1. In a blender or coffee grinder, pulverize sugar and coffee into a fine powder. Combine all ingredients.
2. If Mimicreme was not pre-chilled, refrigerate mixture until chilled. Whip with electric mixer for 5 to 7 minutes, or until desired consistency is reached.
3. Chill for 1 hour before frosting cake
This frosting is amazingly malleable - spreads really nicely. Also, you can leave it at room temperature for hours without it melting, and it freezes wonderfully! Kind of scary really, but yum!
Source of recipe: I wrote the recipe