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Adopted! A fabulous buttercream that holds up well
Make and share this Mousseline Buttercream recipe from Food.com.
- 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
- 5 ounces dark chocolate or 6 ounces white chocolate (chocolate melted and cooled) or 6 ounces fruit puree or 6 ounces fruit curds
- 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.
This looked beautiful when I was making it...then I tasted it. EWWW!!! It tasted like pure butter. I added a bunch more sugar trying to make it edible. Very disappointing.
This was incredibly buttery tasting (well, duh, it has a pound of butter in it). Very smooth, very spreadable. This is one of the oh so many items I used for my daughter's first birthday cake. This particular buttercream topped a white cake recipe from Collete Peters and a lemon cake filling. Very nice. The only reason I don't give this 5 stars is the butter flavor is simply over the top.
this is the best buttercream recipe i have ever made. i've made it several times and i've loved it every single time.