Beat first 4 ingredients at medium speed with an electric mixer until creamy.
Gradually add powdered sugar alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 2 Tbsp. additional milk for desired consistency.
This is a very good buttercream recipe. I used it to make a fondant cake and it worked perfectly. Unlike the other review, I found the espresso flavour to be perfect with the added flavour of the vanilla. Not too bitter at all. My only possible criticism is that it seemed very sweet, but I mean, it's buttercream! Great recipe.
the first time i made this icing, the espresso flavor was way too strong. It was almost bitter. Not to mention the Instant espresso makes the icing a very unappetizing color. The second time around i cut the espresso in half to 1/2 tablespoon. It came out great! the perfect color, texture and flavor.
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