Step 1

Dissolve the espresso powder in the vanilla in a bowl or cup and set aside.

Step 2

In the bowl of a stand mixer add in the butter and beat with a whisk attachment on high for five minutes. Reduce the speed to low and slowly add the powdered sugar- ½ cup increments are good- and let each addition completely combine.

Step 3

Once all of the powdered sugar is in, scrape the bowl and then whip for a minute or two until fluffy and light.

Step 4

After that add in the espresso-vanilla mixture and mix on low until combined.