Mocha Icing (Frosts 12-24 cupcakes, depending on size)
1½ cups sweet butter, room temperature
5⅔ cups powdered sugar
2 tsp vanilla extract
2-3 tblsp milk or cream
pinch salt
1 tblsp instant coffee dissolved in 2 tblsp water, or 2 tblsp strong coffee, cooled
NOTES:
Mix all ingredients together in a large bowl or using an electric mixer.