Espresso 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 1x
Category:icing or frosting
Method:no bake stove top
Ingredients
Scale
1 1/2 Cups (3 Sticks) Unsalted Butter, at room temperature
1 teaspoons Pure Vanilla Extract
1/2 teaspoons Salt
6 Cups Powdered Sugar
2 Tablespoons Instant Espresso Powder
2 Tablespoons of cocoa powder
1/2 Cups Heavy Cream, at room temperature
1/2 Cups Toffee Bits, for sprinkling (optional)
Instructions
With an electric milk frother mix together the heavy cream and espresso powder. Set aside.
In the bowl of a stand mixer with paddle attachment, beat the butter for 10 minutes. Scrape the bowl down half way through.
Add vanilla and salt. Mix to combine.
Add powdered sugar in 2 additions (3 Cup at a time) and mix on medium for 3 minutes after each addition. Also the 2 tablespoons of cocoa powder.
Add espresso infused cream 2 Tablespoon at a time until you reach your desired consistency. For a fluffy, but pipe-able buttercream, I added 6 Tablespoons of espresso cream total.
Fit a piping bag with your favorite tip and fill with buttercream.
Swirl buttercream onto each cupcake. Top with toffee bits.