Coffee Butter Cream

• 2 tablespoons powdered instant coffee
• 1 cup egg whites, about
• 8 large eggs
• 1 pound confectioners' sugar
• 1 pound unsalted butter, at room temperature

1. Dissolve the instant coffee in two tablespoons of boiling water.
2. Set aside.
3. In the top of a double boiler over simmering water, beat the egg whites and confectioners' sugar just until the mixture is slightly warmed, creamy and smooth.
4. The temperature should not exceed 90 degrees on a candy thermometer.
5. Remove from the heat.
6. Continue beating until the mixture has cooled and is thick and white.
7. Add the butter, a little at a time, and continue beating.
8. The mixture will look as if it is about to separate.
9. Continue beating until the butter is well incorporated and the mixture becomes smooth.
10. Fold the coffee into the butter cream.
11. Beat thoroughly.
12. Cover and chill.

powdered instant coffee, egg whites, eggs, sugar, butter

Taken from cooking.nytimes.com/recipes/684 (may not work)