Coffee Buttercream

fills and frosts 2 layer cake Conversion Chart Print


½ cup of unsalted butter, softened and at room temperature
cup of confectioner's sugar
1 teaspoon of almond extract
2 tablespoons of instant coffee powder
2 tablespoons of boiling water


1. Dissolve coffee in boiling water. Allow it to cool.
2. In a large bowl beat butter & sugar on slow speed until the sugar has blended in. This will keep the sugar from jumping out of the bowl. Then switch to medium & beat for 3-5 minutes.
3. Add almond extract & coffee mixture. Continue to beat for another minute. If frosting is too thick you can add milk or heavy cream till desired consistency is reached.