Prep Time
10 Mins
Yield
Makes about 2 1/4 cups

If you love lots of frosting, double the recipe.

 

How to Make It

Step 1

Beat first 4 ingredients at medium speed with an electric mixer until creamy.

Step 2

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.

Ratings & Reviews

ARTHURS24's Review

ARTHURS24
October 09, 2010
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.

lovelaura's Review

lovelaura
March 16, 2009
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.