Coffee Butter Frosting
9 TB ground coffee
5 TB water at 195 degrees
6 TB Water (Not Hot)
3 egg yolks
1 1/2 cup unsalted butter
Put the ground coffee in a small bowl and add the 195 degree water, set aside to brew/steep.
Place Sugar and 6 TB water in a small sauce pan over medium heat until sugar dissolves, brushing any crystals on the side of a pan with a brush dipped in a little water.
Simmer Sugar-water until is reaches 225 degrees on a candy thermometer.
Place egg yolks in another bowl and whisk a little.
Continue whisking while pouring the sugar syrup into the yolks in a thin stream.
The mixture will become very thick.
In a separate bowl, beat the butter until light and fluffy, gradually add the egg mixture while continuing to beat the butter.
Strain the coffee and beat into the icing.