Chocolate Buttercream Icing
*originally posted 2/7/2012
1 cup unsalted butter, softened
4 cups powdered sugar
3 tablespoons Dutch process cocoa
1 tablespoon Wilton Meringue Powder
1/4 cup strongly brewed coffee, slightly warm
In the bowl of a stand mixer using the paddle attachment, beat butter until smooth. Add powdered sugar one cup at a time until combined. Add cocoa and Meringue Powder. Mix well. With the mixer on low, slowly add coffee until desired icing consistency.