- Hide menu

Espresso Buttercream Frosting

LoadingFavoriteAdd to favorites

Raw-Espresso-Buttercream-frosting being piped out~ raw, vegan, gluten-free ~

This frosting is so creamy and velvety smooth, and I just love it! Fantastic for piping or just frosting a cake.  When you first make this frosting, it will be liquidy, so be sure to place it in the fridge to firm up before using it.  It will go from a liquid state to a very firm state over time, so you will have to pay attention and take it out when it reaches the proper consistency.

It will hold up to room temperature for a decent amount of time but if left out for too long, or if the room air is very warm, it will over-soften.  If that happens,  just place it in the fridge for a little bit, and it will firm back up.   I have always loved flavored coffee treats, and this frosting definitely plays into that love affair.   If you are not able to have caffeine, you can use coffee flavoring as a substitute.

To help you understand the roles of the ingredients used, I want to take a moment to explain them.

Soaked Cashews

Coconut Milk

Maple Syrup

Vanilla & Salt

photo of coffee beansCoconut Oil

Sunflower Lecithin

Instant Espresso Powder

I used instant espresso which has a better, darker flavor than the typical store-bought instant coffee.  By adding just a teaspoon to a recipe, it will give it a darker, richer flavor to your chocolate recipes but you won’t detect the coffee flavor. Once you start using more than a teaspoon, the coffee flavor will start to make its presence known.

Since this recipe is all about the espresso flavor, I wanted to explain the differences in using different coffee products in recipes. Since I never grew up as a coffee drinker, I had to explore this world a bit to understand these differences.  The ones that I talk about below can be used as a substitute for instant espresso powder if need be.  I haven’t tested them with this recipe but in a pinch, we all experiment, don’t we. :)

antique jar of raw, vegan Espresso-Buttercream-FrostingIngredients:

Yields 5 cups


  1. After soaking the cashews, drain and rinse them well.  Set aside.
  2. In a high-speed blender combine in order; coconut milk, maple syrup, vanilla, salt, and cashews.   By placing the liquids in first, it helps the blades spin more easily.  Blend until creamy and don’t feel any grit in the frosting.  Depending on the blender, this may take anywhere from 1-5 minutes.
  3. While the blender is running and a vortex is in motion, drizzle in the coconut oil.  Make sure that it gets well incorporated.
  4. Now add the lecithin and process just until mixed in.
  5. Place the frosting in an airtight container and place in the fridge for 2-4 hours to firm.
  6. This will keep for 3-5 days.

Additional Cake Tips:

If you are new to using piping bags, I wanted to show you an easy way to
get the frosting into the bag without wearing it. :)
Fit the piping bag with the desired piping tip, slide the bag down into a glass
or jar as shown below.

showing how to load Raw Espresso Buttercream Frosting into the piping bag

Scoop out some frosting with a spatula or a utensil with a straight edge.
The straight edge will allow you to clean the frosting off of it on the side of
the container, assuming it goes into the bag.

a close up of Raw Espresso Buttercream Frosting

Don’t try to transfer the whole jar of frosting into the bag at once.  Get the
frosting as deep into the bag as you can without disturbing the sides.

loading a piping bag with Raw Espresso Buttercream Frosting

Once the bag is half full, remove it and twist is shut.  Work out any air bubbles
before you start piping.  Air bubbles will disrupt the look of your piping.  I mentioned
to only fill your bag about half full, that way it will be easier to handle
while you are piping.  You don’t want it to be so full that the
frosting is also escaping from the other end and you find a blob has fallen
onto your shoe… but then this frosting is so good, and it would make even a flip-flop
taste amazing. hehe

a piping bag of Raw Espresso Buttercream Frosting ready to go

a jar Raw Espresso Buttercream Frosting with twine tied around it

11 thoughts on “Espresso Buttercream Frosting

  1. sharon says:

    This looks delicious, it’s a must try thx

  2. Diane says:

    Hello Amie-Sue,
    I am sooooo enjoying your recipes. They are fantastic! Just a quick question…….I made the espresso buttercream frosting can I freeze it?

    • amie-sue says:

      Good evening Diane, I find that the frosting don’t freeze to well. The consistency changes. I am thrilled to hear that you are enjoying the recipes. I sure have fun creating them… far tooooo much fun. hehe Have a blessed evening, amie sue

  3. Veronica says:

    This frosting works perfectly on a simple raw chocolate cupcake! Especially when you add a shot of espresso to the cup cake batter. I used refridgerated canned coconut milk; the creamy, fat part, and one shot of espresso, since I didn’t have instant espresso powder. It turned out great! I will bring a few cupcakes and frosting to work too! :) Thanks for a great recipe, as usual Amie-Sue! :)

    • amie-sue says:

      Sounds delightful Veronica! Thank you for sharing. How did the work crew like them? I love all things coffee flavored, just not so much drinking it straight, unless it is cold-pressed with almond milk and stevia. hehe I hope you had a great week. I also hope you can relax and enjoy your weekend. Blessings, amie sue

  4. NEWu says:

    What instant espresso powder to you recommend? I have looked locally and I can’t find it in our two big health food stores here. A list of all of your recommended products or ingredients that could be quickly scrolled down through would be of great benefit …all on one page. I go to the ingredients page which is a great benefit but I may not find what I am looking for. Maybe I have missed it. Also, when I am on my laptop computer the store icon does not show at the bottom but on my desktop it does. While you are revamping or making changes please consider this. I haven’t found where to move or collapse a tool bar yet to help me out! You are so great…Thanks.

    • amie-sue says:

      Good morning NEWu,

      For this recipe, I had used the following espresso powder: https://nouveauraw.com/recommended-ingredients/coffee-tea/medaglia-doro-instant-espresso-coffee-2-oz/. But you can also click: https://nouveauraw.com/recommended-ingredients/coffee-tea/ to look at other options.

      I wish to address and ask a few questions regarding your ingredient request list. Are you wanting an ingredient/equipment list on each individual recipe or do you want my Amazon store to be in list format, rather than in category and photo presentation?

      You stated, “when I am on my laptop computer the store icon does not show at the bottom but on my desktop it does.” We made adjustments earlier this week, shortening and collapsing the left menu bar so everything can be viewed regardless of a persons resolution on their computer. Can you please send me a screenshot of what you are seeing on your laptop? Please send it to [email protected]. Also, let us know what browser and resolution your computer is set at.

      I appreciate your feedback. :) Blessings, amie sue

      • NEWu says:

        I love all STORE photos, descriptions don’t change a thing. I just figured out it is my zoom. I like to keep my zoom on 125% so I could not see below Community Forums. With 100% zoom setting I can see everything. I would go to the Raw Ingredients page looking for a link to the store. It’s all good! I see the Espresso in the Store now! Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *