Espresso Frosting - cooking recipe

Ingredients

1/4 cup hershey cocoa (NOT hot chocolate mix)
1/2 cup butter or 1/2 cup margarine
1/3 cup soured milk or 1/3 cup buttermilk
4 1/2 cups powdered sugar
1 teaspoon instant espresso or 1 teaspoon finely ground instant coffee (you can even use decaf if you like)
1 teaspoon high quality vanilla

Preparation

Heat butter, milk and cocoa in a 3 qut saucepan over medium heat, stir frequently DO NOT BOIL.
Remove from heat and stir in sugar, espresso and vanilla with the wire whisk until smooth and spreadable.
You may need more or less powdered sugar, add a bit at a time and see when it gets to the consistency you like.