Mousseline Buttercream Recipes

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MOUSSELINE CREAM: THE RECIPE OF THE TYPICAL FRENCH PASTRY CREAM



Mousseline cream: the recipe of the typical French pastry cream image

The original mousseline cream recipe is by Ladurée, master of French pastry, and it is a custard whipped with butter, and that will allow you to make perfect desserts without smudging.

Provided by Cookist

Time 50m

Yield 6

Number Of Ingredients 6

Milk, 500 ml
vanilla bean, 1
Butter, 250 grams, at room temperature
Yolks, 4
Sugar, 150 grams
Corn starch, 50 grams

Steps:

  • Pour the milk into a saucepan and add the seeds of the vanilla bean. Cook over medium heat until it begins to simmer. Turn off the heat, cover with a lid and let it sit for a quarter of an hour. In the meantime, beat the egg yolks with the sugar until the mixture is light and fluffy, add the cornstarch and continue mixing with the whisk.
  • Remove the vanilla bean from the milk and let it simmer again. Add 1/3 of the milk to the egg mixture and mix everything with the whisk by hand. Place the mixture in a saucepan with the rest of the milk and simmer, stirring constantly. As soon as the cream has thickened, let it cool for about ten minutes.
  • Add half of the butter cut into small pieces and mix in the cream, which should be hot but not boiling. Pour the cream into a container and cover with the food film. Work the cream with the electric mixer, so as to make it smooth and homogeneous, and add the rest of the butter. Continue to mix with the electric whisk until the mixture is creamy. Your mousseline cream is ready for your fillings.

MOUSSELINE BUTTERCREAM



Mousseline Buttercream image

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

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
6 ounces fruit puree or 6 ounces fruit curds

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

EGGNOG BUTTERCREAM FROSTING



Eggnog Buttercream Frosting image

A great all-purpose buttercream for your holiday baking. Spicy, sweet, and a bit tangy.

Provided by Maureen S

Categories     Desserts     Frostings and Icings

Time 5m

Yield 20

Number Of Ingredients 6

4 cups confectioners' sugar, or as needed
¼ cup butter, softened
3 tablespoons eggnog
2 tablespoons cream cheese, softened
1 tablespoon milk
½ teaspoon vanilla extract

Steps:

  • Combine confectioners' sugar, butter, eggnog, cream cheese, milk, and vanilla extract in a bowl. Beat with an electric mixer until creamy. Add more confectioners' sugar to reach the desired consistency if needed.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 25.4 g, Cholesterol 9.2 mg, Fat 3 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 22.5 mg, Sugar 24.8 g

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