Mousseline Buttercream Recipes

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MOUSSELINE BUTTERCREAM



Mousseline Buttercream image

Make and share this Mousseline Buttercream recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Dessert

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 7

2 cups unsalted butter (softened but cool, not runny and greasy)
5 large egg whites
1 cup sugar
1/2 teaspoon cream of tartar, plus
1/8 teaspoon cream of tartar
1/4 cup water
6 ounces fruit puree or 6 ounces fruit curds

Steps:

  • In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
  • Have all other ingredients at room temperature.
  • Have ready a heatproof pouring container ready for the sugar syrup.
  • In a small heavy saucepan heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling.
  • Stop stirring and reduce the heat to low.
  • (If using an electric range remove from the heat.) In the bowl of a stand mixer unsing the whisk attachment, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised.
  • Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.
  • Increase the heat and boil the syrup until the thermometer registers 248'F to 250'F (the firm ball stage).
  • Immediately transfer the syrup to the heatproof container to stop the cooking.
  • Pour a small amount of syrup over the whites with the mixer off.
  • Immediately beat at high speed for 5 seconds.
  • Stop the mixer and add a larger amount of syrup.
  • Beat at high speed for 5 seconds.
  • Continue with the remaining syrup.
  • For the last addition, use a rubber scraper to remove the syrup clinging to the heatproof container.
  • Lower speed to medium and continue beating up to 2 minutes or until the bottom of your mixing bowl feels cool to the touch.
  • If not completely cool, continue beating on lowest speed.
  • Beat in the butter at medium speed 1 tablespoon at a time.
  • At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.
  • If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
  • When butter is fully incorporated you may add any of the optional flavorings.
  • Place in an airtight bowl.
  • Rebeat lightly from time to time to maintain silky texture.
  • Buttercream becomes spongy on standing.
  • Will keep 2 days room temperature, 10 days refrigerated, 8 months frozen.
  • Allow to come to room temperature completely before rebeating to restore texture or it will break down irretrievably.

Nutrition Facts : Calories 1073.3, Fat 98.4, SaturatedFat 62, Cholesterol 216.9, Sodium 80, Carbohydrate 54.4, Fiber 5.2, Sugar 45, Protein 8.9

BUTTERCREAM MOUSSELINE/COOKIES AND CREAM



Buttercream Mousseline/Cookies and Cream image

Provided by Food Network

Categories     dessert

Time 50m

Yield butter cream for 1 (9-inch) cake

Number Of Ingredients 10

2 cups sugar
2 tablespoons meringue powder
5 egg whites
1/4 cup corn syrup
1/2 teaspoon cream of tartar
1 1/4 cups butter, room temperature
3/4 cup shortening
1 tablespoon plus 1 teaspoon vanilla extract
1 vanilla bean, seeds scraped
10 chocolate sandwich cookies, crushed (recommended: Oreo)

Steps:

  • Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies.

POTATO MOUSSELINE



Potato Mousseline image

Here is a riff on the classic side dish that calls for running the potatoes through a ricer (if you don't have one, a splatter screen over a bowl will work just as well), the addition of brown butter and a sprinkling of grated nutmeg. The result is something just as comforting, but a bit more complex and flavorful. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Kim Severson

Categories     dinner, quick, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 pounds waxy potatoes, preferably Yukon Golds or fingerlings
Salt
3 cups heavy cream
2 tablespoons butter
Whole nutmeg
Fleur de sel

Steps:

  • Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
  • Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
  • Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
  • Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

ITALIAN BUTTERCREAM



Italian Buttercream image

Fluffy, professional meringue type buttercream that's not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors.

Provided by YummyBaker

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 32

Number Of Ingredients 7

1 ¼ cups white sugar
⅔ cup corn syrup
⅔ cup water
5 egg whites
1 ⅓ cups unsalted butter, chilled and cubed
2 ⅔ cups shortening
2 teaspoons vanilla extract

Steps:

  • In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
  • When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
  • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
  • To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 13.1 g, Cholesterol 20.3 mg, Fat 24.8 g, Protein 0.6 g, SaturatedFat 9.1 g, Sodium 14.1 mg, Sugar 9.7 g

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