4 cups confectioners' sugar
about 6 tablespoons strong black coffee at room temperature or as needed to soften (e.g. use way too much instant coffee in a small amount of hot water, or brew very strong coffee far too long). Do let the coffee cool before using, or it'll melt the butter.
(Optional: you could also add about 2 tbsp cocoa powder for mocha icing)
Instructions
Butter must be at room temperature - leave out for a few hours (or overnight) before using.
Beat the butter well, slowly adding the sugar alternating with coffee until smoothly mixed. Beat at least a couple minutes to ensure it's light and fluffy. This is way easier with a stand mixer.
Use on chocolate cake or cupcakes!
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