The Best Coffee Buttercream for Decorating Sugar Cookies
This coffee buttercream does not have granules in it, making for a smooth & crusting buttercream that is perfect for piping.
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Equipment
- Stand Mixer with Paddle Attachment
- Measuring Cups & Spoons
- Rubber Spatula
- Towel to Cover Stand Mixer optional
Ingredients
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1 & 1/2 tsp. vanilla extract
- 1/2 tsp. LorAnn Super Strength Coffee Oil see section above for where to find this
- 1-2 tbsp. cold brew coffee or milk room temperature, see section above for deciding which to use
Instructions
- Add the room temperature butter to the stand mixer and mix until lighter in color and completely smooth.
- Add in four cups of powdered sugar. Use the rubber spatula to mix the powdered sugar into the creamed butter, then cover with a towel and mix with the stand mixer.
- Add one and a half teaspoons of vanilla extract and one half teaspoon of LorAnn Super Strength Coffee Oil into the mixer and mix until incorporated.
- Sample the buttercream at this point to check consistency and flavor.
- If the coffee flavor is just right or too strong, add in 1-2 tablespoons of room temperature milk. The amount of milk will depend on how much thinner you would like the buttercream consistency to be while piping.If the coffee flavor could be a bit stronger, add in 1-2 tablespoons of room temperature cold brew coffee (or regular brew or espresso). The amount of coffee will again depend on your preferred buttercream consistency.
- Mix all of the liquids into the buttercream, scraping the sides of the bowl to bring it all together.
- If using gel food coloring, add the color into the buttercream. Otherwise, add the coffee buttercream into prepared icing bags and decorate your cookies.