1/2 cup brewed hot 100% Colombian Coffee concentrate (1 cup ground coffee to 8 ounces cold water) 1/3 cup sugar pinch salt 3 egg yolks 1 cup softened butter 1 teaspoon vanilla
Combine coffee, sugar, salt and egg yolks in bowl, beat by hand over simmering water until thickened. Beat by machine until cold. Beat in butter 1 tablespoon at a time, then beat in vanilla until thick enough to spread.
Use with Spiced Coffee Sponge Cake.
Yield: Enough to fill and frost two 8-inch layers or the top of a 9 * 13 sheetcake
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