Coffee Cream

Makes: about 450 g (1 lb) to fill and cover one 18 cm (7 in) round cake

Preparation time: 15 minutes

115 g (4 oz) unsalted butter, softened

340 g (12 oz/2¾ cups) icing (confectioners’) sugar

50 ml (1¾ fl oz) freshly made black coffee

Beat the butter in a bowl using a standmixer for 5 minutes, or until smooth and fluffy. Gradually add the icing sugar and coffee, beat slowly at first on low speed until blended, then on full speed until light and fluffy.

Use immediately or store in an airtight container in the refrigerator.