Coffee Buttercream

Ingredients
3 T instant coffee, dissolved in 3 T hot water
1 C sugar
1/3 C water
3 eggs, separated
200 g butter, softened

Method
1. Melt 1/2 C sugar and water over medium heat until it reaches the small ball stage.
2. Beat egg whites and remaining sugar until thick and glossy.
3. In a separate bowl, beat butter, yolks and dissolved coffee until light and fluffy.
4. Pour the sugar sugar into the egg whites whilst continuously beating.
5. Gradually add egg white mixture into butter mixture and continue whipping until the mixture increases in volumes and whitens.
6. Refrigeration may be needed to re-stabilize the buttercream.