Coffee Butter Frosting
  • 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
  1. Put the ground coffee in a small bowl and add the 195 degree water, set aside to brew/steep.
  2. 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.
  3. Simmer Sugar-water until is reaches 225 degrees on a candy thermometer.
  4. Place egg yolks in another bowl and whisk a little.
  5. Continue whisking while pouring the sugar syrup into the yolks in a thin stream.
  6. The mixture will become very thick.
  7. In a separate bowl, beat the butter until light and fluffy, gradually add the egg mixture while continuing to beat the butter.
  8. Strain the coffee and beat into the icing.