How to make perfect coffee buttercream icing. Ideal for cupcakes, macarons and layer cakes
- 1 Cup Butter, at room temp.
- 3 ½-4 Cups Powdered Sugar
- 1 Tablespoon Instant coffee
- ½oz Hot water
- 2 Tablespoons Heavy Cream / Double Cream
In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a hand held mixer beat the butter for 5 full minutes, until light and fluffy.
Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for another 5 minutes then add the remaining powdered sugar and mix for 3 more minutes.
While powdered sugar is mixing into butter, in a small bowl add instant coffee and hot water. Add the coffee mixture to frosting with heavy cream and beat for another 3 minutes.
Spread or pipe frosting. Store in the fridge for up to 7 days, let come to room temperature and mix before using.