Espresso Buttercream

October 14, 2013
1 Ratings
  • Makes enough to frost 36 cupcakes
Author Notes

This buttercream is perfect for coffee lovers, and whips up light and airy. —melomel

What You'll Need
  • 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.

See what other Food52ers are saying.

  • melomel
  • gingerroot

2 Reviews

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!