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Directions
Sift the confectioners’ sugar, salt, cocoa and espresso powder into a bowl.
Whip the butter for about 5 minutes using a paddle attachment (in a standing mixer).
Beat in the sugar mixture slowly.
Add vanilla and drizzle in the cream while beating until desired consistency is reached. If the you want the buttercream to have a stronger espresso taste, add as much as you would like!
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