Coffee Buttercream Frosting Recipes

COFFEE BUTTERCREAM FROSTING

Steps:

• Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
• Sift in half of the confectioner's sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
• Add the remaining confectioner's sugar along with the cold coffee, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
• Spread or pipe onto your baked treats - cake, cupcakes, etc.
• Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

COFFEE BUTTER FROSTING

Steps:

• In a small bowl, stir together the confectioners sugar and cocoa powder. In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally. Finally stir in the coffee, and beat until smooth.

COFFEE BUTTERCREAM

Steps:

• In a small bowl, dissolve espresso powder in hot water; set aside. In the heatproof bowl of an electric mixer, combine egg whites, sugar, and salt. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
• Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment and mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
• With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture and continue beating until incorporated.

5-MINUTE COFFEE BUTTERCREAM FROSTING RECIPE

Steps:

• Add the 1 cup softened butter to the bowl of a hand or stand mixer fitted with the paddle attachment. Add the sifted 3 cups of confectioners sugar and beat on low speed working up to medium for 2 minutes.
• Dissolve 1 tsp of the instant coffee granules in 1 tbsp of water. With the mixer on medium speed add the coffee to the bowl. Stop and scrape down the bowl. Add the 1/2 tsp cream and the remaining 1/2 tsp dry instant granules to the frosting and mix on low speed until combined, about 1 minute.
• Spread all over cakes and cupcakes!

COFFEE BUTTERCREAM FROSTING

Steps:

• In a small bow, mix boiling water and instant coffee until combined.
• In a standing mixer or large bowl with a hand held mixer, cream butter for 3-5 minutes until very light and creamy. It should be a pale yellow.
• Turn off mixer and add powdered sugar. Beat on low until it starts to combine, about 30-60 seconds. Once it starts to combine and get crumbly, turn up the speed to medium/medium high and mix another 3-4 minutes until light and fluffy.
• Add coffee mixture and salt and mix until combined.
• Mix in milk or heavy whipping cream, 1 tablespoon at a time, until desired consistency.
• Use with your desired dessert and enjoy!

COFFEE BUTTERCREAM FROSTING RECIPE

Steps:

• Dissolve flavored instant coffee in hot milk; set aside.
• Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating on low speed after each addition until well blended. Add coffee mixture; mix well.
• Let frosting stand, if necessary, until of desired spreading consistency. Use to frost your favorite cake or cupcakes.

COFFEE BUTTERCREAM FROSTING

Steps:

• Beat cream, sugar, hot coffee, egg yolks and coffee powder in small saucepan.
• Heat over low heat, stirring constantly, until mixture thickens and coats back of spoon, about 10 minutes.
• Refrigerate covered until cold, about 30 minutes.
• Cream butter and powdered sugar in small mixer bowl; beat in vanilla.
• Gradually beat in custard; beat until smooth.
• TIP: Remaining frosting can be stored covered in refrigerator up to 3 days.