*You can substitute other flavors in place of the Kahlua. Endless possibilities! Some ideas: Bailey's Irish CreamGrand Marnier, Eggnog, cinnamon extract, almond extract... you get the idea.
Instructions
Clean a medium sauce pot, add sugar and water. Stir with hands, clean the sides of the pot with a wet hand several times to remove sugar. Add corn syrup.
Boil the sugar, covering and uncovering the pot periodically. The steam will help prevent crystallization. Cook the sugar to the soft ball stage. This can be checked with either an ice bath or a candy thermometer.
Whip the egg whites and slowly add the syrup to the meringue.
Whip on high speed until the meringue comes back to room temperature. I like to speed up the process by putting ice packs under the mixer.
When the meringue is cool and at a stiff peak, slowly add chopped butter by hand.
Stir by hand, add vanilla, coffee syrup and Kahlua.
Real butter cream can be tricky. I'm not going to pretend it hasn't given me issues. Feel free to email me if you have any questions. Also, this recipe makes more butter cream than you'll need for the roulade. This is my standard butter cream recipe; the roulade will use one third to half of this, depending on how thick you like your frosting. Freeze the rest and save it for next time.