MOUSSELINE BUTTERCREAM
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
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
Provided by Food Network
Categories dessert
Time 50m
Yield butter cream for 1 (9-inch) cake
Number Of Ingredients 10
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
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
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.
CREME MOUSSELINE
We filled our cream puffs with either espresso- or berry-flavored creme. Use this to make our Glazed Profiteroles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 8
Steps:
- Whisk together 1/4 cup sugar, the egg yolks, and salt in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time.
- Bring milk, espresso beans if using, and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan, and bring to a boil, whisking constantly. Cook, whisking, until very thick, 2 to 3 minutes.
- Pour through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate pastry cream until cold, at least 1 hour (up to 3 days); beat until smooth before using.
- Beat heavy cream until soft peaks form. Whisk half the whipped cream into pastry cream, then fold in remaining heavy cream. Stir in preserves if using.
More about "mousselinebuttercream recipes"
MOUSSELINE THE MAGIC BUTTERCREAM! - REAL BAKING WITH …
From realbakingwithrose.com
Estimated Reading Time 5 mins
TRADITIONAL MOUSSELINE CREAM RECIPE — CHEF ISO
From chefiso.com
4.7/5 (5)Servings 3
NEOCLASSIC MOUSSELINE BUTTERCREAM HAS ARRIVED - REAL BAKING WITH …
From realbakingwithrose.com
Estimated Reading Time 6 mins
CREME MOUSSELINE | TOTT STORE SINGAPORE - RECIPES
From tottstore.com
EASY CLASSIC FRENCH MOUSSELINE SAUCE RECIPE - THE SPRUCE …
From thespruceeats.com
THE BEST-EVER VANILLA BUTTERCREAM FROSTING RECIPE (WITH VIDEO)
From biggerbolderbaking.com
CREME MOUSSELINE RECIPE - COOK & BAKE DIARY
From cooknbakediary.com
THE GOOD EGG: MOUSSELINE BUTTERCREAM - BLOGGER
From moira-thegoodegg.blogspot.com
ROSE LEVY'S MOUSSELINE BUTTERCREAM - CAKECENTRAL.COM
From cakecentral.com
MOUSSELINE BUTTERCREAM CAKE FROSTING RECIPE – SWANS DOWN® …
From swansdown.com
RECIPE: BASIC COOKED BUTTERCREAM FROSTING - KITCHN
From thekitchn.com
BEST GERMAN BUTTERCREAM FROSTING - MOUSSELINE CREAM RECIPE
From sweetlycakes.com
BUTTERCREAM FROSTING RECIPES | MARTHA STEWART
From marthastewart.com
MOUSSELINE CREAM RECIPE (CRèME MOUSSELINE) - COOKIST.COM
From cookist.com
BUTTERCREAM FROSTING RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC FRENCH MOUSSELINE SAUCE - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
VANILLA MOUSSELINE CREAM - ROAD TO PASTRY
From roadtopastry.com
MOUSSELINE BUTTERCREAM ON BAKESPACE.COM
From bakespace.com
CREME MOUSSELINE, HOW TO MAKE GERMAN BUTTERCREAM - BAKER BETTIE
From bakerbettie.com
MOUSSELINE PASTRY CREAM AND VARIATIONS RECIPE - BLASTING NEWS
From us.blastingnews.com
MOUSSELINE BUTTERCREAM - RECIPE CIRCUS
From recipecircus.com
FAVORITE VANILLA BUTTERCREAM FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MOUSSELINE SAUCE - OUR RECIPE WITH PHOTOS - MEILLEUR DU CHEF
From meilleurduchef.com
HAZELNUT CAKE WITH MOUSSELINE AND BUTTERCREAM - THE ... - BAKING …
From thevanillabeanblog.com
BUTTERCREAM MOUSSELINE: COOKIES AND CREAM - FOOD NETWORK
From foodnetwork.co.uk
HOW TO MAKE BUTTERCREAM | SUPER EASY RECIPE - BAKE PLAY SMILE
From bakeplaysmile.com
MAKING CRèME MOUSSELINE – JOE PASTRY
From joepastry.com
FRENCH MOUSSELINE BUTTERCREAM - SUPER TASTE
From supertasteny.com
VANILLA BEAN CHAMOMILE CAKE WITH HONEY MOUSSELINE BUTTERCREAM …
From butterandbrioche.com
ITALIAN MERINGUE OR MOUSSELINE BUTTERCREAM OR IMBC
From craftybaking.com
MOUSSELINE CREAM RECIPE // FILLING CREAM FOR CAKES, ECLAIR
From youtube.com
CRèME MOUSSELINE - ILLUSTRATED RECIPE - MEILLEUR DU CHEF
From meilleurduchef.com
GM CAKE DVD2 03 - MOUSSELINE BUTTERCREAM - YOUTUBE
From youtube.com
BASIC FORCEMEAT OR MOUSSELINE RECIPE - FORAGER CHEF
From foragerchef.com
MOUSSE-BASED BUTTERCREAM RECIPE FROM LEITHS HOW TO COOK BY …
From cooked.com
MOUSSELINE CREAM - RECETTES DE CREAM PAR CHEF SYLVAIN
From chefsylvain.fr
MOUSSELINE SAUCE: RECIPE WITH BUTTER AND CREAM
From booksbitesbrews.com
CREAMY CREME MOUSSELINE RECIPE (FRAISIER CREAM) - YOUTUBE
From youtube.com
MOUSSELINE CREAM RECIPE ( CRèME MOUSSELINE ) - UNCUT RECIPES
From uncutrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love