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Makes
enough to frost 36 cupcakes
Author Notes
This buttercream is perfect for coffee lovers, and whips up light and airy. —melomel
Ingredients
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2 cups
unsalted butter, room temperature
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5 cups
confectioners sugar
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1 tablespoon
vanilla extract
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2 tablespoons
instant espresso powder, divided
Directions
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Beat the butter until light and fluffy.
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Combine the vanilla and 1 tbsp instant espresso in a small bowl, stirring to combine.
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Add 1 cup of sugar to the butter, beating until combined. Add the vanilla-espresso mixture.
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Add remaining 1 tbsp of instant espresso powder, as well as the remaining confectioner’s sugar in 1/2 cup increments to taste.
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Whip for several additional minutes after everything is combined.
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