We’re going to eat our coffee today. Yes, eat not drink is my way of enjoying a little doze of caffeine from coffee. I don’t have anything against coffee, but I cannot have a huge amount of coffee as I get heart palpitations, but the doesn’t mean I cannot enjoy it. A little dose means few tbsp of coffee in my cakes and frosting are enough to keep my going and happy. That’s how shallow I am when it comes to sweet, just a little makes me happy.
If you’re a coffee lover, I’m thinking you might be smiling now as you are looking at the photos of this gorgeous frosting. Just looking at it made me want to eat it on its own, and unleash the frosting monster in me. I used Nestle Cappuccino instant coffee powder, you can choose any coffee flavor you like. I’m thinking Hazelnut would be a nice one too. This frosting has a very subtle coffee flavor, I only used 1 tbsp but if you prefer it to be stronger, don’t hold yourself and add few more tbsp for your satisfaction. The deep coffee flavor also depends on what type of coffee you used. I used a milder one to get just a nice coffee flavor but not too much to make feel I’m drinking a cup of coffee. I still want to have the sweet taste without the over powering coffee flavor, just my preference.
Buttercream frosting has a tendency to be sweet and so for a lighter, less sweet and fluffier version, I like adding 1/4 cup whipped cream, sometime even more if I am not going to use it for piping.Adding too much whipped cream can make the consistency runny, unless the frosting is intended for spreading on top of cakes and not for piping that would be fine. Adjust it on how you intend to use the frosting. I am really looking forward in using this for my cupcakes and cakes. Now, who says I cannot eat my coffee? If there a will, there’s a way. This frosting is the way. Let’s get started!
- 1/2 cup unsalted butter (room temperature)
- 1 1/4 cup Icing/Confectioners Sugar (sifted)
- 1 tbsp cream
- 1 tsp Vanilla Extract
- 1 tbsp Espresso powder ( This can be increase or decrease depending on how strong you prefer the coffee flavor)
- 1/4 cup Whipped Cream ( More whipping cream can make the consistency runny, so be careful in adding more. Runny frosting are fine for spreading on top of cakes, but not for piping).
- Put butter, confectioners sugar and cappuccino powder in a mixing bowl. Using a stand mixer (or hand-held mixer), start with low-speed and mix for about 1-2 minutes. Once it starts to come together, increase into medium speed and continue mixing for another 8-10 minutes or until it gets a smooth, light and fluffy texture.
- Add cream and continue mixing for another minute 5 minutes. Consistency should be fluffy and lighter. Add whipped cream and continue mixing until just combined, about 1 more minute.
- Keep in the fridge and let stand in room temperature before using for a more spreadable and ready to pipe consistency.
There you go! Another quick and easy way to enjoy your coffee in your cakes and cupcakes.
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Good to know:
- Room temperature butter is very important for this frosting.
- If you store this in the fridge, leave to room temperature before using so that it will be spreadable/pipable.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥