Coffee Butter Cream
|Caster sugar||9 Ounce (250 Gram)|
|Milk||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Unsalted butter||14 Ounce (400 Gram)|
|Liquid coffee extract||2 Tablespoon|
First make a creme anglaise custard by beating the egg yolks in a heatproof bowl with 125 g (4 oz) of the sugar.
Bring the milk to the boil and pour onto the beaten egg mixture, stirring continuously.
Return the mixture to the pan and stir over low heat, until it thickens and coats the back of a spoon, then pass through a fine-mesh sieve and leave to cool.
Prepare an Italian meringue by heating the remaining sugar and measured water to 121°C/250°F Using an electric whisk, beat the egg whites to stiff peaks, then carefully add the hot sugar syrup.
Continue to whisk until the meringue is cool.
Using a clean whisk, cream the butter and then add the custard, coffee extract and meringue.
Stir gently to give the butter cream a smooth, even texture.
Decorate over cake or cupcake.