A few attempts with normal buttercream and having those buttercream completely failed me by disintegrating into a gooey mess esp. in my tropical weather, a few weeks back, I embarked on the search for the perfect buttercream. Little did I know that I would find it here. But not without trepidation. I combed this forum thoroughly and read through my TCB a few hundreds time, dare I gather enough courage to make it. AND I DID SUCCEED! Taking notes very carefully, this is the route I thought I would go:
1. I boil all the sugar and water.
2. Taking cue from Hector (thank you Hector!) I already frozen my egg whites, I thaw and cleave it and while still looking like a soup of fish scales, I beat it to soft peaks then I add the cream of tartar.
3. My egg whites turn stiff peak, I stopped beating. As you guys said it, the whites can wait.
4. I turn my full attention to my sugar syrup, closely monitoring with a new acquired digital thermometer.
5. When the sugar syrup is ready, I pour in 3 batches, beating well after each batch on high speed.
6. While it is beating beautifully, I monitor my thawing butter so that it’s perfect at 65F and I add one spoonful at a time into the egg whites.
7. Needless to say, it went all soupy. Just when I was about to add the last butter, something magical happened - the soupy mess just came together and ta-daa - my mousseline magic!
8. Not really expecting it to ‘come together’ on my first time (sorry, my expectation was quite low actually..) I had only one flavouring option - 2 tsp of vanilla extract and my gosh! I will never go back to ‘normal buttercream’ ever again.
Thanks to you; Patrincia, Bill, Jeanne, everyone who ever went down the mousseline route!
Love and hugs,