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The best coffee icing » Simple and Healthy Recipe! ✅

This really is the best coffee frosting you’ll ever taste. Infused with the perfect amount of coffee flavor, this homemade buttercream frosting is super delicious and so easy to make!

If you love a great cup of coffee, our The Best Coffee Frosting recipe is the homemade buttercream you’ve been looking for. Infused with just the right amount of coffee flavor, this easy-to-make, super-delicious-to-eat frosting has to be tried to be believed! Light, creamy, and not too sweet, this coffee frosting would look great on any good chocolate or vanilla. We don’t like to pick favorites from our frosting recipes, but this is definitely the Top Five! Try it, you won’t regret it!

How to do

Step 1: After much trial and error, we discovered that the best way to infuse this frosting with coffee flavor was to add dark roast instant coffee dissolved in vanilla. (We tried using brewed coffee, but the coffee flavor was too subtle.) Measure 2 teaspoons of vanilla extract into a small bowl, then add the instant coffee. We use Starbucks French Roast Instant, which comes in pre-measured packets. If you can’t find it, you can substitute 2 tablespoons of any other Dark Roast instant coffee. Stir until the instant coffee has dissolved into the vanilla. Let the vanilla and coffee steep for at least 15 minutes.

Step 2: Add the butter and coffee-vanilla mixture to a mixing bowl. The butter should be what we call “slightly softened,” which is somewhere between fresh out of the fridge and room temperature. If the butter is too cold, it will be difficult for it to mix with the aroma of the coffee. If it’s too soft, it will start to melt during the mixing process and the consistency of the frosting will be opaque. Step 3: Mix butter and coffee on medium speed until completely blended (about 2 minutes). You really want the coffee/vanilla flavors to mix with the butter to bring out the flavor of the frosting.Step 4: Use a spatula to scrape the butter mixture from the sides of the bowl.

Step 5: We use a food scale to measure 1 pound of powdered sugar. If you don’t have a food scale, measure 4 cups instead. We don’t normally sift powdered sugar and rely on the mixer to do this job for us.Step 6: Add the powdered sugar to the butter mixture in the bowl.Step 7: Here’s a tip for the two sisters: cover the mixer with a towel during this part of the mixing process to prevent the icing sugar from flying out of the mixer.Step 8: Turn the planetary mixer (or electric mixer) to low and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl, then increase the speed to medium-high and mix for another 30-45 seconds so the frosting becomes light and fluffy.

Step 9: This is the fun part of the recipe where you get to test your frosting. You are trying to determine if the consistency is correct or if it needs more milk or maybe a little more vanilla extract. If it tastes good, taste the texture. With a lot of frequency? Add some milk and mix again to check if it is now the right consistency. The amount of milk to use depends on the state of the frosting and sometimes the time of year (if it’s a hot, humid day, you may not need to add milk). A good rule of thumb is to add milk one teaspoon at a time. You can check out our FAQ section below for more tips on how to make the perfect batch of frosting.

how to serve

How much frosting will you need? It always depends on how thick or thin you apply the frosting or how much you decorate, but here are a couple of guidelines. Our coffee buttercream recipe should make enough frosting to cover a 9″ x 13″ cake or an 8″ two-layer cake. If you’re making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you light the frosting with a piping bag and decorating tip, you should be able to frost 15-18 cupcakes, depending on the size of the swirl.

Expert advice and frequently asked questions

Does the frosting need to be refrigerated?

No, the frosting does not need to be refrigerated. For example, brownies glazed with this coffee glaze can be left on the counter for 2-3 days if the pan is well covered with foil. That said, we generally refrigerate our frozen desserts to prevent the baked goods from going stale even though the frosting is fine. We think the frosting tastes best at room temperature, so we’ll take it out of the fridge a couple of hours before serving.

How do I store leftover icing?

Frosting stored in an airtight container in the refrigerator should last up to a week. If you wrap the frosting carefully to prevent freezer burn, the frosting should be fine in the freezer for 3 to 4 months.

What should I do if my frosting is too thick?

Add another teaspoon of milk and mix again. Keep adding the milk, one teaspoon at a time, until the frosting is the consistency you like.

What should I do if my frosting is too thin?

Temperature plays an important role in the consistency of the frosting. A thin frosting could mean the butter has been overworked and is too melted. The first thing to do is refrigerate the frosting for an hour, and then check to see if the frosting has set again. If not, the next step is to add more powdered sugar or cornstarch. Start with 1/2 cup powdered sugar or 1 tablespoon cornstarch. Stir again and see if the consistency is better.

Is there a milk substitute?

Yes. You can use whipped cream or whipped cream or even almond milk or another milk substitute.

More Icing Recipes You’ll Love

ingredients

  • 1 packet Starbucks French Roast instant coffee (or 2 tablespoons)

  • 2 teaspoons vanilla extract

  • 1 cup butter (slightly softened, we used salty sweet cream butter)

  • 1 pound powdered sugar (or 4 cups)

  • 1-2 tablespoons milk (if needed)

Instructions

  1. Measure 2 teaspoons of vanilla extract into a small bowl, then add the instant coffee. We use Starbucks French Roast Instant, which comes in pre-measured packets. If you can’t find it, you can substitute 2 tablespoons of any other Dark Roast instant coffee. Stir until the instant coffee has dissolved into the vanilla. Let the vanilla and coffee steep for at least 15 minutes.
  2. Add the butter and coffee-vanilla mixture to a mixing bowl. The butter should be what we call “slightly softened,” which is somewhere between fresh out of the fridge and room temperature.
  3. Mix butter and coffee on medium speed until well blended (about 2 minutes).
  4. Use a spatula to scrape the butter mixture from the sides of the bowl.
  5. We use a food scale to measure 1 pound of powdered sugar. If you don’t have a food scale, measure 4 cups instead. We don’t normally sift powdered sugar and rely on the mixer to do this job for us.
  6. Add the powdered sugar to the butter mixture in the bowl.
  7. Turn the planetary mixer (or electric mixer) to low and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl, then increase the speed to medium-high and mix for another 30-45 seconds so the frosting becomes light and fluffy.
  8. Taste your icing. You are trying to determine if the consistency is correct or if it needs more milk or maybe a little more vanilla extract. If it tastes good, taste the texture. With a lot of frequency? Add some milk and mix again to check if it is now the right consistency. The amount of milk to use depends on the state of the frosting and sometimes the time of year (if it’s a hot, humid day, you may not need to add milk). A good rule of thumb is to add milk one teaspoon at a time.

grades

How much frosting will you need? It always depends on how thick or thin you apply the frosting or how much you decorate, but here are a couple of guidelines. Our recipe should make enough frosting to cover a 9″ x 13″ cake or an 8″ two-layer cake. If you’re making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you light the frosting with a piping bag and a decorating tip, you should be able to frost 15-18 cupcakes, depending on the size of the swirl.

If you’re looking for more tips and tricks to make that perfect batch of homemade frosting, we’ve got a few more posts you might want to check out:

  • pinterest

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