Yield 2 ¾ cups
5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
1 oz COCOA
2 tsp ESPRESSO, POWDER
3 – 4 Tbsp WATER, COLD
- Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
- Sift together powdered sugar, salt, espresso, and cocoa; add to creamed butter or margarine.
- 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.
- Spread immediately on cooled cakes.