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This is the buttercream that stands tall above the rest. From the Cake Bible. It is lightly sweet and airy and leaves you wanting more. There is none of that greasiness from solid shortening or the overt sweetness from powdered sugar.
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A mousseline buttercream is lighter in texture than the other two because it contains beaten egg whites. In hot and humid weather I've had the mousseline buttercream break down on me so I tend to make it only during the cooler months.
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2 c unsalted butter, softened but cool (65F) ... This buttercream will keep for 2 days at room temperature, 10 days refrigerated and 8 months frozen. ... Nov 12, 2009 You are here: Home > Recipes > Mousseline Buttercream...
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Answer to I need the best recipe for buttercream frosting : Mousseline buttercream ... ... Or you can make a real frosting, like a mousseline buttercream. It's off-white, pipes fantastically, and is a pain in the --- to make. But it tastes delicious; it's not at all too sweet. Here's the recipe I use, from Rose Berenbaum's...
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Try Recipe Mousseline Buttercream - 45835 from Recipezaar.com. This recipe has a 4.17 star rating and has been reviewed 6 times ... This particular buttercream topped a white cake recipe from Collete Peters and a lemon cake filling. Very nice. The only reason I don't give this 5 stars is the butter flavor is simply over the top.
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Learn more about how we calculate nutritional information, and always consult a registered dietician or your physician before embarking on any diet plan which relies on these numbers, and for any other questions. ... Return to Mousseline Buttercream...
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I used your Mousseline Buttercream and you might be interested to know that the reception was held in a place that serves meals to senior citizens, so the room was warm before anyone arrived. Add to that about 100 people and a bunch of spotlights (one directly on the cake - yikes!)...
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I was searching online for a different kind of buttercream and came across Mousseline Buttercream, from The Cake Bible, which turns out is pretty much the same recipe for Classic Italian Buttercream. I decided I'd try that recipe since I read that it held up well and didn't need to be refrigerated.
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2 c butter; softened but cool; 2 tb vanilla; Instructions; Beat egg whites until foamy, add cream of tartar and beat until soft peaks form. Add 1/4 cup sugar and beat until stiff. Set aside. Mix water and sugar in (The small aluminum one) Stir over medium heat until sugar is dissolved. ... Once syrup reaches firm ball,
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This buttercream is made with egg whites instead of the more classic buttercream made with yolks. I have come to prefer it. It's a little lighter in both taste and texture. Buttercream frostings aren't overly sweet, have a rich, creamy consistency, and offer many options for flavoring.
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Mousseline Buttercream
Definition of
- Buttercream
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