Buttercream Coffee Icing

I using this as the frosting for thumbprints at cookie day one year.

Ingredients:
2 sticks unsalted butter, room temperature
1/2 cup vegetable shortening (can substitute with butter)
2 tsp instant coffee granules dissolved in 2 tbsp milk
additional 1-2 tsp instant coffee granules
2-4 cups powdered sugar

Directions:
In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy, 1 minute.
Add in the instant coffee granules that you dissolved in the milk.
Add in additional instant coffee granules, about 1 tsp at a time until you get your desired coffee flavor.
Begin to add the powdered sugar, about 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you, is well mixed, and pipe-able.
This recipe will make enough frosting to pipe 12 cupcakes. If you're wanting to cover a cake, double the recipe.