Easy Coffee Buttercream Frosting
Cook’s Illustrated

10 Tbsp unsalted butter, softened
5 oz. confectioners’ sugar
Pinch of salt
1/2 tsp vanilla extract
1 Tbsp heavy cream
1 1/2 tsp instant espresso or 2 tsp instant coffee

Dissolve the espresso or coffee in the vanilla and cream. In a standing mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt and beat on medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape the bowl again, and add the vanilla, cream, and espresso or coffee. Beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about four minutes, scraping down bowl once or twice. (If using a handheld mixer, double the mixing times.)

Use immediately for easy spreading. If you refrigerate the frosting, it needs to come to room temperature to soften before use.

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