Creamy Vegan Coffee Buttercream Frosting
Smooth, creamy vegan coffee frosting made with instant coffee for a bold, aromatic flavour that pairs perfectly with chocolate desserts like cake, cupcakes, brownies, and more. This easy homemade buttercream is velvety, fluffy, rich, and completely dairy-free, with a silky texture that spreads and pipes beautifully. It’s a little different from classic frosting flavours, but it’s one you’ll keep coming back to, and one everyone will keep asking for!
Servings: 12
Ingredients
- 2 teaspoons unsweetened dairy-free milk (unflavoured, room temperature)
- 2 teaspoons (2g) instant coffee
- ½ cup (113g) unsalted vegan butter (slightly softened)
- ⅛ teaspoon salt
- 2 cups (240g) powdered sugar (sifted if lumpy)
- 1 teaspoon vanilla extract
Instructions
- Add the milk and instant coffee to a small bowl and stir until the coffee has dissolved. If any granules remain, let the mixture sit for a minute, then stir again before setting aside.
- Add the butter and salt to a mixing bowl. Using an electric hand mixer, mix for 1 to 2 minutes until soft and creamy.
- Add 1 cup of the powdered sugar and mix at low speed. Once the powdered sugar is mostly incorporated, add the second cup. Mix again at low speed. Stop occasionally to scrape down the sides of your bowl.
- Add the coffee mixture and vanilla, then increase the mixer to medium speed and mix until light and fluffy, about 1-2 minutes. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Mix for another 1 to 2 minutes for an extra creamy, fluffy texture.
- Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found below.)
Notes
- Please read all of the information above, as well as the notes below, before making this recipe.
- This recipe makes enough frosting for 12 cupcakes, OR one 9 x 13 cake, OR a single-layer 8 or 9-inch round cake, OR a double-layer 8″ or 9″ cake using a very thin layer of frosting. The recipe can be doubled if you want a thicker layer of frosting on your 2-layer cake or for a double batch of cupcakes.
- If it's a very warm day or the buttercream seems too soft for the piping design you have in mind, chill it for 15-20 minutes before piping.
- Once you frost your cake or cupcakes, you can leave them out at room temperature for a day or two, but after that, refrigerate them.
- If using a stand mixer, use the paddle attachment. Follow the same directions above.
- If refrigerating for later use, store in an airtight container and refrigerate for up to one week. When ready to use, bring it to room temperature, add it to a bowl and mix with your electric mixer or stand mixer to freshen it up before using.
- If freezing for later use, store in an airtight, freezer-safe container and freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight. Once thawed, bring it to room temperature, add it to a bowl and mix with your electric mixer or stand mixer to freshen it up before using.
- Nutrition info is based on 1/12th of this recipe, made as written, on its own with no cake or cupcakes. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nutrition
Serving: 31g | Calories: 147kcal | Carbohydrates: 20g | Fat: 8g | Saturated Fat: 4g | Sodium: 25mg | Potassium: 13mg | Sugar: 20g | Vitamin A: 1IU | Calcium: 2mg
