Espresso Glaze

  • Yield: Makes about 3/4 cup
Espresso Glaze

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


  1. Stir sugar, coffee, and salt in a medium bowl until smooth.

Cook's Notes

Glaze can be stored in an airtight container at room temperature up to 3 days; stir before using.


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