Easy Espresso Buttercream Frosting

If you love coffee, this Espresso Buttercream might become your new favorite frosting.

It’s smooth, creamy and fluffy with just enough espresso flavor to actually taste like coffee without overpowering whatever you’re pairing it with. It’s especially good on chocolate cake, vanilla cupcakes and anything pumpkin.

We originally used espresso buttercream on our Cinderella Latte Cupcakes at the bakeshop, a pumpkin cupcake topped with espresso buttercream, white chocolate ganache and a little edible glitter. It was one of our favorite fall flavors, but the frosting is way too good to save for one cupcake.

Use it to frost cupcakes, fill a layer cake, pipe onto brownies or pretty much anywhere you want to add a little coffee flavor.

Why You’ll Love This Espresso Buttercream

This is a classic American buttercream with espresso added to it, so it’s really easy to make.

You only need a handful of ingredients, and you can adjust the espresso depending on how strong you want the coffee flavor to be.

It’s:

And it only takes about 10 minutes to make.

Espresso Buttercream Ingredients

You’ll need:

Can I Add More Espresso?

Absolutely.

Two teaspoons gives the buttercream a noticeable coffee flavor without making it too strong.

If you really love espresso, you can add a little more to taste.

I recommend starting with less and adding more once you’ve tasted the finished frosting. It’s much easier to add espresso than it is to take it away!

How to Make Espresso Buttercream

1. Whip the Butter

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.

Beat the butter for about 2–3 minutes, until it’s light, smooth and creamy.

Starting with properly softened butter makes a huge difference here.

2. Add the Powdered Sugar

Gradually add the powdered sugar, mixing on low speed so you don’t end up with powdered sugar all over your kitchen.

Once it’s incorporated, increase the mixer speed and beat until smooth.

3. Add the Espresso

Stir the instant espresso powder into the heavy cream until dissolved.

Add the espresso mixture, vanilla and a pinch of salt to the buttercream.

Beat everything together until smooth and fluffy.

4. Adjust the Consistency

If the frosting feels too thick, add additional heavy cream about a teaspoon at a time.

If it’s too soft, add a little more powdered sugar.

Continue beating until you have a smooth, fluffy buttercream that’s easy to spread or pipe.

Taste it and add a little more espresso powder if you want a stronger coffee flavor.

How to Get Smooth, Fluffy Buttercream

A few little things make a big difference when you’re making buttercream.

Start with Softened Butter

Your butter should be soft enough to mix easily but not melted or greasy.

Add the Sugar Slowly

Adding powdered sugar gradually helps everything incorporate smoothly.

Dissolve the Espresso

Mix the espresso powder into the cream before adding it to the frosting. This helps distribute the coffee flavor throughout the buttercream.

Don’t Skip the Salt

It only takes a pinch, but salt helps balance all of that powdered sugar.

Whip It

Give the finished buttercream a few minutes in the mixer. This helps create that fluffy, bakery-style texture.

Can I Make Espresso Buttercream Ahead of Time?

Yes.

You can make espresso buttercream ahead and store it in an airtight container in the refrigerator.

When you’re ready to use it, let the frosting come back toward room temperature, then put it back in the mixer and beat until smooth and fluffy again.

If it feels too thick after refrigerating, add a tiny splash of heavy cream.

How to Store Espresso Buttercream

Store leftover buttercream in an airtight container in the refrigerator.

Before using refrigerated buttercream, allow it to soften and re-whip it to bring back the creamy texture.

You can also freeze buttercream for longer storage. Thaw it in the refrigerator, bring it toward room temperature and whip again before decorating.

Espresso: Instant espresso powder gives you concentrated coffee flavor without adding too much liquid to the frosting.

Coffee flavor: Start with the amount listed and adjust to taste if you’d like a stronger espresso flavor.

Consistency: Add additional heavy cream a teaspoon at a time if you need a softer frosting for piping or spreading.

Make ahead: Refrigerate in an airtight container, then bring toward room temperature and re-whip before using.

Yield: This recipe makes about 3 cups of frosting, enough for approximately 18–24 cupcakes depending on how generously they’re frosted.

Try It on Cinderella Latte Cupcakes

If you’re wondering what to make first with your espresso buttercream, it has to be my Cinderella Latte Cupcakes.

They start with a soft pumpkin cupcake, then we pile on this espresso buttercream, drizzle the top with white chocolate ganache and finish each one with edible glitter and a coffee bean.

They were one of the flavors people waited for every fall at the bakeshop and they’re still one of my favorite ways to use this frosting.

Whether you’re making a fall batch of pumpkin cupcakes or just want to turn a simple chocolate cake into something a little more special, this Espresso Buttercream is such an easy frosting to have in your recipe box.

And if you’re a coffee person, don’t be surprised if you start looking for excuses to put it on everything.

If you make this, let me know! I always love hearing from you.

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