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.
QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING
After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.
Provided by xoshadyxo
Categories Desserts Frostings and Icings Buttercream
Yield 8
Number Of Ingredients 5
Steps:
- Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g
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
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