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Mocha Butter Cream Filling

sweet.chef's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2855 Calories from Fat 1714

% Daily Value*

Total Fat 195 g299.6%

Saturated Fat 120.1 g600.3%

Trans Fat 0 g

Cholesterol 1039.1 mg346.4%

Sodium 48.9 mg2%

Total Carbohydrates 250 g83.3%

Dietary Fiber 0.74 g3%

Sugars 234.1 g

Protein 10 g19%

Vitamin A 125.4% Vitamin C

Calcium 11.6% Iron 9.5%

*Based on a 2000 Calorie diet

Mocha Butter Cream Filling Recipe