Instructions

1. Dissolve the Instant Coffee in 2 teaspoons of vanilla. Stir until the coffee crystals are completely dissolved and then allow them to steep in the vanilla for at least 15 minutes.
2. Add the butter and the coffee/vanilla mixture to a mixing bowl. The butter needs to be what we call “slightly softened” which is somewhere between straight out of the refrigerator and room temperature. 
3. Mix the butter and the coffee/vanilla mixture together on medium speed until thoroughly combined (about 2 minutes.)
4. Use a spatula to scrape the butter mixture down from the sides of the bowl.  
5. Measure 1 pound of Powdered Sugar. (Equivalent is 4 cups.) 
6. Add the powdered sugar to the butter mixture in the mixing bowl along with 1/8 cup of Unsweetened Cocoa Powder.
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. If the frosting is too dry, add 1 teaspoon of milk and mix again.
8. Taste your frosting! You want to see if the taste is right and if the consistency is correct. For taste, do you need a little extra vanilla or cocoa powder?  If it tastes great, test the consistency.  Too thick? Add some milk and mix again to check to see if it is now the right consistency.  The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time.