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Mocha Butter Cream Filling

sweet.chef's picture
Ingredients
  Unsalted butter 1 Cup (16 tbs)
  Rum 2 Tablespoon
  Almond extract 2 Teaspoon
  Vanilla extract 1 Teaspoon
  Confectionery sugar 2 Cup (32 tbs), sifted
  Egg yolks 3
  Instant coffee 2 Teaspoon
  Dutch cocoa 1⁄2 Teaspoon (Processed)
  Boiling water 2 Teaspoon
Directions

1. Beat butter, rum, and extracts in a bowl until blended. Gradually add about 1 1/2 cups of the confectioners' sugar, continuing to beat until fluffy. Beat in egg yolks, one at a time.
2. Blend instant coffee and cocoa in a small cup; add the boiling water and stir until thoroughly mixed; cool. Beat into the butter mixture with the remaining 1/2 cup confectioners' sugar. Chill until ready to use. Allow to come to room temperature; beat, if necessary, to spreading consistency.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Everyday

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