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.
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.
- 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.
- Make sure you let your coffee cool completely before adding it to the buttercream (otherwise it’ll melt the butter).
- Add the coffee very gradually and beat each addition in before adding more. This will help ensure that you get a nice smooth buttercream.
- 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.
- 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.
What You’ll Need
Before you start, make sure you have all of the equipment needed.
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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.
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Coffee Buttercream
INGREDIENTS
- 250 g softened butter
- 500 g icing sugar
- ¼ tsp vanilla extract
- 3 tbsp instant coffee granules
- 1½ tbsp boiling water
RECIPE VIDEO
INSTRUCTIONS
- 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!).
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
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.
Dee says
How far in advance can I make this recipe (and keep in the fridge) before assembling a layer cake?
Charlotte Oates says
You should be fine to make it a few days in advance and store it in the fridge. You may find that it’s gone a little stiff after chilling. If it has, firstly make sure you leave time to allow it to come up to room temperature before you use it. If it’s still a little stiff then beat in a little more milk until it is your desired consistency.
If you want to make it further in advance then it can be frozen.
Sophie says
My favorite and go-to coffee buttercream recipe! I’d definitely suggest trying it out 🙂
Eleanore says
It is my first making buttercream. It came out amazing and tasted great. ❤️❤️❤️
Aminah Brown says
Hii! I wanted to make this for a cake my mom wanted, but I don’t have instant coffee or espresso powder. Do you think there is any other way that I could get the coffee flavor?
best wishes,
Aminah
Charlotte Oates says
I really would recommend getting hold of some if you can. I found that using granules was the best was to get a decent coffee flavour into both the cake and buttercream, sadly an espresso/filter coffee isn’t strong enough.
Karen says
Is there a way I can cut the recipe in half?
Charlotte Oates says
Yep, just divide everything by two and make it as per the instructions.
meg says
will this be enough for a 2 layer 8″ round cake?
Charlotte Oates says
Yes
Viana says
How much of this buttercream do you think I would need to cover 2 9inch cakes?
Charlotte Oates says
Is that as a filling and topping, or also around the edges. If around the edges is it a thin coating (where you can still see a bit of sponge in places, or a thicker covering?
Viana says
I was going to use this buttercream to practice my frosting skills, so I would probably be using it in between the cakes as a filling, and a topping.
Elaine says
I used Nescafé instant espresso powdered coffee instead of granules. The flavour is delicious. This is the best buttercream I’ve ever made. Thank you Charlotte.
Louise says
Absolutely delicious, I halved all ingredients and added Camp liquid coffee as that is all I had. I made this to go on my spiced pumpkin cake. Your right I could eat it right off the spoon . Delicious
Lily says
Hi,
The only coffee I have beside grounds is 3 in 1. It’s instant, but there is some creamer and sugar in it (it’s not sweet, though.) Can I use this for the buttercream?
Charlotte Oates says
I’ve not tried it. but I would imagine it should work OK.