photographic conversations across the virtual kitchen counter.
For the frosting, I made a regular quick buttercream (1/2 cup butter, 1/2 cup shortening, 4 cups confectioners sugar, pinch salt, flavorings as you desire, 3-5 tbsp. milk) with a few tweaks: While making the cake, I doubled the amount of espresso extract in the recipe. To make the frosting, I combined the sugar, fats, salt and flavorings, then added about 2 tbsp. of the extract, about 1 tbsp. brandy, and THEN started to add the milk. I was afraid it would be too soft, but it worked great. Tweak the amounts according to how much flavor you want.
sorry, not sure how clear that was: While making the cake, I made double the amount of extract, used the correct amount for the cake, then used the extra extract for the frosting. I'm not awake. Don't judge me.