Ingredients
Scale
- 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