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Overhead shot of vanilla bean espresso buttercream in a bowl with two coffee cupcakes frosted with the buttercream.

Vanilla Bean Espresso Buttercream Frosting

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5 from 1 review


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!


  • 226 g (1 cup) unsalted butter, at room temperature
  • 450 g (1 pound) powdered sugar
  • 1 1/2 teaspoons instant espresso powder
  • 2 teaspoons vanilla bean paste
  • 2-4 tablespoons heavy cream or milk


  1. 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.
  2. Add the powdered sugar and espresso powder and mix on low speed until completely incorporated.
  3. Add the vanilla and enough cream for desired consistency.
  4. Scrape down the sides and bottom of the bowl. Beat on medium speed for 3-4 minutes until light and airy.


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.

  • Prep Time: 8 minutes
  • Category: Frosting & Fillings