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.
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.
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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
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.
I’m sharing this recipe with the following blog challenge… #CookBlogShare with Hijacked by Twins.
Nicole says
13 November 2017 at 2:38 pmI can safely say i ate half this frosting straight from the bowl. I want this frosting to be my husband, not even kidding. Used vegan subs and added a bit of orange zest and everything turned out fantastic.
Charlotte Oates says
14 November 2017 at 10:30 pmHa ha, I hope you had some left for whatever you made it for 🙂
Sue says
10 November 2017 at 10:20 pmCould you please post the grams to cups. I am in the US. Thanks so much. I will use instant espresso powder. Would I use the same amount as you have listed?
Charlotte Oates says
11 November 2017 at 12:04 pmThey’re just underneath the grams recipe ingredients. If you click the bit in green where it says “CLICK HERE FOR US CUPS MEASUREMENTS” the cups should appear. You should be able to substitute espresso powder for coffee granules and keep the same quantities.
Thanks,
Charlottes
Diana says
26 March 2018 at 6:33 amThere isn’t a conversation tab on this particular recipe.
Charlotte Oates says
26 March 2018 at 5:50 pmIt was there but it seems that it randomly disappeared. I’ve fixed it now so you should find the conversion tab at the bottom of the ingredients list.
Sorry about that, I hope you enjoy the buttercream.
Diana says
26 March 2018 at 6:11 pmThank you!!!
Pamela says
26 September 2017 at 5:44 pmPerfect taste not strong/bitter… the cakes are perfect. Made these for charity cake sale and sold out very quickly… I doubled the cake recipe and managed 34 cakes… the buttercream mix was more than enough for all these and I didn’t double that… still got half mixture left….
Love love love
Charlotte Oates says
27 September 2017 at 8:19 pmI’m glad you enjoyed them (and raised some money too 🙂 ). I’m very generous with the buttercream on my cakes but it can easily be stretched a lot further.
Maxine says
4 July 2017 at 2:49 pmThis has to be the best coffee buttercream recipe I’ve ever done! Thank you for posting the recipe!! Oh and living with metric since starting maths at primary school, I appreciate the metric measures!!
Sarah Hunt says
17 March 2017 at 1:22 pmCoffee 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 says
19 March 2017 at 2:25 pmI 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.
Gerle says
16 March 2017 at 10:29 pmSo where’s a good walnut cake recipe to go with this delicious buttercream?
Charlotte Oates says
17 March 2017 at 4:27 pmComing soon.
jacqui bellefontaine says
14 March 2017 at 8:44 pmI’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.
Charlotte Oates says
15 March 2017 at 2:24 pmI only ever glance at them quickly. I’m always tempted just to leave them off cakes completely.
Louise Fairweather says
13 March 2017 at 12:08 pmNow I do love coffee buttercream – especially on walnut cake #cookblogshare
Charlotte Oates says
15 March 2017 at 2:24 pmIt’s one of the best isn’t it!
Kirsty Hijacked By Twins says
12 March 2017 at 9:30 pmI love coffee cake and this buttercream sounds like the perfect topping! Thank you for sharing with #CookBlogShare x
Ali says
12 March 2017 at 5:32 pmThis 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!