Ingredients

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.

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