Refrigerating Mousseline
Posted: 27 February 2009 12:36 PM   [ Ignore ]
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It says 10 days refrigerated. Do you just throw it in an airtight container, and then wait until it gets room temp and then re BEAT it on your stand mixture?? Does it come out just like it would ‘fresh’?

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Posted: 27 February 2009 12:50 PM   [ Ignore ]   [ # 1 ]
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Yes! The key is to wait till it reaches room temp. Very important!!!

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Posted: 27 February 2009 01:04 PM   [ Ignore ]   [ # 2 ]
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It should taste perfectly fresh as long as you seal it well.  Buttercream will absorb refrigerator odors if not well sealed.  Also, if it’s just a small amount of buttercream, I rewhip it by hand with a whisk or a hand-held mixer.  For large batches, I’ll break out the stand mixer.

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Posted: 27 February 2009 02:15 PM   [ Ignore ]   [ # 3 ]
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ok great. i Just got back from vacation and am starting the sheet cake. I just made 2 differnt colors of fondant for confetti, and a batch of the regular buttercream (for the elmo, which BTW, isn’t bright red yet…(nervous). I want to make a batch of mousseline too…that way I have less to do tomrrrow

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Posted: 27 February 2009 04:34 PM   [ Ignore ]   [ # 4 ]
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The colour deepens over time. So maybe by the time you are ready to pipe it, it will have turned a brighter red. Good luck. I’d love to see pictures.

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Posted: 28 February 2009 06:27 PM   [ Ignore ]   [ # 5 ]
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If you have a large batch of mousseline, it can take hours and hours to come fully to room temperature.  I like to break it up into pieces so it will adjust more quickly.  Just keep it covered/sealed, whether in the fridge or out.

Good Luck, looking forward to seeing pics!

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Posted: 28 February 2009 06:32 PM   [ Ignore ]   [ # 6 ]
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it took FOREVER to come to room temp!!!! Ill never do that again

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Posted: 28 February 2009 07:21 PM   [ Ignore ]   [ # 7 ]
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We should have mentioned that.  Hector has written on the blog about microwaving his mousseline, but that makes me nervous so I set it out on the counter overnight.

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Posted: 03 March 2009 03:59 PM   [ Ignore ]   [ # 8 ]
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i also take out chunks and microwave it. 10 to 20 seconds at a time. if you over melt it don’t forget that you can put in a cold piece and cool it back down. it’s really no big deal and takes so much less time than whipping up new batches.

jen

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