Try this coffee cream frosting on your favourite cake, or bake the Coffee and Hazelnut Layer Cake pictured in the image.
Ingredients
1 tbsp instant coffee granules
2 tbsp boiling water
375g (1 ½ blocks) Fairy margarine, chopped
470g (3 ½ cups) icing sugar mixture
2 tbsp milk
Method
Dissolve coffee in boiling water in a small heatproof bowl. Cool
Beat Fairy margarine in a clean bowl of electric mixer until pale and creamy. Add sifted sugar, ½ cup at a time, beating until combined. Beat in cooled coffee mixture and milk
Tips & Hints
Use this coffee cream immediately to frost a cake. It has a smooth and fluffy consistency that works well for piping.
