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I will warn you now that this blog post is a tease.

Today, it is the Espresso Buttercream filling that you see in the photo. It looks a little stiff because I just took it out of fridge. I’m using it later to glue together the two cookie halves to make an incredible sandwich cookie. Here is that cookie:


The cookie recipe will appear tomorrow. I promise. And later this week I’ll review the new cookbook Stuffed by Heather Mubarak. Suzi and I are living out of this cookbook and this cookie, the Coffee Lover’s Cookie, is a reason why.

On to the Espresso Buttercream. It is simple to describe. It is perfect. Ideal for this cookie but, golly, it can be used so many ways. As a frosting for brownies. As a little dab on the end of chocolate wafers. It is sweet but not overpoweringly so. There is espresso flavor, but, again, it’s not going to dominate. Just make you very happy. You can wait for the cookie recipe tomorrow, or you can go ahead, make this buttercream and enjoy it anyway you like.

Ever put dulce de leche on bananas? Well, here’s the espresso alternative.

Espresso Buttercream

Yield: 2 ½ cups


  • ½ cup [113 g] unsalted butter, at room temperature
  • 3 cups [360 g] confectioners’ sugar, sifted, plus more as needed
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons fine espresso powder (not granules)
  • Pinch of salt
  • 1 to 2 tablespoons heavy cream or whole milk, as needed


In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 3 minutes, until smooth and creamy. Stop the mixer and

scrape down the sides of the bowl.

Turn the mixer speed to low and slowly add the confectioners’ sugar, ½ cup [60 g] at a time. Mix in the vanilla and espresso powder. Add the salt.

Turn the mixer back up to medium-high speed and mix for 2 minutes until smooth. If needed, add l to 2 tablespoons of heavy cream, depending on your desired consistency. If the buttercream is too thin, add more confectioners’ sugar. If too thick, add more heavy cream.

Use immediately or store tightly covered in the refrigerator for up to 2 weeks. [Yeah, like you won’t go sampling at midnight!]

Source: Stuffed by Heather Murbank