Coffee Buttercream Icing

1. 1

   Beat 4 egg yolks until thick and lemon-colored.

2. 2

   Set aside. Cream 1 cup softened butter until fluffy.

3. 3

   Set aside.

4. 4

   In a medium saucepan, combine sugar, coffee and water.

5. 5

   Bring to boil, stir until sugar and coffee dissolves.

6. 6

   Cook over medium-low heat, without stirring, to soft ball stage (236u00b0).

7. 7

   Quickly pour the hot syrup in a steady stream into egg yolks, beating constantly, at high speed of electric mixer.

8. 8

   Continue beating until thick and smooth.

9. 9

   Cool.

10. 10

    Beat in reserved butter, a tablespoon at a time. Cover bowl and refrigerate for 30 minutes, until firm enough to spread easily.

* Per serving · 4 servings · Values may vary.

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