Enough to cover an 8-inch pan of brownies
1 teaspoon instant espresso powder
2 to 3 tablespoons milk or cream
2 cups confectioners' (powdered) sugar
1/4 cup butter or margarine, room temperature
In a small bowl, combine espresso powder and milk. Stir to dissolve. Add powdered sugar and butter. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Spread on cooled brownies.