Mousse-based buttercream

Mousse-based buttercream

Crème au beurre mousseline

By
From
Leiths How to Cook
Makes
enough to fill and top a 22 cm two-layered sponge
Photographer
Peter Cassidy

This method, which makes a rich, creamy icing, involves whisking a sugar syrup into egg yolks to create a foam, then combining this with the butter.

Ingredients

Quantity Ingredient
175g granulated sugar
175ml water
6 egg yolks
100g unsalted butter, at room temperature
100g salted butter, at room temperature

Method

  1. Put the sugar and water into a medium saucepan and dissolve the sugar over a low heat, agitating with the handle of a wooden spoon. Once the sugar has dissolved, increase the heat and boil the syrup, without stirring, until it reaches the short thread stage, about 108ºC on a sugar thermometer. Remove from the heat immediately.
  2. Put the yolks in a medium heatproof bowl and, using a hand-held electric whisk, whisk in the sugar syrup, pouring the syrup slowly onto the yolks and taking care not to pour it onto the whisks, or it will stick. Keep whisking until thick.
  3. Using a wooden spoon or hand-held electric whisk, beat the butters together in a separate bowl, then check the butter and mousse are similar temperatures. Gradually add the mousse to the butter, whisking slowly after each addition, starting with 1 tablespoon and gradually increasing the amount until it is all incorporated. Whisk in any flavouring, see below.

Flavourings

  • Lemon, orange or lime: Add the finely grated zest of 1–2 lemons or oranges, or 3–4 limes, to taste, to the finished buttercream. You can also add a little juice, up to 2 tablespoons or to taste, in additions, but be aware that too much may cause curdling or make the icing too loose.

    Coffee: Add 3 teaspoons warm very strong coffee or espresso to the mousse before it is added to the butters. (Alternatively, 40–50 ml Camp Coffee can be used.)
Tags:
Leiths School of food and wine
cookery course
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