5 Tbsp flour
2 Tbsp unsweetened coco powder
2 Tbsp instant Espresso granules
1 cup 1/2 &1/2
1 cup butter, softened
1 cup powdered sugar
1 tsp vanilla
In a medium pot whisk together flour, cocoa powder, espresso and 1/2&1/2. Cook over medium heat, whisking constantly until thickens about 5 minutes. Remove from heat and place in a small bowl, cover with plastic wrap placing wrap on surface. Let stand 30 minutes or until cool.
In bowl of mixer cream together butter and powdered sugar, add cooled mocha mixture 1 Tbsp at a time, beating until combined after each addition. Add vanilla and beat until whipped cream consistency.