Recipes

I’m obsessed with my new honey buttercream recipe. It whips up in 5-10 minutes and has a unique honey flavor!

This frosting is perfect for lemon cupcakes or a tea party theme! 

While it’s very sweet, they honey flavor is more complex and interesting than your classic American buttercream. It’s also not quite as sweet as American Buttercream. 

If you want a super simple frosting with honey, you NEED to try my honey buttercream. Grab your favorite honey (local? Raw? A little bear?) and let’s get started!

Ingredients

The first step to making this super simple and delicious honey butter frosting is to get your ingredients ready!

Here’s what you’ll need:

• Honey: Of course you can’t have honey buttercream without honey! Honey adds sweetness and the signature flavor. 
• Butter: Butter is what gives buttercream the texture, and helps cut through the sweetness.
• Powdered sugar: Gives structure and sweetness to the frosting.
• Vanilla: Technically optional: this adds extra vanilla flavor.
• Salt: Technically optional, but a tiny pinch of salt will help round out the flavors and prevent it from tasting too sweet. 

This recipe really only needs 3 ingredients, but the vanilla and salt will really help your frosting taste its best!

How to Make

You can use this recipe as a honey buttercream filling for cakes or cupcakes, or as a frosting for decorating and piping!

This simple frosting with honey is SUPER easy to make, but there are a few tips for success:

1. Get the temperature right:
   1. Bring all your ingredients to room temperature, especially the butter. Keep in mind, room temperature for butter means between 65 and 75℉. In my home in CA, my butter can easily get too warm if I leave it out for too long before starting.
2. Set up your tools: 
   1. If using a stand mixer, place the bowl in the mixer and attach the whisk attachment. 
   2. If using a hand mixer, attach the beaters to the hand mixer and plug in. Set up your bowl nearby on a clear space on your counter. 
3. Whisk the butter until smooth and creamy. The butter should be very pale in color. This will take about 1-2 minutes. 
4. Whisk in the honey, salt, and vanilla extract until fully combined, about 1 minute on high speed. 
5. Add the powdered sugar and then stir on low for 30 seconds, then beat on high for 1-2 minutes until the frosting is creamy and the ingredients are fully combined. 
6. Once fully mixed, turn the speed to low and mix for 1-2 minutes to smooth out the buttercream. You can switch to a paddle attachment to make this step easier. 

Then you’re ready to enjoy this incredible honey frosting recipe!

The Ultimate Honey Buttercream Recipe

Recipe

Honey Buttercream Frosting

Krista Maxwell

This simple honey buttercream is so easy to make and has an incredible honey flavor. Whips up in 5-10 minutes!

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Calories 131 kcal

Equipment

• 1 stand mixer can also use a hand mixer

Ingredients

  

1x2x3x

• 1 cup butter unsalted
• 1 cup powdered sugar
• 1 cup honey
• 1 teaspoon vanilla extract
• 1/16 teaspoon salt (a very small pinch)

Instructions

 

• Make sure all your ingredients are at room temperature (between 65 and 75℉)
• Place the butter in the bowl of your stand mixer, with the whisk attachment. Beat on high for about 2 minutes, until the butter is very smooth and creamy. The butter should be pale colored.
• Stop the mixer, then add the honey, vanilla extract, and salt. Beat on high for another 30 seconds to 1 minute.
• Add the powdered sugar. Set the mixer to low and mix slowly until the powdered sugar is fully incorporated
• Beat on high for another minute. The frosting should be thick and creamy.
• Stop the mixer. If you have a paddle attachment, switch to that. Then turn the mixer to low and mix slowly for another minute to smooth out the cream.

Nutrition

Calories: 131kcalCarbohydrates: 17gProtein: 0.1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 174mgPotassium: 10mgFiber: 0.03gSugar: 17gVitamin A: 236IUVitamin C: 0.1mgCalcium: 3mgIron: 0.1mg

Keyword 15-minute, buttercream, buttercream frosting, frosting, honey, icing, quick

Tried this recipe?Let us know how it was!

How to Use

This honey buttercream icing, like most buttercreams, is great for piping and frosting cakes and cupcakes!

Using some powdered sugar instead of all honey helps give it enough structure for piping. 

When it comes to flavor, this frosting will go great with fruit flavors like lemon cake. I’d also love to try it with tea-inspired flavors like earl grey or matcha! 

A simple variation you could make is to make cinnamon honey buttercream. Simply add ½ teaspoon along with the vanilla.

Trust me, you NEED this espresso buttercream frosting in your life!

This espresso icing adds espresso powder to a classic Russian buttercream recipe for a rich, silky smooth frosting that’s not too sweet. 

Russian buttercream frosting is not as sweet as an American buttercream because it uses a lot less powdered sugar.

The addition of sweetened condensed milk is what makes this a Russian buttercream, and the sweetened condensed milk perfectly complements the espresso flavor. 

In fact, I secretly think of this frosting as an homage to the café bombón (a layered Cuban espresso drink with sweetened condensed milk). 

If you’re looking for the perfect espresso icing for cupcakes (especially chocolate cupcakes … yum) then grab your ingredients and let’s get mixing!

Ingredients

The first step to making the most delicious espresso frosting of your life is to gather all your ingredients. 

Here’s what you’ll need:

• Instant espresso powder: Be sure to grab instant espresso powder so that it will dissolve properly. Ground coffee beans will not work the same! I know, I don’t love instant coffee either, but it will work for baking, I promise!
• Butter: Of course you can’t have espresso buttercream without butter, right? Make sure it’s at around room temperature before getting started. 
• Powdered sugar: Gives structure and sweetness to the frosting.
• Sweetened condensed milk: Gives Russian buttercream its signature milky flavor. I recommend you grab a big squeeze bag to avoid waste, since this recipe uses a little less than a 14 oz can. Plus you can use any extra in your coffee 😉 
• Vanilla: Technically optional: this adds extra vanilla flavor.
• Salt: A pinch of salt will not make your frosting taste salty. Instead, a tiny pinch of salt will help round out the flavors and prevent it from tasting too sweet. 

This recipe has a few ingredients but it’s not too fussy. You can whip it up in 15-20 minutes, easy!

Note: I recommend instant espresso powder instead of prepared espresso because it will dissolve without impacting the final texture of the buttercream. If we introduced brewed coffee or espresso, the frosting would be much thinner. 

How to Make

You can have the best coffee buttercream on your hands in minutes, but you still need to plan ahead. 

The key to a good buttercream is emulsifying the butter, and to do that, the butter has to be the correct temperature.

Set out the butter an hour or two before starting to make the frosting. You want the butter to be between 65 and 75℉, not too much warmer. 

This frosting was inspired by Sugarologie’s Russian Buttercream frosting, which I tweaked to make it espresso flavored. Check out their website for more details on the science behind this frosting!

Here’s an overview of the steps to make my perfect espresso buttercream icing.

1. Get the temperature right:
   1. Bring all your ingredients to room temperature, especially the butter. Keep in mind, room temperature for butter means between 65 and 75℉. I'm in CA so my butter can get too warm if I leave it out for too long before starting.
2. Set up your tools: 
   1. If using a stand mixer, place the bowl in the mixer and attach the whisk attachment. 
   2. If using a hand mixer, attach the beaters to the hand mixer and plug in. Set up your bowl nearby on a clear space on your counter. 
3. Whisk the butter until smooth and creamy
4. Whisk in the powdered sugar, espresso powder, vanilla, and salt until fully combined, about 1 minute.
5. Beat in the sweetened condensed milk a little bit at a time. Then continue to beat for another minute.
6. Once fully mixed, turn the speed to low and mix for 1-2 minutes to smooth out the buttercream. 

Then you’re ready to enjoy this sweet and milky coffee buttercream frosting. 

How to Use

This frosting, like most buttercreams, is great for piping and frosting cakes and cupcakes!

I’ve used it to make intricately piped designs or some simple cupcake swirls. 

Flavorwise, espresso goes great with anything chocolate! Some chocolate cupcakes with espresso frosting would be a crowd favorite. 

In fact, if you just think about any flavor latte you would see at a coffee shop, that would probably make a decent cupcake to pair with espresso frosting!

Think caramel, pumpkin spice, caramel apple, honey, cinnamon, etc. 

I also think espresso frosting would be really nice with a citrus cake like lemon or orange. I see espresso tonics in my neighborhood coffee shops all the time, where they pair iced espresso with tonic water and some lemon or orange flavor. Try it out!

Recipe

The Best Espresso Buttercream

Krista Maxwell

This espresso buttercream frosting recipe is not too sweet and is the perfect coffee frosting for cupcakes.

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Prep Time 0 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 222 kcal

Ingredients

  

1x2x3x

• 1.5 cups butter unsalted
• ¾ cup powdered sugar
• ¾ cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/16 teaspoon salt
• 4 teaspoons instant espresso powder

Instructions

 

• Make sure all your ingredients are at room temperature (between 65 and 75℉)
• Place the butter in the bowl of your stand mixer, with the whisk attachment. Beat on high for about 2 minutes, until the butter is very smooth and creamy.
• Stop the mixer, then add the powdered sugar, vanilla extract, salt, and instant espresso powder. Set the mixer to low and mix slowly until the powdered sugar and espresso powder are fully incorporated. Then turn to high and beat for another 30 seconds to 1 minute.
• Add the sweetened condensed milk in 2-3 batches. Stopping to beat on high for 30 seconds between every addition.
• After you’ve added all the sweetened condensed milk, beat on high for another minute. The frosting should be thick and creamy.
• Stop the mixer. If you have a paddle attachment, switch to that. Then turn the mixer to low and mix slowly for another minute to smooth out the cream.

Notes

• Make sure to use instant espresso powder so that it will dissolve properly. Regular coffee grounds or brewed coffee will not have the same results.
• Butter should be between 65 and 75 ℉ (around room temp or a little cooler)

Nutrition

Calories: 222kcalCarbohydrates: 14gProtein: 1gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 164mgPotassium: 68mgSugar: 13gVitamin A: 570IUVitamin C: 0.4mgCalcium: 46mgIron: 0.05mg

Keyword 15-minute, buttercream, buttercream frosting, coffee, easy, espresso, frosting, icing

Tried this recipe?Let us know how it was!

This marshmallow whipped cream frosting is my number one go-to frosting recipe for cupcakes!

It’s super fast, whipping up in just 5-10 minutes. And even though it uses marshmallow whip, this frosting is still not overly sweet. 

I love whipped cream frosting because it’s super light and fluffy and it’s sweet without being cloying. The only issue is that whipped cream frosting easily melts, and it’s difficult to use for decorations as a result.

That’s why I use this recipe to make stabilized whipped cream with marshmallow fluff! By adding the marshmallow fluff, you help prevent the whipped cream from getting too melty but you keep the light and fluffy feel. 

If you are looking for a light and fluffy whipped cream frosting that won’t melt or run, you need this marshmallow creme frosting recipe!

Grab your marshmallow fluff and let’s whip some up together!

Ingredients

You will only need four ingredients to make this super tasty marshmallow fluff whipped cream. 

To make my favorite marshmallow frosting recipe, you’ll need:

• Marshmallow fluff: Marshmallow fluff not only provides the main flavor, but also adds stabilization. Some ingredients in marshmallow fluff, like xantham gum and cream of tartar, set the whipped cream up so it will last a few days without getting runny.
• Heavy whipping cream: To make whipped cream you need, well, whipping cream! You cannot substitute this for milk or half and half, it must be whipping cream. Important: make sure the whipping cream is super cold before whipping. 
• Vanilla: This adds extra vanilla flavor, but it’s technically optional.
• Salt: A pinch of salt will not make your frosting taste salty. Instead, a tiny pinch of salt will help make the flavor appear “brighter” and slightly mellows out the sweetness of the marshmallow.

And that’s it! You don’t need extra sugar, and you can make the whole recipe without butter. It really is that simple!

How to Make

If you have a stand mixer or hand mixer, you can easily make this marshmallow fluff frosting in just 5 minutes!

The secret to success is all in the set up. Do not skip the beginning steps or your whipped cream won’t quite set up and you’ll be left with a goopy mess (it will still taste good though). 

So long as you take care to set up correctly, the rest will come easily!

Here’s how to make whipped cream with marshmallow in just three steps:

1. Get the temperature right: temperature is extremely important! Do not skip this!
   1. Your bowl and the whisk attachment for your stand mixer (or the beaters for your hand mixer) should be cold. Chill them in the fridge for at least 30 minutes before starting. 
   2. Your whipping cream should be cold, too! Keep the whipping cream in the fridge until the last second before adding it to the bowl.
   3. The marshmallow fluff shoul be room temperature. This helps it incorporate more easily into the frosting and helps you avoid chunks of marshmallow (as delicious as that would be, it would be a nightmare for decorating or spreading). 
2. Set up your tools: 
   1. If using a stand mixer, place the bowl in the mixer and attach the whisk attachment. 
   2. If using a hand mixer, attach the beaters to the hand mixer and plug in. Set up your bowl nearby on a clear space on your counter. 
3. Place all four ingredients in the chilled bowl: marshmallow fluff, salt, vanilla, and cold whipping cream. 
4. Beat on high for 3-5 minutes, until the whipped cream forms stiff peaks. This means if you scoop up a bit of the whipped cream on a spoon or whisk, the tips of the whipped cream would stand straight up without curling. 

Then you’re ready to enjoy your sweet and marshmallow-y frosting! It really is that easy!

How to Use

This frosting is much more stable than a typical whipped cream. You can use it for simple decorations like frosting swirls and basic stars. Once you pipe it, the frosting will stay put and won’t melt.

This frosting isn’t quite as good for intricate piped details like shells or flowers. For that, I would recommend a type of buttercream. 

Be careful of using other colorful decorations with this frosting, because they might run. I was able to use colored sanding sugar and the colors didn’t run, but when I tried to add candy cane bits on top, the colors ran together! 

Flavorwise, marshmallow cream frosting is an obvious choice for s’mores inspired desserts (like those pictured below)! But really, you can easily swap in my marshmallow frosting anywhere you’d enjoy whipped cream.

This frosting also takes on additional flavors really well. This is the base for two of my other favorite frosting recipes: candy cane frosting and espresso whipped cream frosting!

Some other flavor ideas you can add:

• Crushed up freeze-dried fruit like strawberries
• Any flavor extract like lemon or mint
• Sweet spices like cinnamon or cardamom

The Ultimate Marshmallow Frosting Recipe

Recipe

Marshmallow Whipped Cream Frosting

Krista Maxwell

This 5-minute marshmallow whipped cream frosting uses marshmallow fluff to stabilize whipped cream and add a delicious marshmallow flavor. Perfect for topping cupcakes and any s'more-themed dessert.

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 140 kcal

Equipment

• 1 stand mixer or handheld mixer

Ingredients

  

1x2x3x

• 7 oz marshmallow fluff
• 2 cups heavy whipping cream
• ¼ teaspoon vanilla
• 1/16 teaspoon salt

Instructions

 

Prepare before starting:

• Chill the bowl and the whisk attachment for your mixer in the refrigerator for at least 30 minutes. Make sure the bowl is completely clean and dry, any remnants of oil will prevent the cream from whipping properly.
• Chill the whipped cream for at least 30 minutes (preferably longer).
• Make sure your marshmallow fluff is at room temperature.

Make the whipped cream frosting

• Place all ingredients in the chilled bowl and attach the chilled whisk attachment to your mixer.
• Whisk on high for 3-5 minutes until the whipped cream has reached the stiff peaks stage. You should be able to scoop up a spoonful of the whipped cream and hold it up without the whipped cream folding over or running down.

Serve

• Use the whipped cream to top cupcakes or other desserts. This whipped cream is stable and can pipe simple shapes like stars or shells. I do not recommend this whipped cream frosting for intricate piping like flowers.

Notes

• This recipe makes about 4 cups of frosting. One serving is approximately ¼ cup.
• While this recipe only takes about 5 minutes, plan to chill your tools and ingredients for at least 30 minutes before starting. 

Nutrition

Calories: 140kcalCarbohydrates: 11gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 17mgPotassium: 28mgSugar: 9gVitamin A: 437IUVitamin C: 0.2mgCalcium: 20mgIron: 0.03mg

Keyword 5-minute, easy, frosting, marshmallow, marshmallow whip, quick, whipped cream, whipped cream frosting

Tried this recipe?Let us know how it was!