Ingredients:
- 2 tbsp Instant Espresso Powder
- 1 tbsp Boiling Water
- 2 tsp Pure Vanilla Extract
- 1 cup Unsalted Butter, softened
- 3.5 cups Powdered Sugar, sifted
- 2 tbsp Heavy Cream
- 0.25 tsp Fine Sea Salt
Instructions:
- Bloom the coffee. Whisk 2 tbsp instant espresso powder with 1 tbsp boiling water and 2 tsp vanilla extract in a small bowl until the liquid is dark and no granules remain. Note: Letting this cool to room temperature is vital so it doesn't melt your butter later.
- Prep the butter. Place 1 cup softened butter into your mixer bowl.
- Cream the base. Beat the butter on medium high speed for 5 minutes until it looks nearly white and doubled in volume. Note: This is where the fluff comes from; don't cut this time short.
- Sift and add sugar. Reduce the speed to low and gradually add 3.5 cups sifted powdered sugar.
- Season the mix. Add the 0.25 tsp fine sea salt while the mixer is still on low.
- Increase speed. Turn the mixer to medium and beat for 2 minutes until the sugar is fully integrated and the mix is pale.
- Introduce flavor. With the mixer running on medium, slowly stream in the cooled coffee mixture and 2 tbsp heavy cream.
- Final emulsification. Beat on medium high for another 1-2 minutes until the frosting is glossy and uniform in color.
- Clear the air. Switch to low speed for 30 seconds to knock out any large air bubbles.
- Test the peak. Lift the paddle; the frosting should hold a firm peak that curls slightly at the tip. How to Make Pumpkin Coffee Creamer in 15 Minutes: My Cozy Fall Favorite — Craving a taste of fall? Make Pumpkin Coffee Creamer in 15 Minutes with cream...How to Bake Yellow Cupcakes with Chocolate Frosting: A Delicious Family Favorite — Wondering how to bake yellow cupcakes with chocolate frosting? These moist, b...How to Bake Strawberry Donuts with Sweet Frosting: A Delicious Treat! — Want a sweet breakfast treat? Join me in my kitchen as we bake strawberry don... $img_2$