Ever make mousseline BC with brown sugar?
Posted: 17 July 2008 04:45 PM   [ Ignore ]
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i am going to give this a try.

have you ever done it?

what were your results?

jen

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Posted: 17 July 2008 04:58 PM   [ Ignore ]   [ # 1 ]
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I haven’t, but I look forward to hearing how it turns out for you.

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Posted: 17 July 2008 06:36 PM   [ Ignore ]   [ # 2 ]
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I am curious about the results too. Pls let us know.

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Posted: 17 July 2008 09:34 PM   [ Ignore ]   [ # 3 ]
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I like idea of the flavor but most brown sugars are pretty coarse. Do you think you can get a smooth texture out of it?

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Posted: 17 July 2008 10:06 PM   [ Ignore ]   [ # 4 ]
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jen, I have not, but have given it a deep thought.

for mousseline bc, for maximum hold, you need to heat the sugar to exact 248-250oF.

i am afraid at this temperature, the molasses on brown sugar would become charcoal!!!

please give it a try, and do report back.  if it works, I am sure the flavor will be nice.

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Posted: 18 July 2008 09:13 AM   [ Ignore ]   [ # 5 ]
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Jen,

I think brown sugar goes through the stages (hard ball, hard crack, etc.) at different temps than white sugar, so I’m not sure what the correct temp would be for the butercream syrup.  If you are unable to find out, you might consider making the buttercream with white sugar and adding molasses as a flavoring agent to the finished buttercream.  Since most brown sugars are made by adding back molasses to white sugar, the flavor would be spot on, and the molasses would not risk any flavor alteration from the heat. 

If you are worried about the buttercream being too sweet with addition of molasses, you can deduct some (but not all, to be safer from overbeating) sugar from the amount added to the soft peak whites in the silk meringue and mousseline recipes. 

Please report back on your experiment!

Julie

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Posted: 18 July 2008 08:25 PM   [ Ignore ]   [ # 6 ]
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maybe i’ll try it with the classic buttercream recipe. i want to cook the brown sugar instead of adding molasses separately because i don’t want the molasses flavor to be too strong. i recently started making choc chip cookies with sugar and molasses instead of brown sugar and the resulting taste is quite different than the traditional recipe. we love it, but i’m not sure it’s what i want for my buttercream

thanks everyone, i’ll let you know what happens!

je

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Posted: 13 August 2008 11:17 PM   [ Ignore ]   [ # 7 ]
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I have tried a recipe from epicurious.com. I don’t have the exact link but you can just go to the site and search for brown sugar buttercream. It was used together with their recipe for devils food cake. The sugar syrup was only heated to about 238 degrees, so maybe that’s the hardball stage for brown sugar? Its quite delicious!

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Posted: 14 August 2008 02:39 PM   [ Ignore ]   [ # 8 ]
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Thanks for posting about this Shimi - and welcome!

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Posted: 15 August 2008 04:19 PM   [ Ignore ]   [ # 9 ]
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Jen - in the Sept 2008 Everyday Food magazine, there’s a recipe for a light brown sugar buttercream (looks like a Swiss meringue buttercream) -the author states that it “tastes almost like caramel”.

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Posted: 15 August 2008 09:11 PM   [ Ignore ]   [ # 10 ]
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I have made this buttercream (which has brown sugar) and it is EXCELLENT!

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Posted: 27 September 2008 01:15 AM   [ Ignore ]   [ # 11 ]
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I just made the epicurious recipe again and forgot to mention in my previous post that their recipe is off on the proportion of egg whites to butter. They use 1 pound of butter to 3 egg whites, while Rose’s recipe uses 1 pound to 5 whites. So I did a simple conversion and used about 9.5 ounces of butter for the epicurious recipe. It holds up very well to heat, and has undertones of caramel and coffee even! Everyone who has tasted it loves it. So jen, if you haven’t tried it yet, do give it a whirl.

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