Instructions

1. Measure 2 teaspoons of Vanilla Extract into a small bowl and then add the instant coffee.  We used Starbucks French Roast Instant which comes in pre-measured packets.  If you can’t find that, you can substitute 2 tablespoons of any other Dark Roast instant coffee. Stir until the instant coffee has dissolved in the vanilla.  Allow the vanilla and coffee to steep 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 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. We 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.
6. Add the powdered sugar to the butter mixture in the mixing bowl.
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. Taste your frosting. You are trying to determine if the consistency is correct or if it needs more milk or maybe a little more vanilla extract. 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.