Queen Dragon Mom's Note:
Adopted! A fabulous buttercream that holds up well
My Private Note
Units: US | Metric
- 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
- 1In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
- 2Have all other ingredients at room temperature.
- 3Have ready a heatproof pouring container ready for the sugar syrup.
- 4In 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.
- 5Stop stirring and reduce the heat to low.
- 6(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.
- 7Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.
- 8Increase the heat and boil the syrup until the thermometer registers 248'F to 250'F (the firm ball stage).
- 9Immediately transfer the syrup to the heatproof container to stop the cooking.
- 10Pour a small amount of syrup over the whites with the mixer off.
- 11Immediately beat at high speed for 5 seconds.
- 12Stop the mixer and add a larger amount of syrup.
- 13Beat at high speed for 5 seconds.
- 14Continue with the remaining syrup.
- 15For the last addition, use a rubber scraper to remove the syrup clinging to the heatproof container.
- 16Lower speed to medium and continue beating up to 2 minutes or until the bottom of your mixing bowl feels cool to the touch.
- 17If not completely cool, continue beating on lowest speed.
- 18Beat in the butter at medium speed 1 tablespoon at a time.
- 19At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.
- 20If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
- 21When butter is fully incorporated you may add any of the optional flavorings.
- 22Place in an airtight bowl.
- 23Rebeat lightly from time to time to maintain silky texture.
- 24Buttercream becomes spongy on standing.
- 25Will keep 2 days room temperature, 10 days refrigerated, 8 months frozen.
- 26Allow to come to room temperature completely before rebeating to restore texture or it will break down irretrievably.
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Nutritional Facts for Mousseline Buttercream
Serving Size: 1 (1022 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1073.3
- Calories from Fat 885
- Total Fat 98.3 g
- Saturated Fat 62.0 g
- Cholesterol 216.9 mg
- Sodium 80.0 mg
- Total Carbohydrate 54.4 g
- Dietary Fiber 5.2 g
- Sugars 45.0 g
- Protein 8.9 g