Coffee Cream Cheese Frosting
By Jessie
Updated: May 14, 2026
Rate This Recipe
By: Jessie
Updated: May 14, 2026
Rate This Recipe:
This coffee cream cheese frosting is smooth, creamy, perfectly tangy, and packed with rich coffee flavour. It’s the kind of frosting that makes anything you spread it on instantly taste fancier. Whether that’s cupcakes, layer cakes, cinnamon rolls, or just a spoon straight from the bowl. The cream cheese keeps it light and silky, while the coffee adds that deep, slightly bitter flavour that balances the sweetness beautifully. Simple to make, ridiculously delicious, and dangerously easy to “taste test” along the way.
RECIPE AT A GLANCE
TASTE
Sweet, creamy and rich with a lovely coffee kick running through it. The slight tang from the cream cheese balances everything perfectly so it’s not overly sweet.
TEXTURE
Smooth, silky and fluffy enough to spread, pipe or spoon onto pretty much anything. Soft and creamy straight from the bowl, with a slightly firmer texture once chilled.
SKILL
Super easy and beginner-friendly.
SERVES
Makes enough to frost a batch of cupcakes, generously coat a loaf cake, cover cinnamon buns, or fill and top a layer cake.
Your Ingredients List
- Unsalted butter – Gives the frosting structure and that classic buttery flavour.
- Full-fat cream cheese – Adds creaminess and a slight tang that stops the frosting being too sweet.
- Icing sugar – Sweetens and thickens the frosting while keeping it smooth.
- Instant coffee granules – Dissolved in boiling water to make a paste. I used NESCAFÉ Gold Blend for a rich flavour, bold aroma and smooth taste.
How to Make Coffee Cream Cheese Frosting
Follow these three simple steps to make the most delicious coffee cream cheese frosting:
- Step 1: First up, dissolve your instant coffee in a little boiling water and let it chill out in the fridge until it’s completely cold.
- Step 2: While that’s cooling, beat the butter until it’s soft, pale and fluffy. Then beat in the icing sugar until you’ve got a smooth, creamy buttercream. Mix in the cooled coffee until well combined.
- Step 3: Finally, gently mix in the cold cream cheese until smooth and fully combined, taking care not to overmix.
TOP TIP
In the UK, cream cheese has a softer, more spreadable texture and a higher water content, which can make cream cheese frosting quite thin. That’s why I always recommend using full-fat Philadelphia, making sure it’s fridge cold, and adding it right at the end for a thicker, more stable frosting. I’ve also found that low-fat versions or other brands of cream cheese aren’t thick enough and can result in a runnier frosting.
What Does Coffee Cream Cheese Frosting Go With?
Honestly… quite a lot! I paired it with this coffee and walnut loaf cake. But it’s also gorgeous on chocolate cake, cinnamon rolls, cookies, banana bread, brownies, cupcakes, or sandwiched between layers of a simple vanilla sponge. The slight tanginess works especially well with rich bakes and anything chocolatey.
Quick Tips for Making This Coffee Cream Cheese Frosting
- Use instant coffee. This type of coffee dissolves easily in boiling water and can be added to sponge mixtures/frostings without leaving a gritty texture. Plus it has a strong, bold flavour so you don’t need to use too much.
- Use cold cream cheese for the frosting. I’ve found this is the best way to stop the cream cheese frosting from becoming too thin or runny. Just keep the cream cheese in the fridge until you need to add it to the bowl.
Recipe FAQs
Makes enough to frost a batch of cupcakes, generously coat a loaf cake, cover cinnamon buns, or fill and top a layer cake.
I wouldn’t recommend it. Full-fat cream cheese gives the frosting the best texture and is much less likely to turn runny.
Usually this happens from overmixing or using warm cream cheese. Keep the cream cheese cold and gently mix it in at the end.
Absolutely. It’s soft and creamy but still sturdy enough for simple piping once chilled slightly.
Instant coffee granules work best here because they dissolve easily and give a strong flavour without affecting the texture.
Yes! Store it in the fridge for up to 3 days, then give it a quick stir before using. Or spoon into a sealed container and freeze for up to 1 month.
Coffee Cream Cheese Frosting
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Print Pin Rate this RecipeIngredients
Coffee cream cheese frosting
- 1 tbsp Instant coffee granules
- 150 grams Unsalted butter room temperature
- 300 grams Icing sugar
- 150 grams Full-fat cream cheese keep in the fridge
Instructions
- First dissolve the instant coffee granules in 1 tbsp boiling water to make a smooth paste. Place in the fridge to cool.1 tbsp Instant coffee granules
- Meanwhile, beat the butter until soft and pale in colour. Beat in the icing sugar in two stages until the buttercream is smooth and combined. Then mix in the cooled coffee.150 grams Unsalted butter, 300 grams Icing sugar
- Take the cream cheese out of the fridge and add it to the bowl. Mix until the frosting is smooth and combined. Be careful not to over-mix as this can cause the cream cheese to loosen and become runny. If your frosting is too thin, place the bowl in the fridge for 30 minutes to firm up.150 grams Full-fat cream cheese
- Spread or pipe the coffee cream cheese frosting onto your bake. Or, just eat it with a spoon… no judgement 😉
