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
- 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.