Whether its winter or summer, this is a must-have recipe for those coffee lovers with a sweet tooth. It’s good all year around and very versatile. It’s a good way to spruce up those boring frosting recipes from our childhood and add a touch of coffee flavor to your desserts. Coffee isn’t just for drinking!

In this recipe, the coffee flavor is rich so I paired it with baked goods that have subtle flavors like old-fashioned cupcakes or traditional coffee cake. It can be used in place of any traditional frosting with your desserts. Get creative and see what you can come up with!

I used this old fashioned donut muffins recipe and they turned out to be way better than I though!

It’s important to be sure the butter is at room temperature, I like to leave it out the night before so its nice and cool but still very soft and easy to mix, or throw it in the microwave for a few seconds.



1 cup butter, room temperature

3 ½ – 4 cups powdered sugar (depending on sweetness preference

2 tablespoon freshly brewed hot coffee

1 tablespoon heavy cream 


  1. In a stand mixer, beat the butter until light and fluffy, about 5 minutes.
  2. Sift the powdered sugar and add half to the beaten butter. Beat until combined, about another 5 minutes then add remaining powdered sugar and mix for another couple minutes.
  3. Add coffee and heavy cream to the mixture and beat for another 3 minutes.
  4. Let the frosting come to room temperature and mix before use.


You can substitute freshly brewed coffee with instant coffee, if that’s more your speed. Use Use equal parts (1 tablespoon instant coffee and 1 tablespoon hot water).

If you would like to make ahead, or if you find yourself with extra buttercream, you can store unused frosting in the refrigerator for up to 7 days in an airtight container.

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