This 6-ingredient coffee frosting has a robust, distinctly coffee flavor and perfect sweetness. Complements any cake or cupcake!Recipe makes 2 ½ cups - enough to generously ice 12 cupcakes, will also cover a 13x9 cake or just enough to cover a 2-layer 8” or 9” cake.
Place instant coffee in a measuring cup and pour hot or steaming water overtop. Whisk until smooth. Allow to cool completely before proceeding (may pop it in the fridge to speed up the process).
2 Tablespoons instant coffee, 2 Tablespoons very hot water
Place butter in a large mixing bowl and use an electric mixer to beat until smooth and creamy.
1 cup unsalted butter
With mixer on low-speed, gradually add powdered sugar and stir until completely combined. Stir in vanilla extract and salt.
3 ½ cups powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon table salt
Gradually drizzle in cooled coffee mixture, while stirring. Stir until completely combined. Scrape the sides and bottom of the bowl to ensure ingredients are well incorporated.
Spread or pipe as desired.
Notes
Mocha Frosting
For a mocha-flavored frosting, add 3 Tablespoons of natural cocoa powder with the powdered sugar.
Yield
Recipe makes 2 ½ cups/646 grams of frosting. Will easily cover 12 cupcakes or one 13x9 cake. Will be just enough to cover a 2-layer 8” or 9” cake.
Storing
Once piped or used for decorating, the frosting will be stable at room temperature for up to 2 days or will keep in the refrigerator for up to a week.Store unused frosting in an airtight container in the refrigerator for up to 5 days. Will need to soften a bit at room temperature and be stirred again before being used.