Add coffee and vanilla to the cold cream - mix well and set aside.
Make sure the butter is room temperature not cold.
Use a whisk or mixer and cream the butter for a minute.
Strain the coffee mixture in - mix for a minute.
Now add the powdered sugar a little at a time (see video).
Once all the powder sugar has been incorporated.
Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
The cream in the mixture will whip and give you almost stiff peaks.
Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipe-able. So whip until you have a stable whipped cream kinda light and fluffy frosting. (See video)