5 tablespoons of flour
1 cup of milk
1 cup of unsalted butter
1 cup of sugar
1/4 teaspoon of salt
4 teaspoons of instant coffee
dissolved in 1 tablespoon brandy
1 cup of milk
1 cup of unsalted butter
1 cup of sugar
1/4 teaspoon of salt
4 teaspoons of instant coffee
dissolved in 1 tablespoon brandy
Put the flour in a small saucepan and slowly stir in the milk. Cook over
low heat, stirring constantly with a wire whisk until the mixture forms a
stiff paste, 5 to 8 minutes. Cool.
Cream the butter with the sugar, then beat in the salt, the flour paste,
and the coffee mixture. the gritty texture from undissolved sugar soon
becomes smooth.
low heat, stirring constantly with a wire whisk until the mixture forms a
stiff paste, 5 to 8 minutes. Cool.
Cream the butter with the sugar, then beat in the salt, the flour paste,
and the coffee mixture. the gritty texture from undissolved sugar soon
becomes smooth.
| The Bakery Chef presents ... Coffee Buttercream Frosting at The Fatted Café |
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