Coffee Buttercream Icing - cooking recipe

Ingredients

4 egg yolks
1 c. softened butter
2/3 c. sugar
1 Tbsp. coffee powder (instant)
1/4 c. water

Preparation

Beat 4 egg yolks until thick and lemon-colored.
Set aside. Cream 1 cup softened butter until fluffy.
Set aside.
In a medium saucepan, combine sugar, coffee and water.
Bring to boil, stir until sugar and coffee dissolves.
Cook over medium-low heat, without stirring, to soft ball stage (236\u00b0).
Quickly pour the hot syrup in a steady stream into egg yolks, beating constantly, at high speed of electric mixer.
Continue beating until thick and smooth.
Cool.
Beat in reserved butter, a tablespoon at a time. Cover bowl and refrigerate for 30 minutes, until firm enough to spread easily.