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Espresso Buttercream Icing Recipe

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This recipe for Espresso Buttercream Icing, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Yarbrough

Category:
Category:

Ingredients:  
Ingredients:  
1 C butter, softened
3-4 C powder sugar, sifted
1/4 tsp salt
1 Tbsp vanilla
1-2 tsp instant espresso coffee... I found Via Roma brand at HEB
up to 4 Tbsp milk

Directions:
Directions:
In a small bowl or jigger melt the coffee in the Tablespoon of vanilla. Stir with a toothpick to insure it all gets melted. Set to the side.

Beat the butter, using a mixer, several minutes until it gets fluffy. Gradually add 3 C powder sugar and turn mixer up and beat 3-4 minutes more. Now add the salt and vanilla/espresso mixture and mix some more and lastly add milk 2 tbsp at a time. Checking for consistency. If the icing is too thin, add more sugar if too thick add more milk.

Personal Notes:
Personal Notes:
After eating a piece of espresso cake at a all you can eat buffet, I came home and tried to make it myself. This is close and one of Hanna's favs.

 

 

 

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