Mousseline Buttercream Recipe

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Mousseline Buttercream
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Ingredients
7
Count
Nutrition
1147
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
  2. Have all other ingredients at room temperature.
  3. Have ready a heatproof pouring container ready for the sugar syrup.
  4. 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.
  5. Stop 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.
  7. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.
  8. Increase the heat and boil the syrup until the thermometer registers 248'F to 250'F (the firm ball stage).
  9. Immediately transfer the syrup to the heatproof container to stop the cooking.
  10. Pour a small amount of syrup over the whites with the mixer off.
  11. Immediately beat at high speed for 5 seconds.
  12. Stop the mixer and add a larger amount of syrup.
  13. Beat at high speed for 5 seconds.
  14. Continue with the remaining syrup.
  15. For the last addition, use a rubber scraper to remove the syrup clinging to the heatproof container.
  16. Lower speed to medium and continue beating up to 2 minutes or until the bottom of your mixing bowl feels cool to the touch.
  17. If not completely cool, continue beating on lowest speed.
  18. Beat in the butter at medium speed 1 tablespoon at a time.
  19. At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.
  20. If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
  21. When butter is fully incorporated you may add any of the optional flavorings.
  22. Place in an airtight bowl.
  23. Rebeat lightly from time to time to maintain silky texture.
  24. Buttercream becomes spongy on standing.
  25. Will keep 2 days room temperature, 10 days refrigerated, 8 months frozen.
  26. Allow to come to room temperature completely before rebeating to restore texture or it will break down irretrievably.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1146.65 Kcal (4801 kJ)
Calories from fat 926.29 Kcal
% Daily Value*
Total Fat 102.92g 158%
Cholesterol 246.86mg 82%
Sodium 90.61mg 4%
Potassium 371.14mg 8%
Total Carbs 52.32g 17%
Sugars 46.82g 187%
Dietary Fiber 2.48g 10%
Protein 7.44g 15%
Vitamin A 1.1mg 38%
Iron 2.9mg 16%
Calcium 51.8mg 5%
Amount Per 100 g
Calories 486.96 Kcal (2039 kJ)
Calories from fat 393.37 Kcal
% Daily Value*
Total Fat 43.71g 158%
Cholesterol 104.84mg 82%
Sodium 38.48mg 4%
Potassium 157.61mg 8%
Total Carbs 22.22g 17%
Sugars 19.88g 187%
Dietary Fiber 1.05g 10%
Protein 3.16g 15%
Vitamin A 0.5mg 38%
Iron 1.2mg 16%
Calcium 22mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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