Vanilla Bean Espresso Buttercream Frosting (Edit recipe)

Light and airy Vanilla Bean Espresso Buttercream Frosting is made with 5 ingredients in less than 10 minutes. This easy, homemade frosting has speckles of espresso and vanilla seeds for a beautiful and decadent finish to your favorite cookies, cakes, cupcakes, and brownies!

8 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	151
Fat:	11 g
Carbohydrates:	13 g
Protein:	4 g
Cholesterol:	28 g
Sodium:	2 mg
Fiber:	0 g
Sugars:	12 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 18

Ingredients

226 grams Unsalted Butter, (1 cup)
450 grams Powdered Sugar, (1 pound)
1.5 tsp Espresso Powder
1 tsp Vanilla Paste
2 Tbsp Heavy Cream (Whipping Cream)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat the butter until smooth and creamy, 2-3 minutes.
Add the powdered sugar and espresso powder and mix on low speed until completely incorporated.
Add the vanilla and enough cream for desired consistency.
Scrape down the sides and bottom of the bowl. Beat on medium speed for 3-4 minutes until light and airy.

Notes

Storage: Store buttercream in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freezer: Store the frosting in a resealable freezer-safe bag in the freezer for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.