The Best Espresso Buttercream
This espresso buttercream frosting recipe is not too sweet and is the perfect coffee frosting for cupcakes.
Ingredients
- 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
Tried this recipe?Let us know how it was!