Rich and Creamy Coffee Buttercream

This rich and creamy Coffee Buttercream is smooth, fluffy, and full of bold espresso flavor. Perfect for cakes, cupcakes, cookies, brownies, and more, it’s an easy recipe that brings coffeehouse charm to your favorite desserts. 

My Coffee Buttercream Journey

It all started when I made Gingerbread Latte Cupcakes. The recipe called for coffee buttercream and I thought to myself, “That sounds delicious.” 

I mean, I add espresso powder to all sorts of baked goods, already. Like, my Ultimate Chocolate Cake. And my Double Dark Chocolate Espresso Muffins. I even have some Easy Espresso Cupcakes. 

Chocolate and coffee are a match made in heaven, (even for a tea drinker like me). 

But, coffee and Gingerbread? Never heard of that. 

Only, it works. It really, really works. Which makes me think this coffee-infused frosting would be perfect for all of your fall treats—like, as a filling in my Gingerbread Whoopie Pies. 

Or on my Classic Vanilla Cupcakes. 

Or on top of my Mexican Hot Chocolate Bundt cake (recipe coming soon). 

Really, the possibilities are endless. But regardless of how you use it, you’re going to want to make this simple buttercream, friends! 

So, what are we waiting for? Let’s get right to it. 

Luscious Coffee Buttercream Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a peek at what you’ll need. These are such simple ingredients! If you don’t have espresso powder, instant coffee will do. I suppose, in a pinch, you could even use brewed (dark) coffee in place of the milk or cream, if you had no other options, though I haven’t tried that. 

• 1 cup (two stick) room temperature butter, (salted or unsalted, your choice)
• 4 cups powdered sugar
• 3-4 tablespoon milk or cream
• 2 teaspoons instant espresso powder (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of salt (if you use unsalted butter)

That’s it! Just a few simple ingredients you probably have in your kitchen right now! 

How to Make Coffee Buttercream Frosting

This comes together in minutes and it’s so easy! I do recommend using a mixer. (I use my Kitchen-Aid for all frosting to make sure the butter is light and fluffy.) 

In a small cup, dissolve espresso powder into 1 tablespoon warm milk or cream. It's important to get it fully dissolved.

Beat butter until smooth in a mixing bowl. This is critical to the outcome. Let it whip for at least 2-3 minutes until it changes color and is light and fluffy. 

Gradually add powdered sugar, alternating with the coffee mixture and extra milk/cream if needed. This is a balancing act. The amount of liquid you add completely depends on what you plan to use this frosting for. If you’re stuffing it between cookies (like my Gingerbread Whoopie Pies) you can get away with leaving it a bit loose. But to decorate with this (especially if you’re swirling with a 1M Wilton tip or other similar tip) you will want to make it sturdy enough to stand on its own two feet. Not stiff. Just strong enough to hold its shape. 

Add vanilla and a pinch of salt. (See earlier note. Only add salt if you use unsalted butter.)

Beat until light and fluffy.

It’s time to use your frosting! I used mine twice. . .first on Gingerbread cupcakes. . .

Next, on Pumpkin Spice Cupcakes.

No matter how you use it, you're going to love it. . .and here's why!

Things to Love About Coffee Buttercream

• Rich and flavorful: The espresso powder adds depth without being overpowering. It adds just the right twist to your favorite desserts. 
• Smooth and creamy: Whips up light and fluffy, perfect for spreading or piping. This was actually my favorite part about it. It’s a light, airy buttercream that pipes beautifully! 
• Versatile: Pairs well with chocolate, vanilla, caramel, pumpkin, and more. You’ll find yourself trying it with a variety of different flavors. 
• Cafe-inspired: Brings the cozy coffeehouse vibe right into your kitchen. You can almost picture yourself sitting in your favorite coffee shop eating this! 
• Easy to make: A few simple ingredients give you bakery-quality results. You’re going to feel like a baking pro when you make this one, and your friends and guests will find it to be a novelty, especially the coffee lovers out there.
• Customizable: Adjust the espresso strength for a bold or subtle coffee kick. True coffee lovers are probably going to wan to amp up the favor!

Suggested Uses for Coffee Buttercream

As I mentioned above, there are a variety of ways to use this luscious buttercream. Here are some fun ideas: 

Ultimate Chocolate Cake: This is the best (and most obvious) suggestion: If you haven’t tried and coffee and chocolate together, you are really missing out. Make my ultimate chocolate cake (using espresso powder in the mix) and add a coffee buttercream in place of the chocolate ganache frosting. Or, better yet, turn this frosting into a chocolate frosting with a couple tablespoons of cocoa powder! 

Cupcakes: Top vanilla, mocha, pumpkin spice, or Gingerbread Whoopie Pies. Those great fall flavors you found in my Gingerbread Latte cupcake are the perfect foundation! (I used these in some pumpkin spice cupcakes and folks loved them!)

Cookies: Use as a filling for sandwich cookies (chocolate or shortbread work great).

Brownies: Spread a thick layer over fudgy brownies and drizzle with ganache.

Macarons: Coffee buttercream makes the perfect filling between delicate shells.

Layer Cakes: Pair with chocolate, caramel, or hazelnut cakes.

Tiramisu-Inspired Desserts: Use as a frosting on sponge cake soaked in coffee syrup.

That's it for this recipe, friends! Before you go, why not pin some photos to your favorite Pinterest boards?

About the Author

Janice Thompson, blogger at Out of the Box Baking, is a lifelong tea drinker who never expected to fall in love with Coffee Buttercream. To her surprise, this rich and creamy frosting became one of her all-time favorites — proof that even non-coffee drinkers can enjoy a little espresso magic.