I'm really picky when it comes to buttercream. I loathe overly sweet buttercreams made with confectioner's sugar. I worship the light, decadent and airy texture achieved with cooked buttercreams. What's a cooked buttercream, you ask? These are made with an egg white base that is cooked with the addition of boiling sugar. The airiness of the whipped egg whites give this recipe such a wonderful texture you can't achieve another way. While this requires a little more technique, I promise the results will knock your socks off.
There are several variations to a cooked buttercream, but this is my favorite mousseline recipe following the Italian method. It is a great base for any flavor, color or concoction you can dream up. Check out other posts for specific flavors.
Mousseline Buttercream
1lb (2 cups) unsalted butter, room temperature, cut in to 1" pieces
3/4 cup granulated sugar
1/4 cup granulated sugar (in a separate prep bowl)
1/4 cup water
5 large egg whites
1/4tsp cream of tartar
1. In the bowl of a stand mixer, place egg whites. Pre-measure your cream of tartar and 1/4 cup sugar and place nearby.
2. On medium-high heat, warm 3/4 cup sugar and 1/4 cup water until sugar is dissolved. Continue cooking until sugar reaches 200F on a candly thermometer. When you reach that temperature, keep cooking, but take a minute to turn your mixer on high to begin betting your eggs.
3. When your egg whites are frothy, add the cream of tartar. Gradually add the 1/4 cup of sugar. Beat until egg whites form soft peaks, then turn the mixer down to a low speed.
4. Once your boiling sugar reaches 245F (firm ball stage), remove from heat and immediately drizzle in to the egg mixture.
5. When all of the hot sugar is added, turn the mixer to a high speed and continue beating until the bowl is no longer warm to the touch. This is essential to preventing separation once you add the butter.
6. Add the butter one lump at a time and continue beating until the mixture is smooth and fluffy. This takes about 12-20 minutes. It will look like ricotta cheese for a while, but don't worry & just keep beating.
7. Once the mixture is smooth, add in the flavoring or coloring of your choice - vanilla, chocolate, raspberry, hazelnut etc. Mix until just incorporated.
8. Place your completed filling in a piping bag, on a cupcake, cake or whatever you want.
Keep at room temperature and do not refrigerate before it has been spread or piped.
Completed desserts can be stored in the fridge, but remember to remove 1hr prior to serving to all the buttercream to warm up.
Makes enough for 80 macarons, or enough to frost a 2-layer 8"-10" cake.
There are several variations to a cooked buttercream, but this is my favorite mousseline recipe following the Italian method. It is a great base for any flavor, color or concoction you can dream up. Check out other posts for specific flavors.
Mousseline Buttercream
1lb (2 cups) unsalted butter, room temperature, cut in to 1" pieces
3/4 cup granulated sugar
1/4 cup granulated sugar (in a separate prep bowl)
1/4 cup water
5 large egg whites
1/4tsp cream of tartar
1. In the bowl of a stand mixer, place egg whites. Pre-measure your cream of tartar and 1/4 cup sugar and place nearby.
2. On medium-high heat, warm 3/4 cup sugar and 1/4 cup water until sugar is dissolved. Continue cooking until sugar reaches 200F on a candly thermometer. When you reach that temperature, keep cooking, but take a minute to turn your mixer on high to begin betting your eggs.
3. When your egg whites are frothy, add the cream of tartar. Gradually add the 1/4 cup of sugar. Beat until egg whites form soft peaks, then turn the mixer down to a low speed.
4. Once your boiling sugar reaches 245F (firm ball stage), remove from heat and immediately drizzle in to the egg mixture.
5. When all of the hot sugar is added, turn the mixer to a high speed and continue beating until the bowl is no longer warm to the touch. This is essential to preventing separation once you add the butter.
6. Add the butter one lump at a time and continue beating until the mixture is smooth and fluffy. This takes about 12-20 minutes. It will look like ricotta cheese for a while, but don't worry & just keep beating.
7. Once the mixture is smooth, add in the flavoring or coloring of your choice - vanilla, chocolate, raspberry, hazelnut etc. Mix until just incorporated.
8. Place your completed filling in a piping bag, on a cupcake, cake or whatever you want.
Keep at room temperature and do not refrigerate before it has been spread or piped.
Completed desserts can be stored in the fridge, but remember to remove 1hr prior to serving to all the buttercream to warm up.
Makes enough for 80 macarons, or enough to frost a 2-layer 8"-10" cake.
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