Coffee Buttercream

  • Total Time

    5m
  • Serves

    10


For all those that love coffee this coffee buttercream is the perfect topping for a coffee and walnut cake.

Method

  1. Dissolve 3 tsp instant coffee in 1 tsp boiling water and leave to one side to cool.

  2. In a seperate bowl beat together the softened butter and icing sugar until smooth then beat in the cooled coffee mixture.

  3. This buttercream should make enough to ice 12 or more cupcakes and a large sponge cake.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Looks epic

  2. 5 star rating

    amazing

  3. 5 star rating

    Tastes really lovely I have used this recipe a few times and its good

  4. 3 star rating

    I use 3 heaped tablespoons of coffee to about 1 tablespoon of hot water - NOT boiling water as that ‘burns’ the coffee and makes it bitter.

  5. 5 star rating

    I LOVED IT

  6. 3 star rating

    Really nice buttercream - doesn't taste of coffee... I don't like coffee and I could eat a whole spoonful. Really nice, fluffy buttercream - and it might just be the instant coffee I'm using - but I've had to add double the amount of coffee and even now it's bordering.

  7. 5 star rating

    perfect recipe

  8. 4 star rating

    yes it is very good if you want you can use coffee esence instead.

  9. 5 star rating

    Wonderful recipe

  10. 3 star rating

    Noice

  11. 4 star rating

    it was very yum and easy
    However, you should note that when adding the coffee it will easily become runny, so add a little more icing sugar.
    But it was great overall.

  12. 5 star rating

    Easy to follow and a good strong coffee flavour. Simple to split the receipt to make less.

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