|¼ cup||Instant coffee powder|
|8 tablespoons||(1 stick) unsalted butter at room temperature|
|¼ cup||Confectioners sugar|
|¾ cup||Plus 2 Tablespoons heavy (whipping) cream, chilled|
Flavored lightly with coffee, this variation on Rosie's Buttercream has a lovely cafe au lait color.
1. Dissolve the coffee in the water.
2. Place all ingredients in a food processor and process until light and fluffy, about 5 minutes. Stop the machine several times to scrape down the sides of the bowl with a rubber spatula.
3. Transfer the buttercream to a medium sized mixing bowl and, using the paddle attachment of an electric mixer, continue to beat on medium-high speed, until the buttercream is white and fluffy, 15 to 20 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula (If you do not have a paddle attachment, you can use the whisk) Use the buttercream for frosting within an hour or it will need rewhipping.
Makes 2 to 2.¼ cups, enough to fill and frost a two- or four-layer cake
Source: Rosies Bakery - All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book. by Judy Rosenberg
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