Mousseline Buttercream Recipe
🕒 Prep Time: 30 minutes
🕒 Total Time: 30 minutes
🍽️ Yield: 4 1/2 cups
Ingredients:
- 2 cups unsalted butter
- 5 cups sugar
- 1 cup water
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon cream of tartar
- 1/4 cup water
- 5 egg whites
Instructions:
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In a mixing bowl, beat the unsalted butter until smooth and creamy. Set aside in a cool place.
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Ensure all other ingredients are at room temperature.
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Prepare a heatproof pouring container for the sugar syrup.
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In a small heavy saucepan, heat 3/4 cup of sugar and 1/4 cup of water, stirring constantly, until the sugar dissolves and the mixture begins bubbling.
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Stop stirring and reduce the heat to low. If using an electric range, remove from heat.
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In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Add 1/2 teaspoon of cream of tartar and continue beating until soft peaks form.
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Gradually beat in the remaining 1/4 cup of sugar until stiff peaks form.
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Increase the heat and boil the syrup until the thermometer registers 248’F to 250’F (the firm ball stage).
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Immediately transfer the syrup to the heatproof container to stop the cooking process.
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With the mixer off, pour a small amount of syrup over the egg whites. Immediately beat at high speed for 5 seconds.
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Stop the mixer and add a larger amount of syrup. Beat at high speed for another 5 seconds. Continue this process with the remaining syrup.
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For the last addition of syrup, use a rubber scraper to remove any syrup clinging to the heatproof container.
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Lower the speed to medium and continue beating for up to 2 minutes or until the bottom of the mixing bowl feels cool to the touch.
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If the mixture is not completely cool, continue beating on the lowest speed.
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Gradually beat in the unsalted butter, 1 tablespoon at a time. Initially, the mixture may seem thinner, but it will thicken beautifully as you continue adding butter.
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If the mixture looks slightly curdled at any point, increase the speed slightly and beat until smooth before adding more butter.
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Once all the butter is fully incorporated, you may add any optional flavorings of your choice.
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Transfer the mousseline buttercream to an airtight container.
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Lightly rebeat from time to time to maintain a silky texture, as buttercream can become spongy on standing.
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Store at room temperature for up to 2 days, refrigerated for up to 10 days, or frozen for up to 8 months.
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Before reusing, allow the buttercream to come to room temperature completely, then rebeat to restore its texture.
Enjoy the silky smoothness of this delightful mousseline buttercream on your favorite desserts or pastries!
