I don’t know about you, but I have always loved bakery buttercream frosting. You know the type – the cupcakes in the supermarket with the mile high frosting in bright neon pinks and yellows. The type that’s so sweet that it makes your teeth hurt a bit, and there’s just a little bit of grit from the sugar. Pure heaven, I tell you.
For the majority of my life, I’ve had the palette of a 7 year old child, able to put away hyper-palatable foods like that by the truckful. It’s only been in the past 10 years or so that I’ve come to appreciate a more mature type of frosting. This recipe for coffee buttercream is no exception.
Based on a recipe from America’s Test Kitchen, this is my go-to frosting recipe. It’s rich and decadent and pairs perfectly with a chocolate cupcake. The recipe is large and makes enough to frost 24 cupcakes with a sky-high pile of frosting. You could easily cut the recipe in half if you don’t want to go into a sugar coma after eating a cupcake.