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REC: RLB's Mousseline Buttercream (MarilynFL)


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Joined: Jul 17, 2006

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Posted to Thread #18282 at 3:42 am on May 29, 2010

Mousseline Buttercream

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.

Link: http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=141685


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