Soften the cream cheese and butter. For refrigerated butter and cream cheese – heat cream cheese for 30 seconds in a microwave-safe bowl. Remove, add butter and heat for a further 30 seconds. For room temperature cream cheese and butter – heat together in a microwave-safe bowl for 20 seconds.
Place cream cheese, butter, icing mix and water in a mixing bowl. Keep the coffee granules aside for now.
Using an electric mixer or beaters, beat on low until all combined.
Once combined, beat on high for 5-8 minutes until light and fluffy.
Once beaten, sprinkle the coffee granules on top of the icing mix, and gently swirl through, as the granules dissolve they will create a swirl through the icing.
Ensure your icing is spread onto cooled cake, loaf or muffins. Icing will melt if the cake is not cooled completely.