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This Espresso Buttercream Frosting is so decadent and lusciously creamy. Coffee lovers rejoice, this is definitely going to become your favorite frosting recipe.

I came across a recipe for espresso buttercream frosting a few years ago and it has been a favorite with my family ever since. My mom and I are both huge coffee drinkers. We take any excuse to try more coffee desserts.
When I started experimenting with this recipe, I made it with these chocolate cupcakes. While it was good, the chocolate overpowered the coffee in the frosting. Vanilla cupcakes give the espresso frosting a chance to really shine. I use this cupcake recipe.
These cupcakes use instant espresso powder as their secret weapon. It’s concentrated enough that even when put into a batch of frosting it still packs a punch. Once you dissolve it in vanilla extract, it’s a recipe for delicious espresso buttercream frosting.
Cheryl says:
Made it this morning and said I’d probably not make it again because I don’t use big mixers that much. Changed my mind immediately upon tasting it! So good!!!!

Ingredients You’ll Need
- Espresso powder – The quality of the powder makes a big difference. We use this King Arthur espresso powder.
- Vanilla extract – You can also use real vanilla bean if you want to get fancy.
- Unsalted butter – Make sure you take it out of the refrigerator in advance so it can soften
- Powdered sugar – Aka confectioners or icing sugar.
Helpful Tips
- The quality of the powder makes a big difference. Don’t go cheap.
- We’ve been asked if you can use brewed espresso instead of instant espresso powder, but not having tried it ourselves I’d say no because it’s too much liquid. Powdered espresso is real espresso.
- Don’t overmix the coffee frosting. We add the espresso to the icing with a spatula to keep from overmixing it.
How To Make Buttercream Frosting
Step 1: Mix espresso powder and vanilla
The first step is to add the espresso powder to the vanilla and stir it well until it’s smooth, with no lumps. Set this aside for later. You can adjust the coffee flavor to be more or less strong if you want.
Step 2: Beat the butter and add sugar
Make sure the butter is at room temperature before starting this step or it won’t incorporate well. Beat the butter on high using the whisk attachment of a stand mixer or a regular electric mixer. Then reduce speed, and add in the powdered sugar a little at a time, waiting until it’s incorporated each time before adding more.
Whip for a minute or two to make sure everything is fully combined and it’s light and fluffy.
Step 3: Add the espresso paste
Now you add in the espresso-vanilla mixture and stir that in with a spatula until it’s fully combined. You don’t want to use the mixer for this step, as it can lead to over mixing.
When the frosting is mixed, you can use it right away to frost your cupcakes or cake. I use a silicon reusable piping bag and tips. I think it’s the easiest way to frost cupcakes and they look beautiful. You can sprinkle on a bit of espresso powder to add extra contrast.

Questions About the Recipe
How do I incorporate the espresso into the buttercream without making it too liquidy?
Adding brewed espresso to buttercream will affect the consistency, so we use espresso powder instead. A good quality espresso powder tastes just as good as brewed espresso.
Can I make the coffee flavor stronger or milder based on preference?
Absolutely! Adjust the intensity of the espresso flavor by varying the amount of espresso or espresso powder. For a stronger espresso flavor, add more; for a milder flavor, use less. Always taste as you go to achieve the desired flavor balance.
How should I store espresso butter cream frosting, and how long will it keep?
Espresso buttercream frosting can be stored in the refrigerator for up to a week. Ensure it’s in an airtight container to prevent it from absorbing other flavors. Before using, let it come to room temperature and re-whip it for the best texture. It can also be frozen for up to 3 months; thaw in the fridge overnight and then bring to room temperature and re-whip before using.
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Espresso Buttercream Frosting
Ingredients
- 1 1/2 teaspoons (1.5 g) espresso powder
- 1 1/2 teaspoons (6 g) vanilla extract
- 1 cup (227 g) unsalted butter softened
- 2 1/2 cups (300 g) powdered sugar
Instructions
- Mix the espresso powder and the vanilla in a bowl or cup until smooth. Set aside.
- In the bowl of a stand mixer, add in the butter and beat with a whisk attachment on high for five minutes. Reduce the speed to low and slowly add the powdered sugar- 1/2 cup increments at a time – and let each addition incorporate completely before adding more.
- Once all of the powdered sugar is in, scrape the bowl and then whip for a minute until fluffy and light.
- Add the espresso paste to the bowl and stir with a spatula to combine.
- Pipe onto cupcakes.
Notes
- This recipe makes about 1 1/2 cups of frosting, enough to frost a dozen cupcakes.
- We use King Arthur Espresso Powder.
Nutrition
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Jillian Morris is the resident baker for A Food Lover’s Kitchen. She started baking when she was very little and found she had a great passion for it. She is a high-schooler in a small town in Oregon, where she enjoys music, writing, and baking in her spare time.
I love coffee desserts too! You had me at espresso! I can’t wait to try this.
This is such a delicious treat for all coffee lovers like me!
I would much prefer to use freshly brewed edpresso, so how much should I use for this recipe? Thank you!
Hi Donna, I don’t know how that would work. You don’t want to add too much liquid to the frosting because it won’t hold its shape. You could try adding a tablespoon to the frosting and see how the consistency is. I’m not sure that will be enough to add any flavor though.
As a confirmed coffee lover, this truly is my most favorite frosting! I love it on chocolate cupcakes!
Hi Pam, adding espresso to vanilla means vanilla extract ?
Thanks!
Yes, you add the espresso powder to the vanilla extract.
Oh this looks amazing. I love any kind of coffee flavour dessert.
What makes these cupcakes so desirable is the liners and the frosting. Can you tell me where you bought these. Thanks.
Yes it’s all about that delicious frosting! The lines we bought at Walmart. You can get similar Wilton ones on Amazon (https://amzn.to/3uH8HBv)
I would prefer to use freshly brewed espresso, so how much should I use for this recipe? Thank you.
My question is posted above.
I tried your recipe last night and loved it! Can’t wait to make it again!
This looks delicious and easy to make! Can I make this ahead of time and store it?
Yes you can make it a day in advance. It does start to lose its luster after a few days.
Made it this morning and said I’d probably not make it again because I don’t use big mixers that much. Changed my mind immediately upon tasting it! So good!!!!
Made this last night for my daughter’s (adult) birthday today. Came out beautifully and I had a hard time not eating all of it as I was frosting her cake! Yum!!!
Glad you loved it Rachel!