Recipe - Mocha Buttercream

One fourth cup Instant coffee powder
2 teaspoon Water
8 tablespoon (1 stick) unsalted butter at
room temperature
One fourth cup Confectioners sugar
Three fourths 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 mediumhigh
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.One fourth cups, enough to fill and frost a two or fourlayer cake

Source: Rosies Bakery AllButter Fresh Cream SugarPacked No Holds Barred
Baking Book. by Judy Rosenberg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini