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
- For best results leave butter out of the fridge and on the bench to bring to room temperature.
- Cream unsalted butter, icing sugar and Pavlova powder with an electric beater until creamy and almost white in colour.
- Mix hot water and Moccona Hazelnut Coffee in a separate bowl to create a concentrated paste.
- 3. Add the remaining ingredients to the concentrate and beat until mixture is smooth.