Buttercream Mousseline/Cookies and Cream

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
butter cream for 1 (9-inch) cake
Level:
Intermediate

Ingredients
Directions

Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Hazelnut Ice Cream Sundae

    Recipe courtesy of Michael Chiarello