Coffee Latte Buttercream
Coffee Latte Buttercream made in minutes.
The frosting has a silky texture and spreads perfectly on your cake.
It is way sweeter than my other cream-based frostings, but if used in a very thin layer on, let's say, a vanilla cake or a rich chocolate cake, it tastes so delicious, especially if you are a fan of coffee flavor.
This frosting is made in a food processor (optional), I use cold salted butter, and hot coffee, a strange combination, right? but it works perfectly together and gives you a silky smooth texture.
Before you start
It’s very important to read through the entire recipe before starting and read the *notes below. That’s the best way to avoid mistakes and make sure you have everything you need.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link.
For questions related to my recipes, read the recipes and notes first. If you still have questions, ask me in my inbox on Instagram @passionforbaking so I can reply to you with an audio message.
Coffee Latte Buttercream
- 300 gram confectioners sugar or powdered sugar
- 200 gram salted butter or unsalted butter, cut into pieces, cold straight from the fridge
- 2 teaspoon vanilla bean paste
- a pinch of sea salt if using unsalted butter
- 30 gram strong brewed coffee, or instant espresso plus hot water
- 60 gram heavy cream, cold straight from the fridge
Coffee Latte Buttercream
- Coffee, I make my coffee in my espresso machine to get the best coffee flavor. You can also use one teaspoon instant espresso powder with hot water to make a strong coffee taste depending on how much coffee flavor you like in your buttercream. You want it to be strong but not overly strong. It all has to be in the right balance.
- If using a food processor, Put 300-gram confectioner's sugar ( or powdered sugar), 200 grams cold salted butter or unsalted butter ( in small pieces/cubes), two teaspoons vanilla bean paste into a food processor, blend/pulse while slowly drizzling in the warm coffee, and a pinch of sea salt if using unsalted butter. Beating until smooth, about 60 to 90 seconds.
- Scrape the side and bottom of the food processor with a silicone spatula, make sure the buttercream is smooth and lump-free, then place the lock back on and blend/pulse while slowly drizzling in 60-gram cold heavy cream, pulsing for about 30 seconds, scrape the side and the bottom of the bowl to ensure the buttercream is 100% lump-free.
- Your Coffee Latte Buttercream is ready to use; For ideal spreading consistency, it is best used right away to spread onto your cakes.
- The buttercream will keep in an airtight container in the fridge for up to 3 days.
- To make the frosting smooth again, pulse in your food processor to bring it back to a spreadable consistency or let the buttercream come back to room temperature and beat on low speed in your stand mixer using the paddle attachment.
- If using a stand mixer, In the bowl of an electric mixer fitted with the paddle attachment, Put 200 gram cold salted butter or unsalted butter ( in small pieces/cubes), and 30-gram strong warm coffee on top of the butter, let sit for a minute, then beat on low speed until smooth—about 1 minute. With the mixer still on low speed, gradually add the 300-gram confectioner's sugar, two teaspoons of vanilla bean paste and a pinch of sea salt if using unsalted butter.
- With your mixer at low/medium speed, beat until light and fluffy, about 3 to 5 minutes.
- Scrape the side and the bottom of the bowl, as well as your paddle attachment. Then mix again with your mixer at low-speed drizzle in the 60 gram of cold heavy cream, and mix until fluffy, about 30 seconds.
- Your Coffee Latte Buttercream is ready to use; For ideal spreading consistency, it is best used right away to spread onto your cakes.
- Your Coffee Latte Buttercream is ready to use; The buttercream will keep in an airtight container in the fridge for up to 3 days. Then, let the buttercream come back to room temperature using your stand mixer and paddle attachment and beat on low speed to make the frosting smooth again to bring it back to a spreadable consistency.
For step by step pictures of how to make
→ Coffee Latte Buttercream
Click → here
