Espresso Buttercream

By • October 14, 2013 2 Comments



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

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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.

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