This is a recipe for an American-style coffee buttercream that is as delicious as it is simple. Versatile, with three options for adding coffee and Irish flavor, it is perfect for filling French macarons or frosting a cake. Make it as Irish as you like with liqueur, or kick up the coffee aromas with an instant coffee paste.
The Technique
An American-style buttercream is not as glamorous as a French buttercream but can be as flavorful and nearly as creamy. Enthusiastic whipping will lighten the heavy fat molecules in the butter and create a light texture. For the creamiest filling or frosting, sift the powdered sugar first and beat it into the butter a little at a time. A splash of whole milk or heavy cream is a professional secret I learned at a highly successful Los Angeles bakery; it gives the buttercream a slight shine and added smoothness.
On Coffee Flavor
You can use a variety of pantry staples and baking ingredients to achieve your desired level of java flavor. Coffee extract does the job if you want to avoid caffeine. But instant coffee dissolved in a bit of water is more affordable and lends a real java aroma.
To flavor with instant coffee, dissolve a teaspoon or two of instant coffee into the same amount of warm water to create a thick paste. Then, let it cool for a few minutes in the refrigerator while you beat the butter. The paste should be thick but pourable, about the consistency of heavy cream.
On the Liqueur
Bailey's Irish Cream is a rich whiskey-based liqueur boasting chocolate and vanilla flavors, two of which play well with coffee. A good starting point for a batch of buttercream is two tablespoons, but of course, you can tip in as much as you like (just keep an eye on the consistency of the buttercream). There is no need to be beholden to Bailey's; many other brands sell perfectly boozy and sweet Irish cream liqueurs. If none are your jam, there's always whiskey if you require an especially boozy dessert.
📖 Recipe
Coffee Buttercream with Bailey's
This incredibly simple buttercream is loaded with enticing coffee aromas and a kick of Irish cream. Designed to fill a small batch of French macarons, double or triple the recipe to frost a layer cake or batch of cupcakes.
- Total Time: 15 minutes
- Yield: About 2 cups 1x
Ingredients
- 8 ounces (2 sticks) of unsalted or salted butter, softened
- 3½ to 4 cups of confectioner's sugar, sifted
- pinch of salt (if using unsalted butter)
- 1 tablespoon of vanilla extract
- 1 to 2 teaspoons of coffee extract or dissolved in a teaspoon of hot water (or coffee extract)
- 2 tablespoons of Bailey's Irish Cream, to taste, optional
- 2 tablespoons of heavy cream, optional
Instructions
- Make the coffee paste. In a small bowl, mix the instant coffee with hot water and stir to dissolve all of the granules. Let it cool in the refrigerator to at least room temperature before adding it to the buttercream.
- Beat the butter until light and fluffy. In a stand mixer with a paddle or a large bowl if using a hand mixer, beat the butter and salt at high speed for five minutes. It is ready when it lightens in color and increases slightly in volume.
- Add your flavorings. Beat in the cooled coffee paste, liqueurs, and any extracts.
- Slowly add the sugar, then the heavy cream. In several additions, slowly add the sifted powdered sugar while beating at low speed. For the smoothest frosting, beat each addition of sugar in completely before adding more. Scrape the bottom of the bowl often. Beat in the heavy cream last if using. Once all the sugar and the cream are added, beat on high speed for a minute or two more.
- Taste and adjust. Taste the frosting and add more coffee paste, flavor extracts, or Bailey's if you like.
- Use immediately or store chilled. If not using right away, store the frosting airtight in the refrigerator. Bring the frosting to room temperature before using it, and beat it with a mixer or whip with a whisk as needed to revive it.
Notes
You can substitute any liqueur you like or whiskey for the Irish Cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Whipping
- Cuisine: American
- Diet: Gluten Free
Keywords: coffee buttercream, buttercream with Bailey's
Joan W
I miss your macarons!
Heather H.
Yum! My hubby would love this too!