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Start by beating the egg yolks until well combined and slightly light in color.
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Coat a glass measuring jug with some butter/oil spray and keep it handy. This tip from Rose saves a lot of heartache later. So just do it :)
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Take a small saucepan and add the sugar & corn syrup.
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Stir and mix until the sugar and corn syrup mix together.
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Now place the saucepan on medium heat and keep stirring until sugar dissolves.
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As soon as the mixture begins to boil around the edges, Stop stirring. Completely STOP stirring.
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Keep an eye on the boiling mixture though and let it come to a full rolling boil.. all over the pan's surface.
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Transfer this instantly into the glass measure jug.
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Now add the syrup into the yolks in a steady stream while beating simultaneously with the hand held mixer.
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Take care to not allow the syrup to fall on the beaters or you will have a sugar candy monster.
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If there is some syrup in the measuring jug, scoop it out with a spatula and mix it in the yolks and beat.
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Beat for about five minutes on medium speed. And then let the mixture cool down completely.
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When the mixture is completely cool, beat in the butter, a little at a time on medium speed. This will take some time, so hang in there and keep beating and adding the butter. The buttercream will start to look like silky smooth buttercream as soon as you add in the last bit of butter.
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Now add two – three tbs of coffee Essence and gently fold it in. your coffee buttercream is ready.