Can you make mousseline with honey?
Posted: 19 March 2011 04:32 PM   [ Ignore ]
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In my ever-changing cake plans, I’m now thinking of the yellow butter cake with banana mango mousseline, topped with some mouseeline sort of pie filling (a la blueberry swan lake).  But I thought it would be nice to use honey instead of sugar in the mousseline.  I’m going to powder freeze dried bananas and mangoes for the mousseline, but use frensh mango for the topping.

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Posted: 19 March 2011 08:59 PM   [ Ignore ]   [ # 1 ]
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Anne, honey added to the sugar syrup would alter the temperature that the syrup should be boiled to, and I don’t know what that temp should be, but it will be lower than 248F.  You can try replacing the sugar added to the whites with honey, though I haven’t tried this and don’t know if they will still whip equally well. 

There is a honey buttercream in the Cake Bible, but it is yolks, not whites.

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Posted: 19 March 2011 10:56 PM   [ Ignore ]   [ # 2 ]
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Thanks, Julie!

Yes, I am scoping that RHC buttercream to add peanut butter to for a peanut butter buttercream for the caramel cake.  I started out with the intention of using all egg white recipes, and I seem to be slowly migrating toward all egg yolks!

All I can say is thank Rose for the tweed angel food cake/muffins….

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