Coffee Butter Cream Filling

Karla Everett


This is a very good filling for my butter cream cake but can be used for any kind of filling for pastries.

pinch tips: How to Fold Ingredients


5 large
egg yolks
1/2 c
cold strong coffee
1/4 c
1 tsp
unsweetened dark chocolate
1 c
1/2 c
heavy cream

Directions Step-By-Step

Combine egg yolk , coffee and sugar in a saucepan ; cook over low heat , stirring constantly with a wooden spoon until the mixture leaves a thin coating on your spoon. DO NOT LET IT BOIL.
Place saucepan in a bowl of ice water and stir until mixture is barely warm.
Transfer the mixture to a bowl and Add the cocoa ; With a electric mixer on high speed , beat until thick enough for mixture to form a ribbon when it falls from the beaters. Beat in the butter a little at a time until all mixed in.
Whip heavy cream until stiff and fold into the mixture.
Refrigerate for 1 hour before filling using.Butter Cream Cake
***NOTE : I freeze my egg whites for when I make meringue.

About this Recipe

Other Tag: Quick & Easy
Hashtags: #coffee, #filling