Recipe courtesy of James Rosselle

Buttercream Mousseline/Cookies and Cream

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: butter cream for 1 (9-inch) cake
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2 cups sugar

2 tablespoons meringue powder

5 egg whites

1/4 cup corn syrup

1/2 teaspoon cream of tartar

1 1/4 cups butter, room temperature

3/4 cup shortening

1 tablespoon plus 1 teaspoon vanilla extract

1 vanilla bean, seeds scraped

10 chocolate sandwich cookies, crushed (recommended: Oreo)


  1. 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.