I discovered this recipe in Lee Lee’s Recipe Box 🙂 I hope you will enjoy it! Cook time includes chilling time.
Beat cream, sugar, hot coffee, egg yolks and coffee powder in small saucepan.
Heat over low heat, stirring constantly, until mixture thickens and coats back of spoon, about 10 minutes.
Refrigerate covered until cold, about 30 minutes.
Cream butter and powdered sugar in small mixer bowl; beat in vanilla.
Gradually beat in custard; beat until smooth.
Remaining frosting can be stored covered in refrigerator up to 3 days.
