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Coffee Buttercream Recipe
Find more recipes at marcellinaincucina.com
This coffee buttercream is silky smooth with a bold coffee flavor. It's simple to make and versatile to use.
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Servings:
12
servings
Author:
Marcellina
Equipment
1 stand mixer
or electric hand held mixer
1 paddle attachment for stand mixer
or beaters for hand held mixer
Ingredients
1
cup
unsalted butter
((
2 sticks/227 grams
) at room temperature)
2 ½
cups
powdered sugar
(300
grams)
2
teaspoons
instant espresso powder
2
teaspoons
hot water
Instructions
In a small bowl, dissolve the espresso powder in hot water. Set aside to cool.
Use the padde attachment of a stand mixer to beat the butter until creamy and light. This could take 4-5 minutes.
In the meantime, sieve the powdered sugar if necessary.
Turn the mixer speed to low and add the powder sugar to the butter a few spoonfuls at a time. Stop to scrape the sides of the bowl as needed.
When the powdered sugar has been completely combined into the butter increase the speed to medium high and beat for 2 minutes until light and fluffy.
Stop the mixer and add the cooled espresso mixture. Beat on high speed for a minute or so until thoroughly combined.
Notes
Top Tips
Have the butter at cool room temperature.
Sieve the powdered sugar if needed. If you live in a hot, humid climate this would be adviseable.
Use an electric mixer or stand mixer. Beating by hand doesn't achieve the same results.
Add the powdered sugar slowly.
If still gritty after beating add a spoonful or two of milk or cream.
For more tips and FAQ's, read the post above.
Nutrition
Calories:
233
kcal
|
Carbohydrates:
25
g
|
Protein:
0.2
g
|
Fat:
15
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
3
mg
|
Potassium:
11
mg
|
Sugar:
24
g
|
Vitamin A:
473
IU
|
Calcium:
5
mg
|
Iron:
0.03
mg