ESPRESSO FROSTING

1 to 2 tablespoons instant coffee crystals
1/3 cup milk
1/2 cup butter or margarine
6 3/4 to 7 cups sifted powdered sugar
2 teaspoons vanilla

In a small mixing bowl stir together instant coffee crystals and milk till crystals are dissolved. Set aside.

In a small mixer bowl beat margarine with an electric mixer about 30 seconds or till light and fluffy. Gradually add about half the powdered sugar, beating well. Beat in coffee mixture and vanilla. Gradually beat in enough remaining powdered sugar to make of spreading consistency.

Makes about 3 cups, enough to frost the top and sides of two 9-inch cake layers.

Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988