Coffee Frosting
This homemade coffee frosting is incredibly smooth and creamy. It tastes distinctly of coffee, but the flavor is well-balanced and not too strong. Pair this frosting with your favorite cakes, cupcakes, cookies, and more!
Coffee lovers, this frosting is for you! It’s a perfectly balanced, just-sweet-enough frosting that tastes like your favorite morning beverage.
To infuse the frosting with coffee flavor, I used instant coffee rather than freshly brewed. The instant coffee packs in lots of flavor without watering it down or thinning it out.
This coffee frosting also pairs well with so many desserts like my chocolate cake, chocolate cupcakes, or blondies. Even if you don’t drink coffee, I guarantee you will still love this recipe!
Recipe Ingredients
- Instant Coffee: I used Folgers classic roast instant coffee for this recipe, but feel free to use any brand that you prefer.
- Heavy Cream: Makes for a creamier, richer frosting. You can also substitute it with an equal amount of milk or half and half.
- Unsalted Butter: As always, I recommend sticking with unsalted butter for this recipe (I explain more in my post on salted vs. unsalted butter). Make sure the butter is softened to room temperature before preparing the frosting as well.
- Powdered Sugar: This thickens and sweetens the frosting. I never sift mine, but if your powdered sugar is lumpy you can run it through a fine mesh sieve before mixing it into the butter.
- Vanilla Extract: Enhances the coffee flavor and creates a more nuanced flavor.
- Salt: A pinch of table salt further boosts the coffee flavor.
How To Make Coffee Frosting
- Whisk the instant coffee and heavy cream together: It may seem strange to mix instant coffee in cold or room temperature heavy cream, but trust me here! I found that this was the easiest method to dissolve the coffee and you’re able to avoid adding unnecessary water into your frosting.
- Beat the butter until smooth: I used my stand mixer to do this, but a handheld electric mixer works too.
- Add the powdered sugar to the butter: Add just 1 cup of powdered sugar at a time to ensure it’s thoroughly incorporated into the butter.
- Add the coffee mixture, vanilla, and salt: Give the coffee and cream mixture a quick stir to ensure the instant coffee granules have dissolved completely before adding it to the butter mixture. Mix the frosting on low speed to combine, then use to frost your favorite cakes and cupcakes.
Ways to Use This Frosting
This frosting goes really well with any chocolate, vanilla, or peanut butter dessert! Here are a few more of my favorite recipes to pair it with:
- Vanilla Cake
- Marble Cake
- Vanilla Cupcakes
- Banana Cupcakes
- Peanut Butter Cup Cookie Cake
- Chocolate Chip Cookie Bars
- Brownie Bites
Recipe Tips
- This recipe will only work with instant coffee granules. Do not substitute actual coffee grounds in this recipe; they will not dissolve in the heavy cream and the frosting will be grainy.
- I’ve never had any issues dissolving instant coffee in cold or room temperature heavy cream. However, if the coffee granules are not dissolving you can warm the mixture in the microwave. Just be sure to let the coffee mixture come back to room temperature before mixing it into the frosting.
- For a lighter coffee flavor, feel free to just use 1 tablespoon of instant coffee. My taste testers and I loved this frosting with 1 ½ tablespoons, but if you love a strong coffee flavor you may increase it to 2 tablespoons.
- This recipe will yield a little less than 3 cups of frosting. I’m usually able to generously frost 12 to 14 cupcakes or a 9×13 cake with this recipe. For a layered cake, I recommend increasing the recipe by half.
- If you’re new to decorating cupcakes, I have an easy tutorial on how to frost cupcakes.
Coffee Frosting
Homemade coffee frosting is incredibly smooth and creamy. It tastes distinctly of coffee, but the flavor is well-balanced and not too strong! Pair the frosting with your favorite cakes, cupcakes, cookies, and more!
Ingredients
Servings: 12 servings
- 1 ½ tablespoons instant coffee (7 grams; I used Folgers classic roast)
- 3 tablespoons heavy cream (45 ml)
- 1 cup unsalted butter softened (2 sticks; 230 grams)
- 3 ½ cups powdered sugar (420 grams)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Add the instant coffee and heavy cream to a small mixing bowl and stir for about 10 seconds or until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
- Add 1 cup (120 grams) of powdered sugar at a time, mixing in each addition on low speed until well combined. Then, mix in the last ½ cup (60 grams) of powdered sugar until fully combined.
- Stir the coffee mixture one more time to make sure all of the instant coffee is fully dissolved. Add the coffee mixture, vanilla, and salt and mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
- Use to frost cupcakes, cakes, etc.
Notes
Storage Instructions: Frosting may be stored in an airtight container in the fridge for up to 5 days. Thaw to room temperature and mix well before frosting cakes/cupcakes.
Freezing Instructions: Frosting will freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before using to frost cakes/cupcakes.
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Can you use instant espresso in this frosting recipe?
Yes, that would be okay! I would recommend starting with 1 tablespoon mixed into 2 tablespoons of cream, then add that to the frosting. If you feel like it’s good, you can just add the remaining tablespoon of heavy cream. If you feel like it needs more, you can mix some more into the remaining tablespoon of heavy cream before adding it to the frosting.