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Chocolate Espresso Buttercream Frosting

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Chocolate Espresso Buttercream Frosting

Chocolate Espresso Frosting


  • 1 1/2 sticks of butter softened or dairy-free butter
  • 1 c. cocoa
  • 5 c. powdered sugar
  • 1/2 c. milk or dairy-free milk
  • 2 tsp vanilla
  • 1/2 tsp espresso powder


  1. In the bowl of your stand mixer fitted with the paddle attachment beat the butter until smooth. Add powdered sugar and cocoa one cup at a time and beat until creamy.
  2. Add in vanilla, espresso powder and 1/4 cup of milk. Slowly increase speed to blend together. Add the last 1/4 cup of milk as needed. Mix for 2 minutes until fully blended. (if it's too thin, add more powdered sugar 1/4 c. at a time until you've reached the desired consistency) 
  3. Frosting should be fluffy and lightly chocolatey. Spread onto cakes, cupcakes, cookies or enjoy a spoonful. Yummy!

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