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Home » Baking & Desserts » Icing » Coffee Buttercream

12 March 2017

Coffee Buttercream

36.2Kshares

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

Skip to the recipe

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.

Coffee Buttercream

How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes – especially coffee & walnut cake. Recipe VIDEO below.
4.58 from 7 votes
Print Rate
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings

INGREDIENTS

Metric - US Cups/Ounces
  • 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

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: 520IU | Calcium: 7mg | Iron: 0.1mg

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.


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.

36.2Kshares

Filed Under: Featured Posts, Icing Tagged With: Egg-Free, Gluten-Free, Nut-Free, Soy-Free, Vegetarian

Reader Interactions

Comments

  1. Nicole says

    13 November 2017 at 2:38 pm

    I 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.

    Reply
    • Charlotte Oates says

      14 November 2017 at 10:30 pm

      Ha ha, I hope you had some left for whatever you made it for 🙂

  2. Sue says

    10 November 2017 at 10:20 pm

    Could 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?

    Reply
    • Charlotte Oates says

      11 November 2017 at 12:04 pm

      They’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 am

      There isn’t a conversation tab on this particular recipe.

    • Charlotte Oates says

      26 March 2018 at 5:50 pm

      It 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 pm

      Thank you!!!

  3. Pamela says

    26 September 2017 at 5:44 pm

    Perfect 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

    Reply
    • Charlotte Oates says

      27 September 2017 at 8:19 pm

      I’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.

  4. Maxine says

    4 July 2017 at 2:49 pm

    This 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!!

    Reply
  5. Sarah Hunt says

    17 March 2017 at 1:22 pm

    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!

    Reply
    • Charlotte Oates says

      19 March 2017 at 2:25 pm

      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.

  6. Gerle says

    16 March 2017 at 10:29 pm

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

    Reply
    • Charlotte Oates says

      17 March 2017 at 4:27 pm

      Coming soon.

  7. jacqui bellefontaine says

    14 March 2017 at 8:44 pm

    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.

    Reply
    • Charlotte Oates says

      15 March 2017 at 2:24 pm

      I only ever glance at them quickly. I’m always tempted just to leave them off cakes completely.

  8. Louise Fairweather says

    13 March 2017 at 12:08 pm

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

    Reply
    • Charlotte Oates says

      15 March 2017 at 2:24 pm

      It’s one of the best isn’t it!

  9. Kirsty Hijacked By Twins says

    12 March 2017 at 9:30 pm

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

    Reply
  10. Ali says

    12 March 2017 at 5:32 pm

    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!

    Reply
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Hi, I'm Charlotte Oates. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks.

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