Cuisine, September 1979
| 45 minutes — 4 cups | ||||||||||||||||||||||||||
Ingredients
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InstructionsBeat cream, sugar, coffee, egg yolks and espresso powder in small saucepan. Heat over low heat, stirring constantly, until mixture thickens and coats spoon, about 10 minutes. Refrigerate covered until cold, about 30 minutes. Cream butter and powdered sugar in small mixer bowl; beat in vanilla. Gradually beat in custard; beat until smooth. |
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NotesFrosting may be stored, refrigerated, for up to 3 days. |
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