Is it better to use coffee extract or instant coffee for a buttercream recipe?

carriemb
  • Posted by: carriemb
  • December 15, 2011
  • 7540 views
  • 3 Comments

3 Comments

ATG117 December 16, 2011
or you can dilute the coffee in a very small amount of hot water before adding.
 
Micah,Rose December 16, 2011
I use a quarter teaspoon of Via coffee (from Starbucks) or instant espresso in the powdered or granulated sugar ...whichever you use.
 
sdebrango December 15, 2011
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.
 
Recommended by Food52