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+ servings
Espresso buttercream in a mason jar next to 3 unfrosted cupcakes
5 stars (2 ratings)

Espresso Buttercream Recipe

This espresso buttercream frosting recipe is super fluffy and can be easily made with only 5 simple ingredients. It's delicious on anything chocolate!

Ingredients

  • 1 cup unsalted butter, room temperature
  • 3 cups confectioners sugar
  • 2 tsp water, warm
  • 1 tsp instant espresso
  • 1 tsp milk, or cream

Instructions
 

  • In the bowl of a hand or stand mixer fitted with the paddle attachment, combine the 1 cup softened butter and 3 cups confectioners sugar. Starting on low and moving up to medium speed, mix until smooth and creamy.
  • Turn the mixer off. Mix the 2 tsp water and 1 tsp instant espresso in in a small bowl. Add it to the bowl along with the 1 tsp milk. Mix on low moving up to high speed again and continue mixing until the frosting is smooth and fluffy, about 1 minute.
  • Frost your cake or cupcakes!

Notes

This recipe makes enough to frost 12 cupcakes or fill and frost 1 9 inch cake with 2 layers. 
It can be easily doubled!
Try it on these Espresso Cupcakes!
Serving: 1g, Calories: 253kcal, Carbohydrates: 30g, Protein: 1g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 3mg, Potassium: 9mg, Sugar: 29g, Vitamin A: 473IU, Calcium: 5mg, Iron: 1mg
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