Delicious coffee frosting with a rich texture perfect for cakes, cupcakes, cookies and more. This traditional frosting recipe is perfect for special occasions.
If you are looking for a rich and flavorful icing, this coffee frosting recipe is exactly what you want.
This is a take on an old family recipe my grandmother and mother made. Even though it takes a couple more steps than many other coffee frosting recipes, it is still quite simple.
And once you taste it, you will agree that it is well worth those extra steps.
Make sure to bookmark or pin this recipe so you can find it the next time you need it!
Note: Even though the eggs in this recipe are heated, always use pasteurized eggs since they will not be fully cooked.
How to Make Homemade Coffee Frosting from Scratch
Prep time for this recipe varies, but generally takes about fifteen minutes. You will need a saucepan, thermometer, mixing bowl, and a whisk or wooden spoon.
Note: It is important to use a cooking thermometer to ensure your mixture gets to the appropriate temperature.
Related Recipe: Chocolate cake made with coffee
Coffee Frosting Ingredients
With just a handful of simple ingredients, you can make this tasty frosting. The coffee flavor is the perfect level and works so well with any of your favorite desserts.
- Dark Brown Sugar (packed)
- Fresh Brewed Coffee
- Instant Coffee
- Cream of Tartar (substitutions)
- Egg Whites (pasteurized)
- Vanilla Extract
Brown Sugar: Dark brown sugar has a stronger molasses flavor, and that is perfect for this recipe. But, if all you have is light brown sugar, it can be used in a pinch.
Coffee: So, I like to brew my liquid coffee from fresh beans. The flavor is excellent, and I always have a pot brewing anyway. But, since we will also be using instant coffee powder for our frosting, you can brew a cup of instant for the liquid coffee in this recipe.
Eggs: We will be adding our hot mixture to our eggs, so it will cook them but for an abundance of caution, you should only use pasteurized eggs to prevent food borne illness. Read more info on egg safety here.
Vanilla Extract: This is used to add some flavor depth to our frosting. If you are all out, or looking for an alternative flavor option, almond extract also pairs well with our coffee frosting.
Related Recipe: Chocolate marshmallow frosting
Step by Step Instructions
Once you have your equipment and ingredients gathered, it’s time to make your frosting!
Remember to use a thermometer to ensure your mixture comes to temperature. Also be sure to constantly stir your mixture when pouring into your beaten egg whites.
This is key to achieving a great texture. Other than that, you’re ready to go!
Step 1: Add your brewed coffee, brown sugar, powdered coffee, and cream of tartar to your saucepan
Step 2: Cover and bring to medium high heat. Remove cover after three minutes
Note: While mixture is heating, beat egg whites
Step 3: Remove from heat after it reaches 242 degrees. It will be at a low boil
Step 4: Pour hot mixture extra slowly over your beaten egg whites while whisking the entire time
Step 5: Add vanilla extract and continue to whisk until your frosting thickens and holds it’s shape
Step 6: Frost your cake, cupcakes, or other dessert immediately and enjoy!
Related Recipe: Chocolate cupcakes
Classic Coffee Frosting
- 1 Saucepan
- 1 Cooking Thermometer
- 1 Mixing Bowl
- 1 Cup Dark Brown Sugar packed
- ⅓ Cup Fresh Brewed Coffee
- 2 Tbs Instant Coffee
- ⅓ tsp Cream of Tartar
- 2 Egg Whites pasteurized
- ½ tsp Vanilla Extract
- Add your brewed coffee, brown sugar, powdered coffee, and cream of tartar to your saucepan
- Cover and bring to medium high heat. Remove cover after three minutes
- Note: While mixture is heating, beat egg whites
- Remove from heat after it reaches 242 degrees. It will be at a low boil
- Pour hot mixture extra slowly over your beaten egg whites while whisking the entire time
- Add vanilla extract and continue to whisk until your frosting thickens and holds its shape
- Frost your cake, cupcakes, or other dessert immediately and enjoy!
Icing Recipe Notes
- Be sure to pour your hot mixture super slowly over your beaten egg whites. This is VERY important!
- It’s also important to use a thermometer to ensure you bring your mixture to 242 degrees
- You can store this frosting sealed in the refrigerator, but only for up to one day