Vanilla Espresso Buttercream

This frosting recipe is a spin on my traditional american buttercream recipe. It adds instant espresso powder and pairs really well with my coffee layer cake.

Ingredients

• 1 cup unsalted butter, room temp

• 450g powdered sugar

• 2 tsp vanilla extract

• 2 tbsp heavy cream

• 2 tbsp instant espresso powder

• 1/8 tsp salt

Instructions

1. Add the butter to your stand mixer. Mix for a minute on medium speed.

2. Add powdered sugar. Cover stand mixer with a kitchen towel (prevents a mess) and mix on medium for two minutes.

3. Add heavy cream and vanilla and salt and mix again. The more heavy cream you add, the less stiff your buttercream will be.

4. Scrape down the bowl and add instant espresso powder. Mix until combined.

Thank you for reading! If you try this recipe out, please leave a comment down below!!