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RLB"s Mousseline Buttercream
Joined: Dec 12, 2005
Posted to Thread #17253 at 8:16 pm on Dec 22, 2009
1 lb (2 C) unsalted butter, cool but slightly soft
7 oz (1 C) sugar
2 oz (1/4 C) water
5 large egg whites (5.25 oz)
1/2 tsp + 1/8 tsp cream of tartar
3 oz liqueur, like Grand Marnier
Heat 3/4 C sugar and 1/4 C water until mixture is bubbling. Reduce heat to low.
Beat egg whites until soft peaks. Add cream of tartar. Add remaining 1/4 C of sugar SLOWLY until stiff peaks.
Increase heat over syrup until it reachs 248-250F. Immediately transfer to glass measure to stop the cooking.
Beat syrup into egg whites in a slow steady stream (avoid the beaters). Beat for 2 minutes or until icing is cool. DON'T EVEN THINK OF ADDING THE BUTTER UNTIL THIS MIXTURE HAS COOLED DOWN. [note and capitalization courtesy of Marilyn who has painfully found out that you should not try to rush this process. But if you need to: Take a large tea towel and wrap ice cubes inside it lengthwise. Wrap that around the mixture bowl to help cool down the icing.
Beat at medium speed and add 1 TBL of butter at a time. When finish, lower speed and drizzle in liqueur. Place in airtight bowl. Rewhip lightly to retain silky texture. Store 2 days refrigerated or 8 months frozen. Allow to come to room temperature before beating or it will break down and you'll lose it forever. No repairing it at that stage.
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Other messages in this thread:
- 17253. Buttercream question - oli - 1:52pm on 12/22/09 (6)
- oli, two recipes I found in RLB's "Cake Bible" that use eggwhites are Mousseline Buttercream - MarilynFL - 8:02pm on 12/22/09
- RLB"s Mousseline Buttercream - MarilynFL - 8:16pm on 12/22/09
- Its interesting, most recipes want you to pay attention to the temp - oli - 2:09pm on 12/23/09
- oli...she has you bring it to a boil first...then lower it and then bring it to a specific temp. [NT] - MarilynFL - 5:31pm on 12/23/09
- You're right my mistake, I was thinking at work today, that it was not RLB, but - oli - 7:47pm on 12/23/09
- Thanks, I appreciate it [NT] - oli - 8:46am on 12/23/09