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Coffee Buttercream
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| 57 g | water 2 oz |
| 170 g | sugar 6 oz |
| 120 g | egg yolks 4.25 oz |
| 369 g | butter 13 oz |
| 10 g | coffee concentrate .35 oz |
In mixer whip yolks to pale yellow. Cook water and sugar to soft ball stage (248?F 120?C). Pour hot syrup down side of bowl of mixer on high. Whip till cool. Add 150 g 5.3 oz butter. Mix in coffee concentrate. Store room temp.
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