Instructions

1. Add the butter and vanilla to a mixing bowl. The butter should be “slightly softened” which means it is still cold but has warmed up enough so you can press your thumb down into the stick of butter. 
2. Mix the butter and vanilla together on medium speed until thoroughly combined (about 2 minutes.)  
3. In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar.  If you don’t have a food scale, measure 4 cups instead. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us.
4. Add 1/2 cup Double Dutch Dark Cocoa Powder to the bowl with the Powdered Sugar.
5. Use a fork to whisk the Cocoa Powder and Powdered Sugar. We highly recommend that you do not skip this step because you need to fully incorporate the dry ingredients to maximize the chocolate flavor in your frosting and avoid pockets of pure cocoa powder in the frosting.
6. Pour the Cocoa Powder/Powdered Sugar mixture into the mixing bowl with the butter/vanilla mixture.
7. Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
8. Add one tablespoon of non-flavored brewed and cool coffee.  The coffee will not add a coffee taste to the Dark Chocolate Buttercream but instead greatly enhances the chocolate flavor.  Mix until the frosting is the correct consistency.
9. Taste your frosting to determine if it is the right consistency. If you need to add a little bit more liquid you can add more coffee a 1/2 teaspoon at a time.