I know not everyone has an espresso maker, and that’s cool- you can use strong coffee as a substitute. You only need a teaspoon anyway, so it’s just the snob in me that bothers to pull a shot to use in this frosting. This is the tastiest coffee-flavored buttercream I’ve made yet. Often times coffee frostings are very overpowering, almost to the point where whatever flavor cake you baked gets lost in the bitterness. This one’s nice and smooth and creamy, my husband declared it “the best frosting [I’ve] ever made.” I used this stuff to top some Best Chocolate Cupcakes that I baked with cappuccino chips. I had a problem with the chips sinking to the bottom of the cake, which was a bummer, but I did the other half of the dozen with Andes baking bits and mint frosting and that turned out pretty tasty. Oh, this recipe makes more than enough buttercream to frost a dozen cupcakes. I always forget to specify that stuff.
For the espresso buttercream you will need:
- 1/2 cup vegan margarine
- 1/2 cup vegan shortening
- 3 cups confectioner’s sugar
- pinch salt
- 1 tsp vanilla
- 1 Tbs instant coffee granules
- 1 tsp freshly brewed espresso (or strong, hot coffee)
- 1 tsp unsweetened nondairy milk
- Beat together the margarine, shortening, salt and sugar until well combined. Add vanilla and beat until frosting is smooth.
- In a small bowl or cup mix together the coffee granules, hot espresso (or coffee) and nondairy milk until the granules are dissolved. Cool completely.
- Add coffee mixture to butter mixture and beat until smooth.