Instructions: Flavored lightly with coffee, this variation on Rosies Buttercream has a lovely cafe au lait color.

1. Dissolve the coffee in the water.

2. Place all ingredients in a food processor and process until light and fluffy, about 5 minutes. Stop the machine several times to scrape down the sides of the bowl with a rubber spatula.

3. Transfer the buttercream to a medium sized mixing bowl and, using the paddle attachment of an electric mixer, continue to beat on medium-high speed, until the buttercream is white and fluffy, 15 to 20 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula (If you do not have a paddle attachment, you can use the whisk) Use the buttercream for frosting within an hour or it will need rewhipping.

Makes 2 to 2.1/4 cups, enough to fill and frost a two- or four-layer cake

Cream Sugar-Packed No Holds Barred

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.