Start by dissolving the instant coffee or espresso in 2 tablespoons of hot water. Stir well until fully dissolved.
In a small bowl, sift together the Dutch Process cocoa powder and the dissolved coffee mixture.
In a large mixing bowl, beat the softened unsalted butter with a mixer on medium speed until it’s light and fluffy, approximately 2-3 minutes.
Slowly add in the powdered sugar, one cup at a time. Mix on low speed until the sugar is incorporated before increasing the speed.
Once all the sugar is added, pour in the coffee and cocoa mixture, along with the vanilla extract and salt. Beat on medium speed until everything is well combined and fluffy.
If your frosting is too thick, add milk or heavy whipping cream, one tablespoon at a time, until you reach your desired consistency.
Give your frosting a taste. If you’d like a stronger coffee flavor, feel free to add a bit more instant coffee dissolved in water.
