The silkiest vegan coffee buttercream that you've ever taste! So easy to make and full of espresso flavour, this buttercream pairs perfectly with cakes, cupcakes and brownies. Just 3 ingredients and 5 minutes to make and oh so worth it!
150gramsPlant Based Butter (unsalted)(1 & 1/3 sticks)
1tbspEspresso Coffee(15ml)
Instructions
Whip up the butter for 30 seconds before adding half of the icing sugar. Pulse a few times to incoroprate the sugar before increasing the speed. Whip for 30 seconds.
150 grams Plant Based Butter (unsalted), 350 grams Icing Sugar
Add the remaining icing sugar and the espresso coffee and whip for 30 seconds until the buttercream is light and fluffy.
1 tbsp Espresso Coffee
Notes
Yield: this recipe makes 3 US cups of buttercream, which is enough to fill and frost the top of a 9 inch round layer cake or approx 12 cupcakes.
Storage Tips: store any leftover buttercream in an airtight container in the fridge for up to 5 days. Bring back to room temperature and stir with a spatula before using.
Freezing: this buttercream can be frozen for up to 3 months in an airtight container. Defrost in the fridge overnight and re-whip with a spatula before using.
Coffee Options: I used an espresso coffee pod for a robust flavour but you can also use instant coffee or coffee emulsion (same quantity).
How to use: I love this coffee buttercream on my coffee layer cake, a traditional British dessert which is perfect for afternoon tea. It also pairs well with any flavour of cake, cupcakes and even brownies. I've even spread some on sugar cookies and it is such a great combo!
Decorating: this is a medium-consistency buttercream which is suitable for piping. Why not try a 1M cupcake swirl or a nice border on a cake? If the buttercream is a bit soft, add a small amount of icing sugar to thicken.
And finally, however you decide to use this buttercream, I hope you'll enjoy it. And if you do, please leave a 5-star rating and a comment to let me know. I love hearing from you. Have a wonderful day!