MY COOKBOOK

MY COOKBOOK
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15.9.11

MOUSSELINE BUTTERCREAM


This is a stable cream and is excellent for piping. One recipe will cover the top and the sides of a 9 inch cake, leaving enough for piping. Half the recipe is enough to frost a dozen cupcakes. Often the advice is to chill the mousseline buttercream before use, but this makes it much more difficult to spread or to pipe. I found that chilling the cake or the cupcakes first [for 1-2 hours] makes icing and piping a breeze.

2/3 cup sugar
1/2 cup water
6 egg yolks
1-1/2 cups unsalted butter, soft
2 tsp vanilla

• In a saucepan melt 2/3 cup of sugar in 1/2 cup of water.
• Boil to the soft ball stage, 115 C.
• In a bowl, lightly whisk the egg yolks.
• Gradually pour the yolks into the hot syrup, whisking vigorously.
• Continue whisking for 5 minutes or until pale coloured and thickened.
• Let it cool.
• Beat the butter until pale and creamy.
• Spoon by spoon beat the cooled egg-sugar mix into the butter.
• Beat in the vanilla.
• Spread a thin crumb coating on the well chilled cake.
• Place in the fridge for 15 minutes.
• Remove cake from the fridge and spread on the rest of the cream.


CHOCOLATE MOUSSELINE BUTTERCREAM

• Melt 100 g semi sweet chocolate.
• Let it cool and beat into the cream.

 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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