Coffee Frosting

Recipe by David Turner

With bold flavor that comes from both brewed coffee and espresso powder, this coffee frosting will satisfy even the most devoted coffee drinkers. Pair it with your favorite chocolate cake to make it a mocha (as in our Chocolate and Coffee Cupcakes), or with a white or yellow cake as a sophisticated alternative to vanilla or chocolate frosting.

10 mins
about 4 cups frosting; enough to generously frost 1 dozen cupcakes, or fill/frost an 8" or 9" layer cake
Coffee Frosting  - select to zoom
Coffee Frosting  - select to zoom
Coffee Frosting  - select to zoom


Prevent your screen from going dark as you follow along.
  1. In a small bowl or measuring cup, combine the coffee, cream, espresso powder, and vanilla. Whisk to combine and dissolve the espresso powder.

  2. In the bowl of a stand mixer fitted with the flat beater, beat the butter and salt on medium speed until very smooth, about a minute. 

  3. Scrape down the sides of the bowl and add the confectioners’ sugar and coffee mixture.   

  4. Beat the ingredients together on low speed until the sugar is incorporated, then increase the speed to medium; continue to beat until light and fluffy, 1 to 2 minutes. 

  5. Use the coffee frosting on your favorite cake or cupcakes. Refrigerate any leftovers in an airtight container for up to 4 days; freeze for longer storage. Bring refrigerated or frozen coffee frosting to room temperature and re-whip in a mixer before using.