Coffee Buttercream
Yields: 2 Cups
  • 2 tablespoons dark-roast instant coffee granules
  • 2 teaspoons water
  • 1 cup unsalted butter, softened
  • 2⅔ cups confectioners’ sugar
  • 2½ teaspoons vanilla extract
  • 1 teaspoon kosher salt
  1. In a small bowl, stir together coffee granules and 2 teaspoons water until granules are dissolved. Set aside.
  2. In a large bowl, beat butter with a hand mixer at medium speed until creamy, 2 to 4 minutes; scrape sides of bowl. Add coffee mixture, confectioners’ sugar, vanilla, and salt, beating until smooth. Use immediately.
Note: Buttercream can be made the day before and refrigerated. When ready to use, let stand at room temperature until softened, whisk until smooth, and place in a piping bag fitted with a medium star tip.
Recipe by Louisiana Cookin at