Espresso Martini Buttercream (Condensed Milk Buttercream)

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Espresso Martini Buttercream (Condensed Milk Buttercream)

This Espresso Martini Buttercream is silky smooth and pipes like a dream. This recipe uses sweetened condensed milk, making it grit-free and creamy. With a hint of coffee and a splash of vodka, it brings a sophisticated touch to your desserts. Perfect for cakes, cupcakes, macarons, and more.

Prep Time 15

Total Time 15

Servings Cups

Calories 1160kcal

Author Fay

EQUIPMENT

INGREDIENTS

500 g (1.1 lb) butter unsalted and softened
395 g (13.9 oz) sweetened condensed milk
45 ml (1.5 floz) coffee make to taste
45 ml (1.5 floz) coffee liqueur
90 ml (3 floz) vodka

INSTRUCTIONS

Add the butter to a mixing bowl. Mix for up to 5 minutes or until it is light in color, smooth, and fluffy.
Add all of the sweetened condensed milk to the butter and mix for 1-2 minutes or until well blended.
In a small bowl, mix the coffee, coffee liqueur, and vodka. Add this mixture to the buttercream and mix for 1-2 minutes or until fully blended.
If the buttercream splits or curdles, refrigerate for 15 minutes, then mix again until it comes back together.
Your buttercream is now ready to use. It pipes beautifully and can be used for cupcakes, cakes, macarons, whoopie pies, cookie sandwiches, or topping brownies.
Store in the refrigerator for one week or the freezer for two months. Bring back to room temperature and beat again to restore its silky smooth consistency before using.

NOTES

Use room temperature butter for best results.
If you want a stronger coffee flavor, adjust the amount of coffee to your taste.
For a non-alcoholic version, substitute the coffee liqueur and vodka with additional coffee or milk.
Always beat the buttercream again after storing to bring back its smooth texture.

NUTRITION