Basic Chocolate Buttercream Frosting

In a small container, add the coffee granules and vanilla to the milk or milk alternative. Stir and set aside.

In a large bowl, add the butter, cocoa powder, powdered sugar, salt and cinnamon. Stir the liquid part again to ensure the coffee is dissolved, then pour it in as well.

Using an electric mixer or beaters, start slowing beating all the ingredients together. Once everything is mixed, turn the speed up to incorporate some air and fluff up the icing. If you find that it is too runny, you can slowly add extra powdered sugar; if it is too stiff, add more milk/milk alternative by the teaspoon until it has the desired consistency.

Notes:
1. This is the right amount of icing for one sheet cake or 12 cupcakes. Double it for a layer cake, or for bigger batches of cupcakes, etc.
2. I use this icing on my egg-free chocolate cake (also posted in my recipe box) and it’s always a hit!