1 of 2
1
Buttercream Dillema
Posted: 01 January 2009 03:30 PM   [ Ignore ]
Newbie
Avatar
Rank
Total Posts:  20
Joined  2009-01-01

I am torn between using the Mousseline and the Silk Meringue Buttercream. The first one is easier to make but I Iike the taste of the latter better. The determining factor right now is how well it will hold up in an event like a wedding. I am doing a bridal show this January and plan to use it for wedding cupcakes and am not sure which one to use yet.
In my experiments , it looks like the Mousseline holds up better but the Cake bible says that the Silk Meringue is the best for warm weather so I am wondering if I made the Silk Meringue wrong.
My creme anglaise seemed to be greasy and the milk solids seem to separate when I do not whisk it after it has made and cooled off. Also when I added the creme anglaise to the butter the mixture appeared greasy and heavy…it was only after I added the italian meringue that it fluffed up. It was incredibily delicious though…almost like ice cream.
At room temperature after 4 hours, the piped decorations using Mousseline remain the same, the ones using Silk Meringue becomes a bit spongy and has a light greasy sheen to it. What could I have done wrong?

Profile
 
 
Posted: 01 January 2009 06:47 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15

I’d go for the Mousseline… it holds up better than any other buttercream.

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
Posted: 02 January 2009 07:45 AM   [ Ignore ]   [ # 2 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4839
Joined  2008-04-16

Nika, The Cake Bible states that the mousseline holds up better than any other.  The Silk Meringue holds up well (better than the classic), but not as well as the mousseline. 

What flavor are you using? I prefer the silk meringue for the caramel variations (caramel, praline, coffee-caramel and burnt orange) and for the apricot.  I prefer the mousseline for fruit curd flavors, liqueur-based flavors, or for when I want to be able to add in a lot of fruit puree (like Hector’s strawberry version, or raspberry).

In addition to flavor and temperature resistance, there’s also the color- mousseline is paler/more white, while the yolks in the silk meringue give it a more yellow color.

You said, “creme anglaise seemed to be greasy and the milk solids seem to separate,” which makes me wonder if maybe the custard was heated too high?  It needs to be higher than 160F but not over 180F or the eggs will curdle.  Also, it needs to be cooled to room temp before adding to the butter.  You didn’t deviate from the recipe and add butter or oil to the custard, right?

Is it possible that you are making one of the caramel flavors and adding the milk to the caramelized sugar?  If so, anything that makes the milk-sugar mixture too acidic can cause the milk to curdle- this includes having the caramel too dark (it gets more acidic as it darkens), using brown sugar, or using a milk product other than regular, ultra-pasteurized whole milk. 

We’d love to see some pics of the final product!

 Signature 

Brød & Taylor Test Kitchen:  Peanut Butter Cups, All Grown Up

Profile
 
 
Posted: 02 January 2009 10:04 AM   [ Ignore ]   [ # 3 ]
Newbie
Avatar
Rank
Total Posts:  20
Joined  2009-01-01

Thanks Patrincia!
Thanks Julie - The only flavor I added was vanilla bean paste. Your insight on which flavor to use for which buttercream is very helpful!
I wondered if the reason I didn’t like the taste of my mousseline was because it needed a liquer or as you said fruit curd. I was hesitating with the mousseline because Warren Brown’s Cake love book appears to be using the exact same recipe for his buttercream which he simply calls Italian Meringue buttercream…and the Washington post called his buttercream tasteless on the cupcakes from his shop and said it tasted like a blob of butter.
Regarding my Silk Meringue, I was pretty sure about the temperature, I’m using the CDN with the quick tip but I am going to try it again this weekend. And thanks for the info on the caramel flavors. I’ll be testing both buttercreams this weekend and will be making the cupcakes to go with them as I need to take some pictures to include in the brochure for the bride!
My bridal show is January 11, talk about last minute!!

Profile
 
 
Posted: 02 January 2009 03:47 PM   [ Ignore ]   [ # 4 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1421
Joined  2007-11-15

I am in TOTAL agreement with Julie’s statements!!!  Good luck, you will do well.

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 02 January 2009 08:55 PM   [ Ignore ]   [ # 5 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  253
Joined  2007-11-29

mousseline will never let you down.

we really should pin a thread on MBC because we all feel the same way.

perhaps warren’s bc doesn’t have enough vanilla or perhaps the reviewer isn’t used to a frosting that isnt ultra sweet. many americans are accustomed to the super sweet confectioner’s sugar frosting and need to reeducate their pallets.

if you think your MBC is too buttery be sure to use unsalted butter and add more vanilla or other flavoring.

jen

 Signature 

http://www.ellavanilla.com

Profile
 
 
Posted: 02 January 2009 10:28 PM   [ Ignore ]   [ # 6 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4839
Joined  2008-04-16

Yes to what Jen said, mousseline needs a lot of flavoring!  I like it more as I add more flavoring, whether extract, fruit curd, fruit puree, or liqueur.  And I do like the texture best with liqueur, though it isn’t absolutely necessary.

 Signature 

Brød & Taylor Test Kitchen:  Peanut Butter Cups, All Grown Up

Profile
 
 
Posted: 03 January 2009 09:02 PM   [ Ignore ]   [ # 7 ]
Jr. Member
Avatar
RankRank
Total Posts:  42
Joined  2007-11-15

This discussion is exactly why I love this forum.  Even though I wasn’t the original poster, thanks everyone!!!

 Signature 

Not As Good As Pork Cracklins

Profile
 
 
Posted: 04 January 2009 12:41 AM   [ Ignore ]   [ # 8 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15

I assure you, Rose’s Mousseline is far from flavorless!  Also, if someone thinks it tastes like eating a stick of butter, I’d say they made it with salted butter instead of unsalted as the recipe specifies.  I omit the liquor, but add pure vanilla extract to taste…. it’s divine!!!!

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
Posted: 05 January 2009 11:48 AM   [ Ignore ]   [ # 9 ]
Newbie
Avatar
Rank
Total Posts:  20
Joined  2009-01-01

Okay, I’ve redone both buttercreams. I still like the silk Meringue in flavor. But the mousseline holds up so well. I put strawberry conserve in the mousseline and it does taste yummy. I do not use unsalted butter. I do use regular land o lakes butter. Would it taste better with European style butter like Plugra or will it make it heavier?
Another question. When I rebeat my silk meringue it got a bit greasy. Did it get too warm or was it still too cold to rebeat? I had no problem with the mousseline.
I usually rebeat when surface temperature of the buttercream is 67F.
Here’s a link to some of the cupakes I made. The pink wrapped one was Silk Meringue as well as the last picture. The plate with four cupcakes is all Mousseline…and the strawberry one is Mousseline.

http://kitchenmusings.typepad.com/my_weblog/2009/01/fun-with-buttercream-and-cupcakes.html

Profile
 
 
Posted: 05 January 2009 12:40 PM   [ Ignore ]   [ # 10 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4839
Joined  2008-04-16

Nikka, your cupcakes are lovely, but I was disappointed to see that you posted Rose’s mousseline recipe.

 Signature 

Brød & Taylor Test Kitchen:  Peanut Butter Cups, All Grown Up

Profile
 
 
Posted: 05 January 2009 12:56 PM   [ Ignore ]   [ # 11 ]
Newbie
Avatar
Rank
Total Posts:  20
Joined  2009-01-01

Thanks Julie. I thought I put Warren Brown’s recipe which is also available here:
http://www.npr.org/templates/story/story.php?storyId=4653648

I fixed it to reflect his recipe which has 1/4 cup more sugar and temperature is 245F. If you noticed I made no reference to it being called Mousseline, simply Basic Italian Meringue buttercream.

Profile
 
 
Posted: 05 January 2009 02:17 PM   [ Ignore ]   [ # 12 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4839
Joined  2008-04-16

Thanks for altering the recipe, Nikka, I’m afraid we’re an awfully loyal bunch of Cake Bible fans…

I also prefer the silk meringue buttercream, the softer texture and custard base are lovely.  In my experience, the silk meringue does get more dense when rebeaten, I think too much beating after the meringue has been added can also have that effect.  Mine also gets a little shiny when warm, I think that may just be the nature of that type of buttercream. 

I’m not sure I would go for the plugra, I feel like the last thing these need is a richer butter!  But if you try it, please let us know how it turns out.

 Signature 

Brød & Taylor Test Kitchen:  Peanut Butter Cups, All Grown Up

Profile
 
 
Posted: 05 January 2009 05:43 PM   [ Ignore ]   [ # 13 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15

Hi Nikka - you must use UNsalted butter when making Rose’s buttercreams… salted butter is much too salty and will definitely result in that “eating a stick of butter” taste.  Plugra will give you a “grassy” flavored buttercream so I would advise against it.  Please, I encourage you to make the Mousseline again, this time using unsalted butter - you will notice a vast difference.

PS - great cupcakes!

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
Posted: 05 January 2009 06:00 PM   [ Ignore ]   [ # 14 ]
Newbie
Avatar
Rank
Total Posts:  20
Joined  2009-01-01

oops…I meant I use only unsalted butter!  Thanks about the heads-up regarding Plugra, Patrincia. Well, the verdict is in…folks in the office where I unloaded my huge batch of cupcake baking loved the mousseline buttercream equally as the silk meringue. In fact, one of my co-workers can’t stop raving about the strawberry mousseline. Thanks for the great suggestions on this forum!
I already made a double batch of Silk Meringue, and will be making more Mousseline for Sunday’s event. I forgot to add that I am also making a bunch of Parisian Macarons and will need to make the buttercreams for that too….I use the classic buttercream for that.
Looks like , I need to buy more butter smile

Profile
 
 
Posted: 05 January 2009 06:08 PM   [ Ignore ]   [ # 15 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15

Oh good… glad you had a type-o.  Nice to know you were using unsalted butter all along.  Yep, time to stock up on that butter… I buy large quantities and freeze it - it freezes very well.

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
   
1 of 2
1
Back to top