Coffee Whiskey Buttercream
Rich coffee and whiskey meet in this oh-so-smooth buttercream. Inspired by the Buena Vista’s famous Irish Coffee, this frosting pairs well with a variety of cakes and is a must for St. Patty’s Day!
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Unrelated to baking, I wanted to share that I got my first COVID vaccine yesterday! I lucked out and happened to check the website for appointments at just the right time, then immediately told a few coworkers about it who were also able to snag appointments before they were all gone 10 minutes later. Btw there were two full days with wide open appointments when this all started.
I know people have questions about the vaccine itself or life going back to normal if they get it. I’ve done a lot of research and talking to scientists and medical professionals (I have a pretty awesome group of friends and family, haha). If you’re genuinely curious, I can go into much greater detail, but just know that 1) this wasn’t a rushed, untested vaccine using risky science—it’s been three decades in the making, and 2) covid won’t ever go away, it just won’t be running our lives IF people get vaccinated.
Thank you for coming to my TED Talk.
Now for some coffee and whiskey. Buttercream, that is.
Unintentionally, 2021 is quickly turning into the year of boozy desserts. I swear I didn’t do it on purpose…mostly. But after my champagne cupcakes and red wine chocolate cake turned out so well, I couldn’t help myself when I was brainstorming for St. Patrick’s Day desserts. Coffee whiskey buttercream? Like, old fashioned Irish coffee cocktail flavored? Yes, please!
This is also so easy to make! What takes the longest is adjusting the flavors at the end, because you have to beat it thoroughly each time you add something, then taste and see if you’ve achieved your ideal flavor. But even with all of that, this takes maybe 10 minutes! It’s perfect to make while a cake cools.
Or, better yet, make it in advance and let the flavors deepen in the fridge for a few days.
Reminder: this is not suitable for children.
How to make coffee whiskey buttercream
In your large mixing bowl, beat the butter on high until very smooth.
Add the powdered sugar, one cup at a time, beating until smooth each time. Scrape the bowl.
In a small mixing bowl, combine the instant coffee and 1 tablespoon of the whiskey until fully dissolved.
Add it to the buttercream, along with the salt. Beat until fully blended. Taste. If you want more coffee flavor, dissolve a little in some of the remaining whiskey and beat into the buttercream. Otherwise, add the rest of the whiskey straight in. Beat until blended. Taste again, adding more powdered sugar or a splash of whiskey until desired flavor is reached.
Scrape the bowl and beat for about a minute to fluff up frosting, then stir for about a minute to release any air bubbles.
Pair this frosting with:
Eggnog Latte Cake (try using brandy or rum instead of whiskey for a traditional eggnog)
Tips and notes for this recipe
Start small with the coffee and whiskey
Be warned, the coffee can be overpowering depending on the type you use, so start small. You want to taste both coffee and whiskey. Taste as you go, because you can easily adjust it. And remember, you only need about 1/2 tablespoon instant coffee and about 1/4 cup whiskey, so it doesn’t take much to get a strong flavor.
Use quality coffee and whiskey
Please, for the love of all that is coffee, don’t use Nescafe. I like Starbucks Via Pike Place, because I found a good deal on Amazon when the whole dalgona coffee craze was dominating our pandemic life. But there are some really great brands out there, so go searching! I like to keep them on hand for baking, as you only need about 1 packet per recipe. As for the whiskey, you don’t need the super expensive stuff, but try to get something decent. I like to use Bulleit or Maker’s Mark, because they’re at Costco and #costcoislife.
My buttercream tools
Here are my must-have tools I use for making this buttercream. Affiliate links provided.
Coffee Whiskey Buttercream
- total time: 5-10 minutes
yields: about 3 cups, enough to fill and frost a two or three layer cake
Ingredients:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 4-5 cups powdered sugar
- ¼ teaspoon finely ground sea salt (or to taste)
- ½ tablespoon instant coffee or espresso
- ¼ cup whiskey or bourbon
- splash vanilla extract, optional
Instructions:
- Either in the bowl of your stand mixer, fitted with a paddle attachment, or in a large mixing bowl and using a hand mixer, beat butter on high until very smooth, about 30 seconds. Be sure the butter is soft but still matte looking. If it’s shiny, it’s over-softened and needs to go back in the fridge for a few minutes. *Note: I highly recommend European style butter because it has less water and is creamier.
- Add powdered sugar, one cup at a time, beating on low then increasing to high until smooth, about 1 minute. Stop after you’ve added 4 cups. You can add more at the end, if needed.
- In a small mixing bowl, combine instant coffee or espresso with one tablespoon of the whiskey. Stir until dissolved and smooth. Pour into the buttercream, scraping bowl to get all the coffee you can. Add the salt and beat on high until very smooth. Scrape the bowl.
- Taste buttercream. If you’d like a stronger coffee taste, stir another ½ tablespoon instant coffee with another tablespoon of whiskey and beat into the buttercream. Otherwise, add the remainder of the whiskey straight into the buttercream (or to taste). If you don’t want any more of a whiskey taste but need to smooth out the frosting, you can add a splash or two of heavy whipping cream instead. You can also add a splash of vanilla extract at this point if you want, but I left it out to let the coffee and whiskey shine. Beat on high until well blended.
- Scrape the bowl and taste again, adding the last cup of powdered sugar or a splash more whiskey, as needed. Don’t overdo it on the whiskey, though. It can cause the buttercream to break. If you want a more intense flavor, you can leave the buttercream in the fridge for a few days.
- Beat on high for about a minute, to fluff up the frosting. Then stir vigorously with a wooden spoon or rubber spatula for another minute to release the air bubbles.
Enjoy! If not using right away, cover tightly and store in the fridge. To bring out a stronger coffee and whiskey flavor, refrigerate for up to a week then let come to room temperature for a couple hours before using. Frosting can be stored in an airtight container in the fridge up to 2 weeks or the freezer for 1-2 months.
