Wanted to share this recipe and hope it helps someone.
Is the word "hacked" used anymore? If it isn't then this will show my age. I've hacked the Mousseline Buttercream recipe in Rose Levy Beranbaum's famous book, The Cake Bible. Which is such an awesome book. Mine is falling apart at the seems...pages falling out...icing stains here and there.
Anyway, I used her recipe and some online food science to replace the need for bringing sugar and water to the soft boil stage with simply boiling corn syrup. No candy thermometer is needed.
I've used this recipe multiple times for a buttercream that is described by Mrs. Beranbaum as, "This buttercream is very light, smooth and incredibly easy to work with. It is soft enough for beautiful shell borders but strong enough to pipe roses."
Here's the recipe. I hope you have the same success that I have if you use it.
Ingredients:
- 1 Cup Egg Whites
- 1 tsp Cream of Tartar
- 1 Cup Granulated Sugar
- 1 Cup Corn Syrup
- 1 lb Butter
- 2 tsp Flavoring...extract or liqueur
Method:
- Beat 1 Cup of Egg Whites till frothy.
- Add 1 tsp of Cream of Tartar.
- Slowly add 1 Cup of Granulated Sugar.
- Beat til stiff peeks form.
- Heat 1 cup of Corn Syrup till the entire surface comes to a rolling boil.
- Pour the Corn Syrup into the egg whites in a thin stream against the side of the mixing bowl so not to touch the whisk. Or add a little Corn Syrup at a time and then turn the mixer on to incorporate the sugar and repeat till all the hot sugar mixture is used.
- Lower the speed of the mixer and beat till the mixture is completely cool.
- Add 1lb of butter...1 Tablespoon at a time into the egg/sugar mixture. The mixture will not resemble buttercream until all the butter has been incorporated.
- Add 2 tsp or more of your chosen flavoring.
If the mixture looks curdled after all the butter has been added, simply place the bowl over some hot water to warm up and then beat on high to achieve the smooth texture.
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