5-Minute Coffee Buttercream Frosting Recipe

This coffee buttercream frosting is fluffy, delicious, and amazingly easy to make at home in just 5 minutes or less. The recipe uses instant coffee, softened butter, powdered sugar and 1/2 tsp of milk- such simple ingredients with spectacular results! Packed with coffee flavor, this icing is perfect to top coffee cupcakes or any chocolate cake for a heavenly combo!

Is it just me or do you love all the coffee flavored things too?

* Cut to me writing this post while I sip my iced coffee *

From coffee cookies to coffee blondies, I cannot stop putting coffee into my desserts. I also cannot stop drinking coffee, whether its my super quick instant iced coffee recipe (theres a life changing hack in there!), my vanilla iced coffee or even caramel iced coffee. Gimme all the coffee things!

This coffee icing is thick, creamy, and has a ton of coffee flavor. The best thing about it (besides for how good it tastes) is that you can make it in just 5 minutes or less just like my chocolate fudge frosting!

It was also the first frosting recipe I made when I was studying in pastry school at Le Cordon Bleu, now I top it on my coffee cupcakes. I know you will love it too!

This recipe uses instant coffee to bring out the flavor. I use it because it melts easily into the frosting without having crunchy granules that might taste weird. You could also make this espresso frosting if you have espresso powder on hand!

Ingredients needed:

• Instant coffee- were using this twice in the recipe. Once in the dissolved form, and then again by throwing some instant coffee ground into the mix! If you don’t have instant you can also use whatever coffee grounds you have.
• Butter– It is essential that you use softened butter. The butter needs to be soft so that it creams well with the powdered sugar. Learn how to soften butter quickly.
• Milk or cream– These are interchangeable in this recipe, you can even use a dairy free milk or even water if you want!

If you don’t have instant coffee you can use brewed coffee. You will need 1 tbsp. You can still use the dry granules as well to throw in the buttercream.

How to make this frosting

• Start by adding butter and sifted powdered sugar to the bowl of a hand or stand mixer fitted with the paddle attachment. To cream butter and sugar well, beat on medium speed for 2 minutes until fluffy and pale yellow in color.
• Add in the dissolved instant coffee and beat again for 1 minute. Scrape down the bowl then add the cream and dry instant coffee grounds and mix again for 30 seconds.

How to store and freeze buttercream frosting

Store- Store the frosting in an airtight container with a piece of plastic wrap lined directly over the frosting. This helps the buttercream from forming a crust.

You can also rip a piece of plastic wrap and dump the frosting on top of it. Wrap it up and store it in the fridge.

Freezing– Yes, you can even freeze it for up to 2 months! Wrap the frosting in plastic wrap and seal well or place in a zip top bag then place in the freezer.

Make Ahead- You can make the buttercream ahead too. Store it in the fridge if it’s a week out, or on the counter top if it’s just a couple of days.

Tips for recipe success

• Sift the confectioners sugar so that the frosting will be smoother and you wont have any clumps. This is not a necessary step but it does help!
• There really is no way to mess up this homemade frosting. If the frosting is too thick, then add 1/2 tbsp milk or cream at a time to loosen it.
• If the frosting is too thin, add a little more confectioners sugar (1/4 cup at a time) until it thickens.

You can adjust the coffee flavor by adding in more or less of the dry instant coffee granules, and remember the flavor will deepen over time!

That’s what I love about DIY frosting recipes, you can really play with the flavors depending on what you like.

You can also leave out the dry granules if you prefer.

Yield

This homemade icing will fill and frost a 2 layer, 8″ cake or 12 cupcakes.

I love when you share my recipes!!