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Light, whipped salted buttercream frosting made with coffee cream (18% milk fat or higher). Frosts one 8-inch cake or about 16 cupcakes.
5 min
Prep Time
16
Servings
Adjust cream to reach desired stiffness. Use fresh icing sugar for best results. Recipe doubles for a 9x13 cake or larger cakes. Can be refrigerated for a week or frozen.
Beat the butter until light and creamy.
Add the icing sugar and beat until combined and smooth.
Add 4 tablespoons of coffee cream to start (add up to 5 tablespoons or more as desired) to reach your preferred consistency; for stiffer frosting use less cream, for lighter frosting use more. Add cream one tablespoon at a time.
Add the vanilla and continue mixing until fluffy and thoroughly combined.
If frosting becomes too thin, add more icing sugar to thicken. If too stiff, beat in a little more cream.