I may have invented something new in the culinary world. Sweet lemon butter to die for! Undoubtedly, somebody has done this before me, but I haven’t seen any mention of it on the forum. So here’s what happened:
1) I screwed up while assembling a wedding cake last month. Most of you know the story. Rebeat some chilled lemon mousseline before it reached room temperature. It was a text book failure—broke down irretrievably. I set it aside and made a new batch. At clean-up time, I put it in the freezer.
2) Took out one of the containers yesterday and thawed it in the fridge overnight.
3) First experiment today, I rebeat a small portion directly from the fridge and used it to frost a small piece of cake. It tasted fine but was slightly mottled in appearance. Not sure if that will show in the photo. But I was thrilled that it came together! What I put into the freezer on August 22nd was a soupy mess of curd and liquid separated.
4) Second experiment tonight, I rebeat a small portion left out until it came to room temp. Voila! Sweet lemon butter. That’s the second photo.
It is so tasty. Still holding its shape, several hours later at room temp. A bit shiny but not mottled. Smooth as…butter! But the taste of lemon buttercream. Not the texture you’d want for a buttercream but…. This would make a superb filling for certain kinds of cake. Sponge especially. Probably great in a jelly roll. Maybe a filling for sandwich-type cookies? I could see it with shortbread! A lovely spread for nut cake slices and short tea biscuits. Oh! a dollop as a kind of hard sauce on top of my grandma’s hot Christmas carrot pudding—the kind made with suet! Who knows what else?
I might have to curdle some MBC on purpose in the future. I checked for sweet lemon butter recipes online, and they don’t sound like they would produce anything nearly as good. So shhhhhhh, let this be our little secret.
The only possible catch is that this mousseline was inadvertently made with one of the extra-rich butters available now. Caused me no end of problems with both the cake and the bc, so you probably don’t want to duplicate that part on purpose. You’d have to experiment to see if you get the same results with a curdled MBC made with regular butter at 80% MF. My guess is that you probably would.