Step 1

In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a hand held mixer beat the butter for 5 full minutes, until light and fluffy.

Step 2

Sieve the powdered sugar to prevent any lumps and add half to butter. Beat for another 5 minutes then add the remaining powdered sugar and mix for 3 more minutes.

Step 3

While powdered sugar is mixing into butter, in a small bowl add instant coffee and hot water. Add the coffee mixture to frosting with heavy cream and beat for another 3 minutes.

Step 4

Spread or pipe frosting. Store in the fridge for up to 7 days, let come to room temperature, and mix before using.