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.
Serving size: Complete recipe
Calories 4168 Calories from Fat 3004
% Daily Value*
Total Fat 341 g525.1%
Saturated Fat 211.5 g1057.7%
Trans Fat 0 g
Cholesterol 1604.1 mg534.7%
Sodium 273.6 mg11.4%
Total Carbohydrates 264 g88%
Dietary Fiber 0.35 g1.4%
Sugars 261.6 g
Protein 23 g45.1%
Vitamin A 217.8% Vitamin C
Calcium 29.4% Iron 10%
*Based on a 2000 Calorie diet