1 of 2
1
First Mousseline Buttercream attempt
Posted: 16 April 2009 01:42 PM   [ Ignore ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  117
Joined  2009-03-04

So….the one thing I was very nervous about trying…...the Mousseline Buttercream….Worked!!! That is, it all came together the way it was supposed to. One thing is not quite right…before I even added the Vanilla….after I added the Syrup at Firm Ball Stage…the Buttercream turned beige. Not pure white. The syrup DOES have a brownish color…unless I let it go too far…It kind of has a caramel smell. It poured beautifully….but when I tasted the Buttercream it had a slightly…very slight bitter aftertaste. When its on the cake, you can’t tell. This was just a trial. I also added too much Vanilla extract. If I make another batch, can I add this batch to the new one? That question is for any Buttercream batches. If it is frozen, can I get it to room temperature, beat it, and then add it to a newer batch freshly made?

Profile
 
 
Posted: 16 April 2009 01:57 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15
tofusalem - 16 April 2009 04:42 PM

So….the one thing I was very nervous about trying…...the Mousseline Buttercream….Worked!!! That is, it all came together the way it was supposed to. One thing is not quite right…before I even added the Vanilla….after I added the Syrup at Firm Ball Stage…the Buttercream turned beige. Not pure white. The syrup DOES have a brownish color…unless I let it go too far…It kind of has a caramel smell. It poured beautifully….but when I tasted the Buttercream it had a slightly…very slight bitter aftertaste. When its on the cake, you can’t tell. This was just a trial. I also added too much Vanilla extract. If I make another batch, can I add this batch to the new one? That question is for any Buttercream batches. If it is frozen, can I get it to room temperature, beat it, and then add it to a newer batch freshly made?

Sounds like your sugar was cooked a bit too long.  What temperature did it reach? 

You can definitely combine your first batch with another to balance out the flavors.  If chilled or frozen, bring to room temp and then beat the two batches together.

Here’s a photo of my 248F syrup being poured into my meringue (no amber color).  The second photo is what the meringue looks like after the sugar syrup is incorporated.

Image Attachments
P1010639 (Medium).jpgP1010642 (Medium).jpg
 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: 16 April 2009 02:18 PM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  117
Joined  2009-03-04

my thermometer must be off…it hit firm ball stage and I took it off immediately. I’ll watch it closer next time. Do you think I can salvage it by bringing it to room temperature and then beating in melted bittersweet chocolate? Then I can use it for the cake filling as my daughter wants (as of this writing) a yellow cake flavored with almond extract, chocolate filling and the vanilla butercream with a fondant(Uggh) cover.

Profile
 
 
Posted: 16 April 2009 02:30 PM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15

Mixing your caramelized batch with chocolate sounds like a good option.  Mix up a mini sample to see how you like the flavor.  You can mix Mousseline with ganache too (50/50)...  I love it.

 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: 16 April 2009 03:01 PM   [ Ignore ]   [ # 4 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  117
Joined  2009-03-04

ooooh! the Ganache sound even better! It would be richer and darker, yes?

Profile
 
 
Posted: 16 April 2009 03:15 PM   [ Ignore ]   [ # 5 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15
tofusalem - 16 April 2009 06:01 PM

ooooh! the Ganache sound even better! It would be richer and darker, yes?

I haven’t compared them side-by-side, so I’m not sure about the color, but I prefer the flavor.  I like the texture too.  I have only tested this on room temperature cakes (70F).

 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: 16 April 2009 04:15 PM   [ Ignore ]   [ # 6 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1421
Joined  2007-11-15

great photos Patrincia!

 Signature 

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

Profile
 
 
Posted: 16 April 2009 04:23 PM   [ Ignore ]   [ # 7 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  913
Joined  2009-01-04

anyone ever put making mousseline on youtube?? I bet it would help a lot of people.

Profile
 
 
Posted: 16 April 2009 04:25 PM   [ Ignore ]   [ # 8 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15

If you search for Warren Brown’s buttercream (he owns CakeLove), it’s basically the same technique.

 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: 16 April 2009 04:44 PM   [ Ignore ]   [ # 9 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1421
Joined  2007-11-15

the first thing you need to master is making the italian meringue, and i believe that is done by many books and many people, and also on you tube.

adding the butter part, is how italian meringue turns into mousseline buttercream, and THAT VIDEO is on the new book videos =)

 Signature 

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

Profile
 
 
Posted: 16 April 2009 06:33 PM   [ Ignore ]   [ # 10 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  780
Joined  2007-11-15

Patrincia, sorry to be a pain in the——but I still can’t manage to put a comment on your blog.  Where the little box is that has little arrows when I click on it nothing happens!  Therefore I can’t go any further.  Sorry! sick

Profile
 
 
Posted: 16 April 2009 06:39 PM   [ Ignore ]   [ # 11 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15

Hi Jeannette… I don’t know what you mean by the little arrows. :(

I was thinking of you and Annie yesterday when I watched Susan Boyle singing on the Britain’s got talent YouTube video.  Such a lovely Scottish voice!!!

 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: 16 April 2009 06:41 PM   [ Ignore ]   [ # 12 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15

Wait a minute Jeanette… I think I know what you mean.  Are you clicking on the actual arrow?  That’s what you need to click on, then use your mouse to scroll down to make your selection.  Does that help at all?  Maybe someone else understands better than I.

 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: 16 April 2009 07:57 PM   [ Ignore ]   [ # 13 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4839
Joined  2008-04-16

tofusalem, your mousseline syrup could have been beige if you used organic sugar, which still has a little molasses in it.  If you used refined white sugar, and the syrup was beige, then you might have gone above 300F.  But I suspect that the BC wouldn’t have been a success if you used caramelized sugar!

 Signature 

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

Profile
 
 
Posted: 16 April 2009 08:47 PM   [ Ignore ]   [ # 14 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18
hectorwong - 16 April 2009 07:15 PM

great photos Patrincia!


Ditto! But how did you manage to take the picture while pouring the syrup?

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 16 April 2009 09:03 PM   [ Ignore ]   [ # 15 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2599
Joined  2007-11-15

Jeannette - Please accept my apology for spelling your name wrong all this time (I just realized this). 

I found this link that might be helpful.  http://help.blogger.com/bin/answer.py?hl=en&answer=42399

 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
 
‹‹ Cake Tasting      Jen’s Puff Pastry ››