Coffee Buttercream Icing

Directions

1. 1
   Beat 4 egg yolks until thick and lemon-colored.
2. 2
   Set aside. Cream 1 cup softened butter until fluffy.
3. 3
   Set aside.
4. 4
   In a medium saucepan, combine sugar, coffee and water.
5. 5
   Bring to boil, stir until sugar and coffee dissolves.
6. 6
   Cook over medium-low heat, without stirring, to soft ball stage (236°).
7. 7
   Quickly pour the hot syrup in a steady stream into egg yolks, beating constantly, at high speed of electric mixer.
8. 8
   Continue beating until thick and smooth.
9. 9
   Cool.
10. 10
    Beat in reserved butter, a tablespoon at a time. Cover bowl and refrigerate for 30 minutes, until firm enough to spread easily.