Mousseline Buttercream
Indulge in the luxurious creaminess of Mousseline Buttercream, a bakery-worthy frosting that’s as silky as it is versatile. Crafted with a delicate balance of rich egg yolks, velvety butter, and a perfectly tempered sugar syrup, this elegant buttercream is both stable and delightfully smooth. The unique French-inspired technique ensures a dreamy texture that's ideal for frosting cakes, cupcakes, or even delicate pastries. Enhanced with a touch of vanilla and a pinch of salt for depth of flavor, this buttercream is a stunning complement to any dessert. Whether you’re a seasoned baker or an enthusiastic home cook, Mousseline Buttercream is a must-try for achieving professional results with ease.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 milliliters Water
- 4 large Egg yolks
- 250 grams Unsalted butter (softened, cut into cubes)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves completely, then bring the mixture to a boil without stirring further.
Using a candy thermometer, monitor the temperature of the sugar syrup. Once it reaches 115°C (240°F), remove it from the heat immediately.
While the sugar syrup is cooking, place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until they thicken and turn pale, about 3-4 minutes.
With the mixer running on medium speed, slowly pour the hot sugar syrup into the whipped egg yolks in a thin, steady stream. Be careful to pour the syrup down the side of the bowl to avoid splattering.
Once all the sugar syrup has been added, increase the mixer speed to high and continue beating until the mixture cools to room temperature. This can take around 8-10 minutes.
Reduce the mixer speed to medium and begin adding the softened butter, a few cubes at a time, waiting until each addition is incorporated before adding more.
Once all the butter has been added, increase the speed to high and beat until the mixture becomes silky and smooth. If the buttercream looks curdled at any point, keep mixing, as it will come together with enough beating.
Finally, add the vanilla extract and pinch of salt, mixing until just combined.
The mousseline buttercream is ready to use immediately as frosting, or it can be stored. To store, place in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and rewhip before using.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1292 mg | 431% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 200.9 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 149 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
