Mocha Frosting/Filling

Makes about 4½ cups, enough to fill and cover a 9-inch layer cake

4¾    cups confectioners’ sugar
1¼    cups unsweetened cocoa powder
½      teaspoon fine sea salt
16     tablespoons (2 sticks) unsalted
          butter, room temperature and cut
          into cubes
¹⁄³    cup heavy cream, room temperature
¹⁄³    cup strong-brewed coffee, room
         temperature
1¼    teaspoons pure vanilla extract
1¼   teaspoons espresso powder
         (instant espresso)

Nutritional information per serving
(2 tablespoons):
Calories 243 (41% from fat) • carb. 37g • pro. 3g fat 12g • sat. fat 7g • chol. 29mg • sod. 29mg calc. 6mg • fiber 6g

1. Put the sugar, cocoa powder, and salt
together in a medium bowl. Using the
beaters, mix on Speed 1 until well
combined.
2. Put butter into a large mixing bowl
and mix on Speeds 1 to 4 until creamy.
Add the sugar/cocoa mixture and mix on
Speeds 1 to 4 until combined (the mixture
will be sandy, but you want to be sure
that it is evenly mixed), about 1 minute.
3. Combine the cream and coffee in a liquid
measuring cup and stir in the vanilla
extract and espresso powder. Stir until
the espresso is dissolved. Slowly add to
the butter/sugar mixture while mixing on
Speed 2.
4. Continue to mix on this low speed until
homogenous. Increase to Speed 6 and
continue to mix until light and fluffy, about
2 additional minutes. Use immediately.