Description
This creamy, homemade coffee frosting blends rich butter, powdered sugar, and instant coffee for a smooth and flavorful topping perfect for cupcakes, cakes, and cookies. Easy to make and full of bold coffee flavor.
Ingredients
- 1 ½ cups (340 g) unsalted butter, at room temperature
- 5 ½ cups (660 g) confectioners’ sugar, sifted
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons instant coffee
- 6 tablespoons heavy cream, divided
Instructions
- In a stand mixer with the paddle attachment or a handheld electric mixer, beat the butter on medium-high speed until creamy and pale, about 5 minutes.
- Add half of the confectioners’ sugar. Beat on low speed until moistened, then increase to medium-high and beat for 3–5 minutes until well incorporated.
- Add the remaining confectioners’ sugar and repeat the process: mix on low until moistened, then beat on medium-high for 3–5 minutes. Add vanilla extract and salt.
- In a small bowl, dissolve the instant coffee in 3 tablespoons of heavy cream.
- With the mixer on low, slowly pour the coffee mixture into the frosting. Increase to medium-high and beat for 3–5 minutes, scraping down the sides after 2 minutes to ensure everything is combined.
- Check consistency. Add remaining heavy cream, ½ tablespoon at a time, until the frosting is soft and spreadable but holds its shape.
Notes
- Make sure butter is fully softened for the smoothest texture.
- You can adjust coffee strength to taste by increasing or decreasing the instant coffee.
- Frosting can be made ahead and refrigerated for up to 5 days. Bring to room temperature and re-whip before using.
- Prep Time: 15 minutes
- Category: Frosting
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 frosted cupcake
- Calories: 210
- Sugar: 30g
- Sodium: 25mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
