A coffee frosting recipe that ticks all the boxes—silky, creamy, and smooth. Made without powdered sugar, this melt-in-the-mouth coffee buttercream recipe elevates your cakes, cupcakes, and brownies. It offers the unique advantage of adjustable sweetness, letting you customize it to perfection.
Why Skip the Powdered Sugar?
This coffee frosting recipe is adapted from our popular condensed milk buttercream, also known as Russian buttercream. It calls for just two base ingredients—condensed milk and butter—making it incredibly simple and versatile. Skipping the powdered sugar not only streamlines the process but also results in a frosting that is exceptionally creamy and smooth.
By omitting powder sugar, this recipe allows for greater control over the sweetness. You can easily adjust the flavor by adding more or less condensed milk, and tailoring the frosting to your preference.
Plus, the smooth texture of the buttercream perfectly complements the rich coffee flavor, making it an ideal choice for cakes, cupcakes, and more.
If you are not a fan of condensed milk and still prefer a smooth and creamy frosting then you can use our buttercream frosting recipe without powdered sugar as the base and add coffee to it as mentioned in this recipe.
And without saying an American Buttercream frosting would also work as the base recipe here.
Ingredients
- 227 gms (1 cup) Butter, softened
- 140 gms Sweetened Condensed Milk
- 2 tsp Instant Coffee Powder
- 3 tbsp Hot Water
Notes:
- Butter - Unsalted butter is preferred for better control over the flavor. Use room temperature butter to achieve a smooth and creamy frosting, as it blends easily with the condensed milk.
- Coffee Powder - The quality of the coffee powder is crucial as it provides the primary flavor in this recipe. Make sure to use high-quality instant coffee granules and dissolve them thoroughly to avoid any granules.
Print the detailed recipe from the recipe card below by scrolling to the end of the page.
Step by Step Instructions
Prepare the Coffee:
In a small bowl, dissolve the instant coffee powder in hot water and set aside to cool (image 1).
Place the softened unsalted butter in a large mixing bowl. Using an electric mixer or a stand mixer with a paddle attachment, beat the butter at medium-high speed until smooth and creamy, for 4-5 minutes. Pause occasionally to scrape the sides of the bowl to ensure even mixing. (image 2)
Gradually add the sweetened condensed milk to the creamed butter in two to three batches. Continue to beat the mixture at medium speed until well combined and smooth. (image 3)
Once the coffee mixture has cooled to room temperature, slowly pour it into the butter and condensed milk mixture.
Beat on medium speed until the coffee is fully incorporated and the frosting is smooth and creamy.
Adjust Sweetness (Optional):
Taste the frosting and adjust the sweetness by adding more or less condensed milk if desired. This gives you the best way to customize the frosting to your personal preference.
Beat briefly to mix any additional condensed milk.
Use the coffee buttercream frosting immediately to frost your favorite desserts like chocolate cake, chocolate cupcakes, coffee cupcakes, or brownies.
Coffee lovers or not, this coffee-flavored frosting will impress, especially when paired with chocolate. Its rich, creamy texture and bold flavor create an irresistible and elevates any dessert to the next level.
Hands down, this is my favorite of all the frosting recipes I have shared here.
So what are you waiting for, fill your piping bag with a nozzle of choice and frost your cupcakes, btw our eggless brownie cupcakes are frosted with buttercream made with this coffee frosting recipe.
Storage Instructions
For the best texture, making and using this homemade buttercream frosting immediately is recommended, as it is smoothest when fresh.
Since the recipe comes together in just 15 minutes, it’s easy to prepare even on a party day.
You can frost or fill your cake layers or cupcakes and then store them if needed which is my preferred way of storing.
Having said that you can also use the methods mentioned below if you have any leftovers:
- Refrigeration: If you need to store the frosting, keep it in an airtight container in the refrigerator for up to 1 week. Before using, allow it to come to room temperature and re-whip to restore its creamy consistency.
- Freezing (Optional): For longer storage, freeze the frosting in an airtight container or resealable plastic bag for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and re-whip before using.
Pro Tips
- Use Room Temperature Ingredients: Ensure the butter is fully softened to room temperature before you start. This helps create a smoother, creamier frosting and ensures it blends well with the condensed milk.
- Dissolve the Coffee Completely: Dissolve the instant coffee powder in hot water until no granules remain. This prevents any gritty texture in the frosting and ensures an even distribution of coffee flavor.
- Use Fresh Coffee Powder: For the best and strong coffee flavor, use high-quality, fresh coffee powder. The quality of the coffee directly affects the overall taste of the frosting.
- Adjust the Sweetness: The amount of condensed milk can be adjusted to your liking. Start with the recommended amount, taste, and then add more if you prefer a sweeter frosting.
- Refrigeration and Re-whipping: If you need to store the frosting, bring it back to room temperature and re-whip it for a few seconds before use. This will restore its smooth, creamy texture.
- Flavor Customization: This frosting is versatile. You can easily customize it by adding different flavors, like vanilla extract, cocoa powder, crushed Oreos, or a dash of cinnamon, to complement the coffee.
How much Frosting does this recipe make?
This recipe makes approximately 2 to 2.5 cups of coffee buttercream frostings. This amount is typically enough to frost a standard 8-inch or 9-inch two-layer cake or about 12-16 cupcakes, depending on how thickly you apply the frosting.
Best Pairing Recommendations
The slight bitter and aromatic notes of this best coffee frosting pair well with
Frequently Asked Questions
Yes, you can use salted butter, but it may slightly alter the flavor.
Instant coffee powder is recommended because it dissolves completely, giving a stronger and more consistent flavor without adding extra liquid. Brewed coffee might dilute the frosting and affect the texture.
Ensure all ingredients are at room temperature before starting. Add condensed milk a little at a time. If the frosting starts to curdle, simply beat the mixture together and it will come together.
Yes, this frosting is great for piping. It holds its shape well and can be used for decorating cakes, cupcakes, and other desserts. If it feels too soft for piping, chill it for a few minutes to firm it up slightly.
Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Easy Coffee Frosting Recipe without icing sugar
Ingredients
- 227 gms (1 cup) Butter softened
- 70 gms Condensed Milk refer notes
- 2 tsp Instant coffee powder
- 3 tbsp Hot Water
Instructions
- In a small bowl, dissolve the instant coffee powder in hot water and set aside to cool.
- Place the softened unsalted butter in a large mixing bowl. Using an electric mixer or a stand mixer with a paddle attachment, beat the butter at medium-high speed until smooth and creamy, for 4-5 minutes. Pause occasionally to scrape the sides of the bowl to ensure even mixing.
- Gradually add the sweetened condensed milk to the creamed butter in two to three batches. Continue to beat the mixture at medium speed until well combined and smooth.
- Once the coffee mixture has cooled to room temperature, slowly pour it into the butter and condensed milk mixture. Beat on medium speed until the coffee is fully incorporated and the frosting is smooth and creamy.
- Taste the frosting and adjust the sweetness by adding more or less condensed milk if desired. This gives you the best way to customize the frosting to your personal preference. Beat briefly to mix any additional condensed milk.
Notes
- Use the coffee buttercream frosting immediately to frost your favorite desserts like chocolate cake, chocolate cupcakes, coffee cupcakes, or brownies. In fact I have used this frosting to go with our brownie cupcake recipe.
- Use Room Temperature Ingredients: Ensure the butter is fully softened to room temperature before you start. This helps create a smoother, creamier frosting and ensures it blends well with the condensed milk.
- Dissolve the Coffee Completely: Dissolve the instant coffee powder in hot water until no granules remain. This prevents any gritty texture in the frosting and ensures an even distribution of coffee flavor.
- Use Fresh Coffee Powder: For the best and strong coffee flavor, use high-quality, fresh coffee powder. The quality of the coffee directly affects the overall taste of the frosting.
- Adjust the Sweetness: The amount of condensed milk can be adjusted to your liking. Start with the recommended amount, taste, and then add more if you prefer a sweeter frosting.
- Refrigeration and Re-whipping: If you need to store the frosting, bring it back to room temperature and re-whip it for a few seconds before use. This will restore its smooth, creamy texture.
- Flavor Customization: This frosting is versatile. You can easily customize it by adding different flavors, like vanilla extract, cocoa powder, crushed Oreos, or a dash of cinnamon, to complement the coffee.
Leave a Reply