Coffee Butter Icing

This easy coffee buttercream frosting is adapted from the recipe created by the late Helen Corbitt. It goes well on her Coffee Angel Food Cake and any chocolate cake.

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Ingredients

Makes: About 2½ Cups; Enough To Frost A 2-Layer Cake Or Angel Food Cake

▢ ½ cup 1 stick unsalted butter, at room temperature
▢ Pinch of salt
▢ 2 to 3 teaspoons espresso powder
▢ 2½ cups sifted confectioners’ sugar
▢ 2 to 3 tablespoons milk or as needed
▢ 1 teaspoon vanilla extract

Instructions

Place the butter and salt in a large mixing bowl, and beat with an electric mixer on low speed until soft, 30 seconds.
Add the espresso powder and blend.
Add the sugar and milk alternately until smooth and fluffy.
Beat in the vanilla.
Spread on the cake of your choice.
Or store, covered, in the refrigerator for up to 2 days.

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Course; Basic recipe