Photo courtesy D
For the Espresso buttercream frosting :
Mix the vanilla essence and espresso powder till it dissolves completely.
In a big mixing bowl, start by whisking the butter ( at room temperature ) with a hand mixer for five minutes at medium speed ( Stop in between to scrape the sides ) . Reduce the speed to low and add 1 tbsp of icing sugar and whisk till it gets incorporated into the butter completely. Stop in between to scrape the sides. Repeat the step by adding more sugar and whisking till the sugar gets incorporated and mixed homogeneously . After this stage add the vanilla - espresso mix and again whisk till its gets incorporated into the buttercream fully. The resulting smooth espresso buttercream can be used to spread on cakes/ cupcakes.
Spread the buttercream on the cake only when its at room temperature . I started by spreading the frosting from the sides to the top and in the end I dipped my spatula in cold water to give the frosting a smooth finish.
Once you have completed all the decoration on the cake, chill in refrigerator until you plan to serve the same.