Mocha Cream Frosting

3 cups powdered sugar
1/2 cup unsweetened cocoa powder
pinch salt
2 tsp vanilla
1 stick unsalted butter, softened
2 TBS milk
2 TBS coffee concentrate*
2 cups heavy whipping cream
2 packets Whip-It whipped cream stabilizer

Combine powdered sugar, cocoa powder, salt, vanilla, butter, milk, and coffee concentrate in a medium mixing bowl. Beat on medium speed with a hand mixer until fully combined, scraping the sides as needed.

In a separate bowl, beat the whipping cream with the Whip-It until stiff peaks form. Gently fold about 1 cup of the frosting mixture into the whipped cream. Repeat this process until all the frosting mixture has been combined with the whipped cream. Keep refrigerated until use. Will frost about 60 cupcakes or two layer cakes.

**To make coffee concentrate I brewed one pot of Kona coffee at double strength. Then I placed 1 cup of coffee into a saucepan and reduced it until there was about 2 tablespoons remaining in the saucepan. Cool completely before using.