How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes – especially coffee & walnut cake. Recipe VIDEO below.
Prep 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
- 1½ 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!).
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%