Coffee Buttercream


125 g Softened butter

125 g Icing sugar

1 tbs Coffee

35 g Water



Dissolve the coffee with 35 g of hot water.

Cream together the softened butter & the sifted icing sugar. 

When the mixture is light & fluffy stop the mixer, scrape down the sides of the bowl. Continue creaming the butter & icing sugar - make it lighter & fluffier.

Add the ~15 g(ml) of the coffee.

Continue creaming the mixture.

When the coffee has been fully incorporated, stop the mixer, scrape down the sides of the bowl and add in ~15 g(ml).

Continue creaming the mixture.

Stop the mixer & taste a little of the icing. Does it have a good coffee flavour? If not gradually add a tiny bit more & mix this in.

Additional information

With most buttercream icings the amount of butter & icing sugar can be changed to suit your preferences. The ratio of butter to icing sugar in the recipe above is approximately 1 part butter to 1 part of icing sugar. If you want a sweeter icing increase the amount of icing sugar. A ratio of 1 part butter to 3 parts icing sugar also works.