Servings: 2 ½ cups

1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup (2 sticks) unsalted butter, softened to room temperature
3 ½ cups confectioners’ sugar 3 ½ cups confectioners’ sugar
½ cup unsweetened natural or dutch-process cocoa powder ½ cup unsweetened natural or dutch-process cocoa powder
3 Tablespoons heavy cream 3 Tablespoons heavy cream
¼ teaspoon salt ¼ teaspoon salt
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
½ teaspoon espresso powder ½ teaspoon espresso powder

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until its nice and creamy - about 2 minutes.
Add confectioners’ sugar, cocoa powder, heavy cream, salt, espresso powder and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.

You can store the frosting for 1 week in the refrigerator and up to 3 months in the freezer. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.  You can store the frosting for 1 week in the refrigerator and up to 3 months in the freezer. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.