Yield 2 ¾ cups

INGREDIENTS:

5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
Pinch SALT
1 oz COCOA
2 tsp ESPRESSO, POWDER
3 – 4 Tbsp WATER, COLD

Method

  1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
  2. Sift together powdered sugar, salt, espresso, and cocoa; add to creamed butter or margarine.
  3. Add water to obtain a spreading consistency.  Scrape down bowl.  Beat at medium speed 3 to 5 minutes or until mixture is light and well blended.
  4. Spread immediately on cooled cakes.