{"id":852,"date":"2025-04-30T08:18:33","date_gmt":"2025-04-29T20:18:33","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=852"},"modified":"2025-04-30T08:18:36","modified_gmt":"2025-04-29T20:18:36","slug":"espresso-buttercream-icing","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/espresso-buttercream-icing\/","title":{"rendered":"Espresso Buttercream Icing"},"content":{"rendered":"\n<p>A smooth, rich icing with a gentle coffee kick\u2014perfect for grown-up cakes and cupcakes.<\/p>\n\n\n\n<p>If you love the flavour of coffee and want something just a little more sophisticated than standard icing, this Espresso Buttercream is for you. <\/p>\n\n\n\n<!--more-->\n\n\n\n<p>Based on Chelsea\u2019s classic buttercream recipe, I\u2019ve swapped out the water and vanilla for a shot of freshly brewed espresso. The result is a soft, silky icing with real depth\u2014and it pairs beautifully with coffee, chocolate, caramel, or nutty cakes.<\/p>\n\n\n\n<p>The best part? It\u2019s just as easy to make as the original.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>100g butter, softened<\/li>\n\n\n\n<li>1\u00bd cups icing sugar, sifted<\/li>\n\n\n\n<li>1\u20132 tablespoons freshly brewed espresso (cooled)<\/li>\n\n\n\n<li>Optional: a pinch of salt to balance the sweetness<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Beat the butter:<\/strong><br>Using a mixer, beat the softened butter on medium speed for 1\u20132 minutes, until it is pale and fluffy.<\/li>\n\n\n\n<li><strong>Add the icing sugar:<\/strong><br>Add the sifted icing sugar in batches, beating well between additions. Scrape down the sides of the bowl as needed.<\/li>\n\n\n\n<li><strong>Add the espresso:<\/strong><br>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.<br>(If your icing gets too soft, add a bit more icing sugar to thicken.)<\/li>\n\n\n\n<li><strong>Optional \u2013 balance with salt:<\/strong><br>Add a pinch of salt to taste if the icing is too sweet for your preference.<\/li>\n<\/ol>\n\n\n\n<p><strong>How to Use<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Spread over cupcakes, layer cakes, loaf cakes, or brownies.<\/li>\n\n\n\n<li>Pipe onto cooled cakes using a star tip for a pretty swirl.<\/li>\n<\/ul>\n\n\n\n<p><strong>Make it your own:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mocha icing: Add 1 tablespoon cocoa powder with the icing sugar.<\/li>\n\n\n\n<li>Coffee + spice: Add a pinch of cinnamon or nutmeg for a warming twist.<\/li>\n\n\n\n<li>Espresso glaze version: Thin with more espresso and drizzle over muffins or bundt cakes.<\/li>\n<\/ul>\n\n\n\n<p>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&#8217;ve paired it with <a href=\"https:\/\/shadowfoot.com\/recipe\/espresso_cake\/\" data-type=\"post\" data-id=\"109\">Espresso Cake<\/a>.<\/p>\n\n\n\n<p>Let me know if you try it!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A smooth, rich icing with a gentle coffee kick\u2014perfect 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.<\/p>\n","protected":false},"author":1,"featured_media":858,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","_bluesky_dont_syndicate":"1","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[26],"tags":[86,113,120],"class_list":["post-852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet-things","tag-butter","tag-coffee","tag-icing-sugar"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-buttercream-icing.webp?fit=1215%2C787&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":109,"url":"https:\/\/shadowfoot.com\/recipe\/espresso_cake\/","url_meta":{"origin":852,"position":0},"title":"Espresso Cake","author":"Brian","date":"14 June 2005","format":false,"excerpt":"This is probably my favourite cake to make\u2014and not just for its flavour. An ex wrote this out for me from a recipe book he had, though he never made it himself. The handwritten note adds a little charm to what has become a go-to bake. What makes this cake\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":152,"url":"https:\/\/shadowfoot.com\/recipe\/rhurbarb-ripple-loaf\/","url_meta":{"origin":852,"position":1},"title":"Rhubarb Ripple Loaf","author":"Brian","date":"25 September 2012","format":false,"excerpt":"This Rhubarb Ripple Loaf is a beautifully moist and flavorful treat, with swirls of tangy stewed rhubarb running through a soft, buttery batter. Perfect for afternoon tea or as a dessert, it\u2019s as delightful to look at as it is to eat. Finished with a creamy vanilla frosting touched with\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8172\/8022853351_8d43183a9c.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":163,"url":"https:\/\/shadowfoot.com\/recipe\/orange-icing\/","url_meta":{"origin":852,"position":2},"title":"Orange Icing (Frosting)","author":"Brian","date":"30 March 2013","format":false,"excerpt":"This Orange Icing is the perfect complement to an orange cake, adding a bright, zesty flavour and creamy texture. Made with fresh orange zest and juice, it\u2019s easy to whip up, bringing a burst of citrusy sweetness to your dessert. Smooth and versatile, this icing can be adjusted to your\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8536\/8602852834_2a8a8b6306.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":154,"url":"https:\/\/shadowfoot.com\/recipe\/chocolate-icing\/","url_meta":{"origin":852,"position":3},"title":"Chocolate Icing","author":"Brian","date":"3 January 2013","format":false,"excerpt":"This icing (frosting) is very easy to make, and it simple pours smoothly onto the cake. This recipe should be sufficient for an 20cm (8\") cake, and will have some left over if adding it to a ring cake (as pictured).","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8361\/8339835306_c227b5eb66.jpg?fit=500%2C257&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":75,"url":"https:\/\/shadowfoot.com\/recipe\/lemon-cupcakes-with-lemon-icing\/","url_meta":{"origin":852,"position":4},"title":"Lemon Cupcakes with Lemon Icing","author":"Brian","date":"21 March 2009","format":false,"excerpt":"These lemon cupcakes with lemon icing are bursting with citrus flavor and are perfect for any occasion. The cupcakes are firm yet deliciously moist, and the lemon icing adds a creamy, tangy finish that complements the cake beautifully. Makes 12. Ingredients 115g butter, softened 115g caster sugar 2 eggs Zest\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3450\/3371285185_641c688594_d.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":135,"url":"https:\/\/shadowfoot.com\/recipe\/leanne-s-chocolate-cake\/","url_meta":{"origin":852,"position":5},"title":"Leanne&#8217;s Chocolate Cake","author":"Brian","date":"25 April 2009","format":false,"excerpt":"This chocolate cake, shared by my friend Leanne, was a hit during our night-fill supper breaks. Rich, spiced, and moist, it\u2019s a comforting classic topped with creamy chocolate icing that perfectly complements the cake\u2019s flavour. Simple to make and well-loved, this recipe brings back fond memories and is perfect for\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3654\/3514086464_f78322bcc3_d.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=852"}],"version-history":[{"count":2,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/852\/revisions"}],"predecessor-version":[{"id":859,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/852\/revisions\/859"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/858"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}