown sugar and the texture wasn’t right for me).

  9. I am a professional pastry chef/artist..
    Please Please Please.. Do NOT EVER add water to your buttercream recipe! Never ever!! This is a great recipe in general but, adding water to your buttercream will ruin it!! Butter is an Oil.. A fat.. It will not mix or blend with water! If you need or want a stronger coffee flavor.. Simmer your coffee grounds in with a tiny bit of whole milk or cream as it is a fatty content liquid(strain through a filter if you do not want granules) Then add it slowly in partial additions to your buttercream.

    • Hi Candy, Thanks for your feedback. Have you actually tried this recipe or are you speaking from your own experience? I have made this buttercream many times and it is perfectly smooth (I’ve also had lots of positive feedback from others that have tried it too with the same results as me). The secret is to add the liquid very slowly (as suggested in the recipe), I take the same approach when adding any liquid to my buttercream.

  10. I made this frosting and the flavor was great but it was so soupy! I wish I could thicken it up without using powdered sugar, because that’s just going to make it more sweet. Any ideas what I did wrong? I followed the recipe as far as I noticed….

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