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Mocha Cream
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Source: McCall's Practically Cookless Cookbook p.31
| 2/3 cup | soft butter |
| 6 cups | sifted powdered sugar |
| 1 cup | sifted unsweetened cocoa |
| 2 teaspoons | instant coffee |
| 2/3 cup | hot water |
| 1 teaspoon | vanilla extract |
In large bowl beat at medium speed with an electric mixer butter until light and fluffy.
Sift sugar with cocoa. Dissolve coffee in hot water. Add vanilla.
Beat sugar mixture into butter alternately with coffee; beat until very smooth.
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