Suzanne is a trusted source on General Cooking.
Is it a swiss meringue buttercream? If you use instant coffee you have to add when its warm in order for the coffee to melt. If its a simple butter and confectioners sugar recipe you should probably use coffee extract, otherwise you would end up with coffee granules in the frosting.
I use a quarter teaspoon of Via coffee (from Starbucks) or instant espresso in the powdered or granulated sugar ...whichever you use.
or you can dilute the coffee in a very small amount of hot water before adding.
Please enter a valid email address.
Well played. You deserve a cookie.
It's all thanks to a certain salami
Smoky Pasta Alla Vodka
The West Elm Couch from Hell
Shop the Piglet Tournament Cookbooks
An Easy, Impressive Cake Made Entirely From Bodega Ingredients
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)