How to Make Mocha Butter Cream for Cake Filling
- 2 egg yolks
- 75g of icing sugar
- 2 or 3 tablespoons of instant coffee
- 2 tablespoons of water (milk or rum!)
- 75g of unsalted butter
In a heat proof bowl, beat the egg yolks in with the icing sugar until pale and creamy. Next, place the bowl over boiling water and keep beating the mixture.
Do this until the cream has thickened.
Then dissolve the coffee in the hot water. For extra flavor you can use milk and if you want a little something more to taste you could use rum as well as the water or milk. Beat this well into the egg mixture.
Remove from the heat and immediately stir in the butter. Mix small chunks of it, not all at one time – until everything is well blended.
Voila! You have a delicious mocha butter cream!