Mocha Icing

Set the butter out to soften to room temperature.

Add the vanilla and almond extract to the coffee in a measuring cup (preferably a cup with a pour spout). For best results, the coffee should be cold or warm, not boiling hot.

Put the butter in a large mixing bowl, sift the powdered sugar and cocoa over it (so that you don’t have lumpy icing). Turn on the mixer and add the liquid mixture to the sugar mixture slowly. Keep blending until it gets to the consistency you like.

This made enough icing for me to cover a 2 layer cake and wedge some icing between the layers, too. I had a small amount leftover (maybe about 1/2 cup).