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High-angle shot of dense mocha-colored frosting with silky peaks on a chocolate cake. (Kahlua Buttercream Recipe)

Kahlua Buttercream Recipe: The Ultimate Silky Espresso Frosting

This Kahlua Buttercream Recipe features a dense, silky texture with deep espresso notes. Perfect for chocolate cakes, it boasts a mocha-toned finish, rustic swirls, cocoa dusting, and whole roasted espresso beans for a professional Pinterest-ready look.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 slices
Course: Cake Toppings, Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (454g) Unsalted Butter Softened to room temperature
  • 6-7 cups (750-875g) Powdered Sugar Sifted
  • 1/4 cup (60ml) Kahlua Liqueur Room temperature
  • 2 tbsp (10g) Instant Espresso Powder Dissolved in the Kahlua
  • 1/2 tsp Fine Sea Salt
  • 1 tbsp Dark Cocoa Powder For dusting
  • 12 whole Roasted Espresso Beans For garnish

Equipment

  • 1 Stand Mixer Fitted with a paddle attachment
  • 1 Sifter For the powdered sugar
  • 1 Offset spatula For creating rustic swirls

Method
 

How to make Kahlua Buttercream
  1. Beat the softened butter on medium-high speed for 5 minutes until pale and fluffy.
  2. Dissolve the espresso powder into the Kahlua until no lumps remain.
  3. Add the powdered sugar slowly on low speed, followed by the Kahlua slurry and salt. Increase speed to high and whip until silky and mocha-toned.
  4. Spread thick layers onto cake, finish with rustic swirls, a dusting of cocoa, and whole beans.

Notes

Always sift your sugar to avoid grains.
Dissolve espresso in the liqueur for even color distribution.