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Ingredients
- 3 cups confectioners' sugar, sifted
- 1/2 cup unsweetened cocoa
- 1/3 cup unsalted butter at room temperature
- 1/2 teaspoon vanilla
- Pinch of salt
- 1/3 cup cold strong coffee, approximately
Directions
- Remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula. Mix the sugar and cocoa together with a spatula.
- Using an electric mixer, cream the butter until smooth. Add the vanilla and salt. Add the sugar-cocoa mixture all at once and mix until almost blended. Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
- Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
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