Created to share with the Moccona Coffee Family.
• 500g butter
• 325g icing sugar (sifted)
• 1 tablespoon Pavlova powder
• ¼ cup hot water
• 4 tablespoons Moccona Hazelnut Instant Coffee
• ¼ cup glucose syrup
How to Make
01. For best results leave butter out of the fridge and on the bench to bring to room temperature.
01. Cream unsalted butter, icing sugar and Pavlova powder with an electric beater until creamy and almost white in colour.
02. Mix hot water and Moccona Hazelnut Coffee in a separate bowl to create a concentrated paste.
03. 3. Add the remaining ingredients to the concentrate and beat until mixture is smooth.