Espresso Buttercream

By melomel
October 14, 2013

Author Notes: This buttercream is perfect for coffee lovers, and whips up light and airy. melomel

Makes: enough to frost 36 cupcakes


  • 2 cups unsalted butter, room temperature
  • 5 cups confectioners sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons instant espresso powder, divided


  1. Beat the butter until light and fluffy.
  2. Combine the vanilla and 1 tbsp instant espresso in a small bowl, stirring to combine.
  3. Add 1 cup of sugar to the butter, beating until combined. Add the vanilla-espresso mixture.
  4. Add remaining 1 tbsp of instant espresso powder, as well as the remaining confectioner’s sugar in 1/2 cup increments to taste.
  5. Whip for several additional minutes after everything is combined.

More Great Recipes:

Reviews (2) Questions (1)


Author Comment
melomel January 2, 2014
Thanks! It's one of my favorite frostings and can go with almost any cake!
gingerroot October 25, 2013
This sounds fabulous Melomel!