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Coffee Butter Frosting

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Ingredients You'll Need

9 TB ground coffee
5 TB water at 195 degrees
3/4-cup sugar
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.

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