Marshmallow Buttercream? Or Mousseline?
Posted: 15 January 2013 02:16 PM   [ Ignore ]
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is there a way to make a marshmallow buttercream or mousseline?  I noticed in recipes for Marsh buttercream they say they don’t do well sitting out (serve right away) which I wouldnt want. Any ideas?

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Posted: 16 January 2013 08:53 AM   [ Ignore ]   [ # 1 ]
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For a marshmallow cake topping or frosting, you could just use Italian meringue flavored with vanilla.  Like any meringue-based item, it will attract moisture from the air and get sticky, so I think that may be what you’ll risk if you allow it to sit around for very long.

Because of the all the butter, vanilla Mousseline doesn’t taste a lot like marshmallow.  If you need the stability and longevity of a buttercream and are willing to give up a true marshmallow taste, try the mousseline version with less butter in RHC (Miette’s Tomboy).

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Posted: 16 January 2013 11:44 AM   [ Ignore ]   [ # 2 ]
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Thanks, I just wasn’t sure if there was a marshmallow extract that you could add to mousse line, or if you could add fluff or something. Just because I like the fact this can sit out for long periods of time and will hold its shape. The stickiness of marshmallow sitting out was what I was trying to avoid

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Posted: 16 January 2013 01:23 PM   [ Ignore ]   [ # 3 ]
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If you have some unflavored mousseline stashed away somewhere, you could take a little, beat in a bit of Fluff, and taste it, then let it sit out and see what happens smile

If you do try it out, please report back!

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Posted: 25 March 2013 04:46 AM   [ Ignore ]   [ # 4 ]
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Cant have any idea about it…!!!

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