Brewed coffee cream

The custard coffee cream is suitable for decorating home cakes. A good
substitute for sour cream.

500 ml cream
2 tablespoons flour
1 tbsp. instant coffee
250 g of butter
1 tbsp. rum or cognac
3/4 cup sugar

In a small saucepan mix the sugar with flour and coffee, pour the
cream, let stand for 15-20 minutes.

Heat on low heat, stirring constantly, until thick. To cool.

Beat soft butter until lush. Add the butter mixture in butter in small
portions, whilst continuing to beat. Add rum, cognac or rum essence
and whisk for another 3-4 minutes after the homogeneous mass has
turned out.