
1 1/2 Tbsp instant espresso
1 (3 oz) package cream cheese, softened
2 tsp vanilla extract
1 (16 oz) package powdered sugar
3/4 Tbsp milk
Beat butter with instant espresso.
Beat with cream cheese and vanilla extract at medium speed with an electric mixer until creamy.
Gradually add powdered sugar alternately with 3 Tbsp milk, beating at low speed until blended and smooth after each addition.
If desired, beat in remaining 1 Tbsp milk, 1 tsp at a time, until desired consistency.
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