Servings 2.5 cups
Ingredients
- 1 cup unsalted butter, at room temp
- 3 cups powdered sugar, sifted
- 1/4 teaspoon kosher salt
- 2 teaspoons instant coffee mixed with 3 Tablespoons hot water (See Kelly’s Note)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
- Add the sifted powdered sugar and salt and beat until combined.
- Stream in the coffee and continue mixing until well combined, scraping down the sides as needed, about 2 minutes.
- Increase the speed to high and beat the frosting an additional 2 minutes until fluffy. It will lighten in color as it mixes. Use immediately or refrigerate in an airtight container for up to 1 week.
Notes
- For added coffee flavor, substitute 2 to 3 tablespoons of coffee liqueur for the instant coffee mix.
- Store any leftover frosting in an airtight container in the refrigerator for up to 1 week. Before using it, let it come to room temperature and give it a quick re-whip to restore its smooth consistency.
- This coffee frosting can also be stored in the freezer for up to 3 months! To maintain the silky smooth consistency, bring it to room temp in the refrigerator, then if necessary, re-whip it in a stand mixer to guarantee the best texture.
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