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Expresso Buttercream Icing Recipe

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Expresso Buttercream Icing recipe ideas with cocoa powder for that chocolate taste. Easy sweet and creamy coffee, chocolate taste for cakes.

  • Author: FillMyRecipeBook
  • Prep Time: 20 min
  • Cook Time: 0 min
  • Total Time: 20 min
  • Yield: 24 cupcakes
  • Category: icing or frosting
  • Method: no bake stove top

Ingredients

  1. 1 1/2 Cups (3 Sticks) Unsalted Butter, at room temperature
  2. 1 teaspoons Pure Vanilla Extract
  3. 1/2 teaspoons Salt
  4.  6 Cups Powdered Sugar
  5.  2 Tablespoons Instant Espresso Powder
  6. 2 Tablespoons of cocoa powder
  7. 1/2 Cups Heavy Cream, at room temperature
  8. 1/2 Cups Toffee Bits, for sprinkling (optional)

Instructions

  1. With an electric milk frother mix together the heavy cream and espresso powder. Set aside.
  2.  In the bowl of a stand mixer with paddle attachment, beat the butter for 10 minutes. Scrape the bowl down half way through.
  3. Add vanilla and salt. Mix to combine.
  4.  Add powdered sugar in 2 additions (3 C at a time) and mix on medium for 3 minutes after each addition. Also the 2 tablespoons of cocoa powder.
  5. Add espresso infused cream 2 TBSP at a time until you reach your desired consistency. For a fluffy, but pipe-able buttercream, I added 6 Tablespoons of espresso cream total.
  6.  Fit a piping bag with your favorite tip and fill with buttercream.
  7. Swirl buttercream onto each cupcake. Top with toffee bits.

Find it online: https://www.fillmyrecipebook.com/expresso-buttercream-icing-recipe/