Follow along with our easy step by step recipe and learn how to make espresso buttercream! This delicious frosting is the perfect consistency for icing cupcakes and cakes. It has a light creamy consistency with a rich coffee flavour with just a hint of vanilla. This easy espresso buttercream recipe pairs perfectly with both chocolate or vanilla cakes and cupcakes.

Espresso buttercream recipe

Ingredients
1/2 cup salted butter (softened for 2 hours) 113g
2 cups powdered sugar 200g
2 teaspoons espresso powder (or instant espresso) 8g
1 teaspoon vanilla extract 4g
1 tablespoon heavy cream 15g

Directions
In the bowl of a stand mixer fitted with the paddle attachment cream butter on low for 2 minutes until it’s light and airy. Add half of the powdered sugar and mix until incorporated, ensuring that you also scrape down the bowl. Repeat with the remaining powdered sugar. Add the espresso, vanilla and heavy cream. Mix on low until incorporated and then increase the speed to medium low and whip the buttercream frosting for 2-4 minutes, until it’s airy and light in both texture and colour. Transfer to a piping bag to frost cupcakes, I used a 2D closed star tip for this video.

This espresso buttercream frosting would be perfect on these chocolate cupcakes : [ Ссылка ]

Buttercream piping tutorial videos:

Pansy flower : [ Ссылка ]
Cosmos : [ Ссылка ]
Begonias: [ Ссылка ]
Cherry blossoms: [ Ссылка ]
Mini Carnation flowers: [ Ссылка ]
Buttercream leaves :[ Ссылка ]
Maple leaf :[ Ссылка ]
Apple blossom: [ Ссылка ]
Petunia: [ Ссылка ]
Zinnia: [ Ссылка ]
Marigolds: [ Ссылка ]
Fall leaves 4 ways : [ Ссылка ]
Pumpkin : [ Ссылка ]
Pine cones : [ Ссылка ]

Check out my channel for all of the buttercream and flower piping videos!

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