Frosting - Mousseline - w/MHC - 4 1/2 cup

By mariannefeldman

Buttercream from The Cake Bible by Rose Levy Berenbaum
4 1/2 cup recipe, p 244 - says enough for (2) 9 x 1 1/2" layers or (3) 9 x 1" layers - I think skimpy for this if using decoratively


used adaptation for Melissa & Jaz' wedding for MHCF


Note: temperatures are crucial for this recipe
Mixture in progress should be 65 - 70 degrees

Use pasteurized egg whites if any questions of issues- Eggology works (regular supermarket brands of egg whites in cartons (like Eggbeaters) do not beat into meringue)


Flavor variations p 245:
These flavorful additions (except for the white chocolate) will also tint the buttercream. If you want the outside of the cake to be white, consider using one of these variations for the filling such as the Lemon Curd Mousseline in the Dotted Swiss dream p 222-

*plain vanilla is very buttery


Chocolate: Beat in 5 oz of melted & cooled extra bittersweet or bittersweet chocolate


White chocolate: Beat in 6 oz melted & cooled white chocolate, pref Green & Black


Fruit: Add up to 3/4 cup lightly sweetened strawberry or raspberry puree or orange, passion, lemon, or lime curd


See Rose's Heavenly Cakes for flavor variations:
passion p 393, strawberry p 93, “whoopie
marshmallow cream” p 375, raspberry p 149
vanilla p 147


*Do not rebeat chilled buttercream until it has reached room temp or it may curdle

Ingredients

• for Mexican Hot choc: add:
• butter, unsalted, softened but cool (65 degrees): 2 cups = 1 lbs = 454g
• sugar: 1 cup = 7 oz = 200 grams-divided 3/4 & 1/4
• water: 1/4 cup = 2 oz = 60 grams
• 5 large egg whites (pasteurized)= 5 fl oz (use glass liquid measure)= 5.25 oz = 150 grams
• cream of tartar: 1/2& 1/8 tsp = ? grams
• liqueur such as Mandarine Napoleon, Grand Marnier or an eau-de-vie: 3 fl oz (use glass measure) = 3 oz = 90 grams
• to omit liqueur: add 1 1/2 tsp vanilla extract (or to taste)
• optional additions: see p 244
• choc, white choc, fruit
• 2/3 tsp cinnamon (or to taste)
• 1/3 tsp cayenne (or to taste)
• 2/3 tsp ancho chile pepper
• (6 oz?) white choc: melted & cooled - I used Green & Black
• (6 oz?) dark choc: melted & cooled - I used combo of Lindt 70%, 85% & Bittersweet

Preparation

Step 1

In mixing bowl beat butter until smooth & creamy, set aside in cool place.

Have ready a 2 cup heatproof glass measure near stove.
In medium size heavy saucepan (preferable nonstick) stir together 3/4cups sugar & the water.
Heat, stirring constantly, until sugar dissolves & syrup is bubbling. Stop stirring & turn down heat to lowest setting.

In another bowl beat egg whites til foamy add cream of tartar, beat til soft peaks. Gradually beat in the remaining 1/4 cup sugar & beat til stiff peaks.

Increase heat & boil syrup til 248 - 250 degrees (firm ball stage). Pour into glass measure to stop cooking.

Beat syrup into the whites in steady stream. Do not allow syrup to hit beaters. Start by pouring a small amt of the syrup onto the whites w/the mixer turned off. Beat at high speed for 5 seconds. Stop mixer & add a larger amt of syrup. Beat for 5 seconds. Continue w/remaining syrup. For the last addition use a rubber scraper to get rest of syrup into bowl. Beat at low speed for about 2 mins or until cool. If not completely cool, continue beating on lowest speed.

Beat in butter 1 tbs at a time at medium speed. At first it will seem thin but will thicken; if it looks curdled at any time raise the speed slightly & continue to beat til smooth before adding more butter.

Lower the speed slightly & gradually drizzle in liqueur or extract.

OPT: Beat in melted & cooled chocolate & spices.

Pointers: If butter or kitchen was too warm & buttercream starts thinning out & curdling, check temperature. Refrigerate til mixture is 65 - 70 degrees.
If mixture is too cool, suspend over pan of simmering water (do not let bowl touch simmering water), heat briefly, stirring vigorously when mixture just starts to melt slightly at edges. Dip bowl in larger bowl of ice water for a few seconds, remove & beat by hand til smooth.

Note: changes method of adding butter in Rose's Heavenly Cakes

Store: 2 days at room temp, 10 days refrig, 8 months frozen. Allow buttercream to come to room temp before rebeating.