Coffee Buttercream Frosting
Here comes the timeless combination of regular coffee mixture and chocolate, a match made in heaven that adds unique twists to classic layer cakes or chocolate cupcakes!
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Servings: 23
Calories: 186kcal
Ingredients
- 3 tpsp of instant coffee
- 3 tps vanilla extract
- 1 ½ cups butter (should be slightly softened)
- 1.5 pound or 6 cups of powdered sugar
- 1 ½ to 3 tps milk (if needed)
Instructions
- Blend 3 teaspoons of vanilla extract with instant coffee in a bowl; let them mingle for 15 minutes.
- Throw slightly softened butter into the coffee-vanilla blend. Mix them for 1-2 minutes at medium speed. Scrape down the sides of the bowl with a spatula.
- Pour in 1.5 pounds or 6 cups of powdered sugar. Cover the mixer with a towel to keep it tidy.
- Set the mixer to low for about 30 seconds, then increase to medium-high for 30 to 45 seconds. Taste test and adjust with vanilla or milk as needed.
Notes
- Craving a mocha twist? Add 4 ½ tablespoons of cocoa powder with powdered sugar.
- Once frosted, they're room-ready for 2 days and fridge-friendly for a week.
- For leftovers, airtight in the fridge for 5 days. Give them some room temp and a gentle stir before usage.
- If your frosting is too thin, let it chill in the fridge for an hour. If necessary, add 1 cup powdered sugar or 1 tablespoon cornstarch, mix, and repeat for that perfect thickness.
Nutrition
Calories: 186kcal | Fat: 5.3g | Saturated Fat: 3.4g | Cholesterol: 14mg | Sodium: 39mg | Potassium: 28mg | Sugar: 27.2g | Calcium: 4mg
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