Coffee Frosting
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Whip up a batch of this pillowy soft coffee frosting to spread on your favorite desserts. I love this coffee buttercream frosting paired with a chocolate cake or a batch of cupcakes. The coffee flavor is so rich and pairs great with the salted butter and powdered sugar. It’s like a sweet cup of coffee!
This coffee frosting uses instant coffee for a nice rich coffee flavor that offers a smooth and creamy texture.
Coffee Frosting Ingredients
It takes just a few ingredients to make this simple and quick frosting. Here is what you will need.
See the recipe card at the bottom of the post for all ingredients and quantities.
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- Instant Coffee Granules – Use your favorite instant coffee!
- Warm Water
- Butter
- Powdered Sugar
- Milk
Step-by-Step Instructions
Full directions on how to make coffee frosting are in the printable recipe card at the bottom of the post. This is a quick walk-through on how to make.
- Start by dissolving the coffee granules in the warm water as directed.
- Next, in a bowl or with a stand mixer you will beat the butter until it is nice and creamy.
- Slowly mix in the coffee and the powdered sugar. Scrape down the sides as needed.
- Now slowly add in the milk and mix until it reaches the desired texture you would like.
- Then use the coffee frosting how you would like.
Tips and Tricks
How to Store and Freeze Coffee Frosting
You can store the coffee frosting at room temperature for 1-2 days, or in the fridge in an airtight container for up to 7 days.
I prefer the fridge as it really extends the shelf life of the frosting.
You can place the frosting in a freezer-safe container and store it in the freezer for 3 months. Once you’re ready to use it, place it in the fridge overnight to thaw. You will want to rewhip it with an electric mixer to fluff it back up before adding it to any desserts.
Recipe FAQs
If you use brewed coffee you want to make sure that it is a strongly brewed coffee. Otherwise, it won’t have much flavor to the frosting.
Using ground coffee to make frosting is not recommended. It is going to give you a bitter taste and it won’t dissolve the way instant coffee will. If you want to use brewed coffee see the question above on how to use it.
When you got to make a butter based frosting you will find it needs to be real butter. It is your choice to use salted or unsalted butter. Having salted butter will elevate the flavor. But margarine will create an oily texture that you do not want.
Buttercream is meant to crust. It will help kind of set on the cake, cupcakes, cookies, etc. The only way this will not crust very well is if there is too much moisture in the frosting.
Ways to use coffee frosting
- Chocolate Cake or Chocolate Cupcakes
- Banana Bars
- Frost Cookies
- Frosting for a no bake cheesecake
Coffee Frosting
Ingredients
- 3 tablespoons instant coffee granules
- 3 teaspoons warm water
- 1 cup butter room temperature
- 3 cups powdered sugar
- 2 tablespoons milk
Instructions
- In a small dish, add in the instant coffee granules and water. Stir until the coffee is completely dissolved. Set aside.
- In a large mixing bowl, add in the butter. Beat with a hand mixer on medium until creamed.
- Add in the coffee mixture and powdered sugar. Beat on low until the mixture comes together.
- Add 1 tablespoon of milk and beat until combine. If it still feels too thick, add the additional 1 tablespoon of milk. Beat on medium speed for 2 minutes until the frosting is light and fluffy.
- Store in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 7 days.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
