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Coffee frosting piped into a glass jar, next to more frosting in a piping bag.

Coffee Frosting

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  • Author: Julianne Dell
  • Prep Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 4 cups
  • Category: Frosting
  • Method: No-Bake
  • Cuisine: American


Take your favorite desserts up a notch with the best coffee buttercream frosting! This coffee frosting recipe is full of rich espresso flavors, made with real espresso powder.


  • 2 tablespoons (30ml) heavy whipping cream
  • 2 tablespoons (12g) instant espresso powder, divided
  • 1 ½ cups (339g) butter, cold
  • 6 cups (780g) powdered sugar
  • 1 tablespoon (15ml) pure vanilla extract
  • ¼ teaspoon salt


  1. Microwave the heavy whipping cream for 15 seconds, then dissolve 1 tablespoon of instant espresso into the cream. Place in the freezer to quickly cool it down and ensure it’s chilled before adding it to the frosting.
  2. Cut the cold butter into tablespoon-size pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally until the butter is whipped and easily spreadable.
  3. Add 3 cups of powdered sugar, salt, and vanilla extract and beat at a medium-high speed until well combined, then beat for another 1-2 minutes.
  4. Next, add the remaining powdered sugar with the heavy cream and remaining espresso powder. Beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3-5 minutes. Use immediately or store.


  • Additional instant espresso powder can be added for an even stronger flavor.
  • This recipe makes 4 cups of coffee frosting, enough to frost 24 cupcakes or a two-layer 6-inch cake. You can halve the recipe to frost a 9×13-inch cake.