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!
Tips to a Soft & Fluffy Buttercream Frosting
- Room Temperature Butter: Don’t ignore this simple reminder as this is very important to achieving a fluffy texture. A soft butter (not melting) whip better, so it gets lighter and fluffier from accumulating air during the beating process. Air in the butter means light texture.
- Don’t shortcut the Creaming Process: Yes, no shortcut please even if you are in a hurry. The butter needs to be creamed properly, and proper means waiting for it change in light color and soft fluffy texture. Pay attention to the change of butter color. It could take more or 5 minutes depending on the mixer and the speed you are using.
- Whipped Cream: Buttercream frosting tend to be thick and sweeter than any other frosting and that’s part of its nature because of the confectioners sugar. If you reduce the sugar to too less or you add too much sugar, you will not get the light fluffy texture. It should be a balance between sugar and butter and what works for me is 1 1/4 cup sugar (to maximum of 1 1/2 cup) to 1/2 cup butter. I’ve tried to cut the sugar lower and it did not give me the texture I’m looking for, it’s too soft to hold for piping. To thin out the butter, use whipping cream for a lighter fluffier texture. Whipping cream when beaten becomes fluffy and airy, just like a whipped cream frosting. This will make the buttercream frosting lighter. If you don’t have cream, then milk full fat milk is the next best option, although milk doesn’t whip as much as cream, or not at all.
That’s it! 3 simple tips for a successful buttercream frosting! Let’s put it to use.
- 1/2 cup unsalted Butter (room temperature)
- 1 1/4 cup Icing/Confectioners Sugar (sifted)
- 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 Whipping 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).
- In a stand mixer or hand mixer, cream the butter until it becomes fluffy about 5 minutes or until it becomes light in color and soft and fluffy in texture. Creaming it properly is a crucial step so take your time and pay close attention to the change of color in the butter before adding the sugar.
- Add icing sugar and cappuccino powder. Mix until it gets a smooth texture (approximately 8-10 minutes).
- Gradually add whipping cream (1 tbsp at a time). Be careful when adding liquid as too much liquid could make the frosting soft which is not good especially if you want to use it to make decorative piping designs. Beat for another 3-5 minutes until light and fluffy.
- Storage: Keep in the refrigerator. When ready to use, let stand in room temperature until consistency is soft enough for spreading or piping. Stir or whip for 1 minute to restore smooth texture and remove bubbles/air that may have form.
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. Leave the butter at room temperature for about 45 – 60 minutes before using. When you press your fingers on it, it should create a dent without any effort at all.
- If you store the frosting in the refrigerator, leave it at room temperature before using so that it will be spreadable/pipable again. Whip or stir 1 minute to restore smooth texture and to remove bubble/air that may have form.
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Categories: Baking, Frosting, Recipe, Small Batch Recipes
This frosting was phenomenal! I admit that I used instant espresso powder, but I will be making this frequently! I did also use more cream to make it easier to pipe onto my mocha brownies. Great recipe!
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Thanks for leaving feebback Debi. Enjoy!