Espresso Buttercream

Name: Espresso Buttercream | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 4
Ingredients: 1 teaspoon instant espresso powder; 2 teaspoons (10ml) vanilla extract; ¼ cup (50 ml) heavy cream; ¼ cup (50 ml) milk; 1-½ cups (130 g) cocoa powder; 1-½ cups (220 g) unsalted butter, softened; 5 cups (500 g) powdered sugar (about 1 pound)

KitchenAid Chef

Serving

Overview
Ingredients
Step by step

Ingredients

1 teaspoon instant espresso powder

2 teaspoons (10ml) vanilla extract

¼ cup (50 ml) heavy cream

¼ cup (50 ml) milk

1-½ cups (130 g) cocoa powder

1-½ cups (220 g) unsalted butter, softened

5 cups (500 g) powdered sugar (about 1 pound)

Step by step

Add sugar, butter and cocoa to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix until smooth and well blended. Stop and scrape bowl.
Turn to Speed 4 and slowly drizzle in cream and milk; mix until well blended. Stop and scrape bowl. Add vanilla and espresso powder; mix until well blended.
Chef's tip: If buttercream appears dry, add more milk, 1 tablespoon at a time until it reaches the desired consistency. If it appears too thin, add more powdered sugar, 1 tablespoon at a time.