1 cup cream cheese, softened
1/2 cup unsalted butter, softened
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
4 cups confectioner's sugar
Cream the cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.
Dissolve the espresso powder in the vanilla extract, and add to the mixer bowl. Mix to combine.
With the mixer off, add the confectioner's sugar to the bowl. Incorporate the sugar on low speed, then increase the speed to medium high and beat for 1 minute.
Can store, covered and refrigerated, for up to 5 days.
Makes enough to fill and frost a 2 layer 8-inch cake.
Recipe assembled from several on the internet.
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