Chocolate Buttercream Filling

Categories: Desserts, Easter
Yield: 2 Cups

3 Egg yolks
2 1/2 c Powdered sugar
1/4 c Cocoa
1 ts Instant coffee crystals
1 tb Brandy (optional)
3/4 c Butter or margarine,softened

Beat yolks at high speed in medium bowl until thick and lemon
colored, 5 to 8 minutes. Beat in powdered sugar, cocoa and coffee
crystals. Beat in brandy and 1/2 cup of the butter; beat at high
speed 3 minutes. Beat in remaining butter, 2 tablespoons at a time;
beat at high speed 2 minutes. Yield: 2 cups Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook

Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar
31, 1999

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