Step 1

Mix the instant coffee granules (3 tbsp) with the boiling water (1½ tbsp) and then set aside to cool.

Step 2

Cut the butter (250g) into cubes and then beat on a low-medium speed until soft. Gradually add the icing sugar (you add it gradually to stop it flying everywhere) and beat until fully combined.

Step 3

Add the vanilla extract (¼tsp) and add the coffee a teaspoon at a time, beating in each addition before adding more.

Step 4

Check the consistency of your buttercream. It should be soft and perfect for piping at this point. If it’s still a little stiff then beat in a little milk.

Step 5

Decorate your cakes (or just eat if off the spoon because it’s yummy!).