|Butter cream||2 Pound (Basic)|
|Ground coffee||1 Ounce|
Make very strong coffee of the ground coffee with a little water.
When the coffee has been strained, add sugar and continue cooking until it thickens.
Blend the thick, cooled coffee into the basic butter cream and beat until smooth and fluffy.
Boiling down the coffee until it thickens is necessary because the cream can absorb only a limited amount of liquid without becoming watery or curdling.
If the butter is of poor quality and has relatively small fat and high moisture content, even less liquid can be blended into it.
If butter cream curdles, steam for a few mins. and then beat till smooth.
If this does not help, more butter must be added.
Cook the coffee with very little water only, for long boiling makes it lose a great deal of aroma.