Espresso Buttercream Icing

A smooth, rich icing with a gentle coffee kick—perfect for grown-up cakes and cupcakes.

If you love the flavour of coffee and want something just a little more sophisticated than standard icing, this Espresso Buttercream is for you.

Based on Chelsea’s classic buttercream recipe, I’ve swapped out the water and vanilla for a shot of freshly brewed espresso. The result is a soft, silky icing with real depth—and it pairs beautifully with coffee, chocolate, caramel, or nutty cakes.

The best part? It’s just as easy to make as the original.

Ingredients

• 100g butter, softened
• 1½ cups icing sugar, sifted
• 1–2 tablespoons freshly brewed espresso (cooled)
• Optional: a pinch of salt to balance the sweetness

Method

1. Beat the butter:
   Using a mixer, beat the softened butter on medium speed for 1–2 minutes, until it is pale and fluffy.
2. Add the icing sugar:
   Add the sifted icing sugar in batches, beating well between additions. Scrape down the sides of the bowl as needed.
3. Add the espresso:
   Gradually beat in 1 tablespoon of cooled espresso until the icing reaches a smooth, spreadable consistency. Add up to 1 tablespoon more, a little at a time, if needed.
   (If your icing gets too soft, add a bit more icing sugar to thicken.)
4. Optional – balance with salt:
   Add a pinch of salt to taste if the icing is too sweet for your preference.

How to Use

• Spread over cupcakes, layer cakes, loaf cakes, or brownies.
• Pipe onto cooled cakes using a star tip for a pretty swirl.

Make it your own:

• Mocha icing: Add 1 tablespoon cocoa powder with the icing sugar.
• Coffee + spice: Add a pinch of cinnamon or nutmeg for a warming twist.
• Espresso glaze version: Thin with more espresso and drizzle over muffins or bundt cakes.

This icing is proof that a simple tweak, like swapping water for freshly brewed coffee, can transform a basic recipe into something memorable. In this picture, I’ve paired it with Espresso Cake.

Let me know if you try it!