Buttercream Mousselinecookies And Cream Recipes

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Steps:

• In the heatproof bowl of an electric mixer, combine egg whites, sugar and salt over a pot of simmering water. Whisking constantly, cook until sugar and salt dissolve and mixture is warm to touch (about 160 degrees). Using the whisk attachment, beat mixture on low speed and gradually increase to high, beating until mixture is stiff and glossy, about 10 minutes. With mixer on low, add butter a few tablespoons at a time, then whisk in vanilla. Using paddle attachment, beat buttercream until air bubbles are gone and mixture is smooth. Gently fold in crushed cookies. Use immediately.

Steps:

• In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
• Have all other ingredients at room temperature.
• Have ready a heatproof pouring container ready for the sugar syrup.
• In a small heavy saucepan heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling.
• Stop stirring and reduce the heat to low.
• (If using an electric range remove from the heat.) In the bowl of a stand mixer unsing the whisk attachment, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised.
• Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.
• Increase the heat and boil the syrup until the thermometer registers 248'F to 250'F (the firm ball stage).
• Immediately transfer the syrup to the heatproof container to stop the cooking.
• Pour a small amount of syrup over the whites with the mixer off.
• Immediately beat at high speed for 5 seconds.
• Stop the mixer and add a larger amount of syrup.
• Beat at high speed for 5 seconds.
• Continue with the remaining syrup.
• For the last addition, use a rubber scraper to remove the syrup clinging to the heatproof container.
• Lower speed to medium and continue beating up to 2 minutes or until the bottom of your mixing bowl feels cool to the touch.
• If not completely cool, continue beating on lowest speed.
• Beat in the butter at medium speed 1 tablespoon at a time.
• At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.
• If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
• When butter is fully incorporated you may add any of the optional flavorings.
• Place in an airtight bowl.
• Rebeat lightly from time to time to maintain silky texture.
• Buttercream becomes spongy on standing.
• Will keep 2 days room temperature, 10 days refrigerated, 8 months frozen.
• Allow to come to room temperature completely before rebeating to restore texture or it will break down irretrievably.