Ingredients for Mousseline Buttercream
- Unsalted Butter
- Egg Whites
- 1/2 cup granulated sugar
- Cream Of Tartar
- Water
- Dark Chocolate
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How to Make Mousseline Buttercream
- In a medium saucepan, gently heat the milk and sugar until the sugar dissolves completely. Do not boil.
- In a separate bowl, whisk together the egg yolks until pale and slightly thickened.
- Temper the egg yolks by slowly whisking in a few tablespoons of the warm milk mixture. This prevents the eggs from scrambling.
- Slowly whisk the tempered egg yolks into the remaining milk mixture. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F).
- Strain the custard through a fine-mesh sieve into a bowl and let it cool completely. Cover the surface with plastic wrap to prevent a skin from forming.
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the cooled custard to the butter, beating on low speed until combined. Then increase speed to medium-high and beat until light, fluffy, and completely smooth. This should take about 5-7 minutes.
- Add the vanilla extract and salt; beat until well incorporated.
- Your Mousseline Buttercream is ready! Use it to frost your favorite cakes and cupcakes.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
180g
Fat
310g
Carbs
18g
