INGREDIENTS
4 oz (113g) Unsalted Butter, room temperature
3 cups (336g) organic Powdered Sugar
2 tsp Instant Coffee or Espresso
1/2 tsp Vanilla Extract
1/4 tsp Flaky Sea Salt
2 TBS Whole Milk
1/4 cup Coffee, brewed strong and cooled completely

PROCESS
1. Add all ingredients, except brewed coffee, into the bowl of a stand mixer fitted with the paddle attachment. Gently pulse the mixer on and off just until there are no traces of dry powdered sugar.

2. With the mixer on medium speed, slowly drizzle in 2 TBS of the cooled coffee. Increase the mixer speed to high and whip for 4 minutes, scraping down the sides of the bowl halfway through, until volume has doubled. Adjust texture with additional coffee, if needed.

3. Dollop and swirl buttercream onto cooled cake.
OPTIONAL: Garnish top with coffee beans and a sprinkle of flaky salt.

STORAGE
Store frosted cake in an airtight container at room temperature for up to 3 days.