Coffee Butter Cream

Ingredients

• 280g unsalted butter (softened)
• 50g filter roast coffee whole beans
• 2 egg whites
• 155g sugar
• 3g salt

Directions

1. Combine the coffee and 100g butter in a small sauce pan and heat on low ensuring the mix never reaches boiling point
2. Infuse for 1 hour
3. Strain out coffee beans.
4. Chill butter in the fridge
5. Combine egg whites, sugar and salt.
6. Heat mixture in a double boiler, while stirring continuously, until it reaches 85C
7. Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C)
8. Keep the mixer running and slowly add the rest of the butter and the coffee butter, approximately 1 tablespoon at a time, until fully combined.
9. If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again.