vanilla buttercream recipe
Posted: 17 September 2009 06:29 PM   [ Ignore ]
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I"m looking for a good buttercream vanilla frosting recipe. thanks.

steve

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Posted: 17 September 2009 07:48 PM   [ Ignore ]   [ # 1 ]
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use the white chocolate mousseline in the cake bible…or mousseline with some vanilla extract.

Enjoy!

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Posted: 17 September 2009 10:33 PM   [ Ignore ]   [ # 2 ]
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Bill - 17 September 2009 10:48 PM

use the white chocolate mousseline in the cake bible…or mousseline with some vanilla extract.

Enjoy!

Ditto!

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Posted: 18 September 2009 12:18 PM   [ Ignore ]   [ # 3 ]
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What is the difference between buttercream and mousellini?

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Posted: 18 September 2009 12:57 PM   [ Ignore ]   [ # 4 ]
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Jenn, mousseline is the name that Rose gave to her buttercream which is—correct me if I’m wrong, folks—basically an Italian meringue buttercream. There are also Swiss and French versions of meringue buttercreams from other sources.

I have a formula from baking school for a light butter cream that my textbook calls Creme Mousseline, but it’s nothing like Rose’s recipe. Uses whole eggs and egg yolks and a different mixing method. Actually, it’s more like her Silk Meringue Buttercream. Never made it, so can’t say if it’s any good. But perhaps Rose used the name “mousseline” to convey just that idea, of how light her mousseline is for a buttercream. The classic French buttercreams made with all yolks gave bc a reputation for being heavy. And the so-called buttercreams made with emulsified shortening and icing sugar ...well, no comment.

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Posted: 18 September 2009 01:41 PM   [ Ignore ]   [ # 5 ]
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Carolita,
Thanks for the explanation, that clears it up for me smile. Agree regarding shortening and icing sugar.. sounds yucky smile. Butter is indeed the best ingredients, in my opinion.

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Posted: 18 September 2009 02:30 PM   [ Ignore ]   [ # 6 ]
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Yes, I didn’t think you were in favour of shortening. smile Only mentioned it in that context because I believe it’s mainly the shortening-based icings which have given bc such a bad name. Some people actually like them, go figure! But most discerning palates pick up that greasy mouth-feel, which comes from the fact that shortening has such a high melting point (higher than body temp which is where butter melts, i.e. in your mouth…yum). They see that the icing is called buttercream and leap to the conclusion that buttercreams are too buttery. sheesh

Just my pet peeve, sorry. The box-stores and huge supermarket chains of this world have a lot to answer for!

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