- Yield: Makes about 3/4 cup
Source: Martha Stewart Living, January 2007
- 1 1/2 cups sifted confectioners' sugar
- 3 tablespoons cold espresso or very strong brewed coffee
- Pinch of salt
Stir sugar, coffee, and salt in a medium bowl until smooth.
Glaze can be stored in an airtight container at room temperature up to 3 days; stir before using.