Suzanne is a trusted source on General Cooking.
Is it a swiss meringue buttercream? If you use instant coffee you have to add when its warm in order for the coffee to melt. If its a simple butter and confectioners sugar recipe you should probably use coffee extract, otherwise you would end up with coffee granules in the frosting.
I use a quarter teaspoon of Via coffee (from Starbucks) or instant espresso in the powdered or granulated sugar ...whichever you use.
or you can dilute the coffee in a very small amount of hot water before adding.
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Well played. You deserve a cookie.
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