COFFEE BUTTER CREAM FILLING

Steps:

• 1. Combine egg yolk , coffee and sugar in a saucepan ; cook over low heat , stirring constantly with a wooden spoon until the mixture leaves a thin coating on your spoon. DO NOT LET IT BOIL.
• 2. Place saucepan in a bowl of ice water and stir until mixture is barely warm.
• 3. Transfer the mixture to a bowl and Add the cocoa ; With a electric mixer on high speed , beat until thick enough for mixture to form a ribbon when it falls from the beaters. Beat in the butter a little at a time until all mixed in.
• 4. Whip heavy cream until stiff and fold into the mixture.
• 5. Refrigerate for 1 hour before filling using.https://www.justapinch.com/recipe/karla-everett/butter-cream-cake/quick-easy-cake
• 6. ***NOTE : I freeze my egg whites for when I make meringue.