Making Crème Mousseline

Crème mousseline — also known as German buttercream — is a silky and decadent combination of pastry cream and butter. It’s often used as a filling, though it works just as well as a frosting, as the “buttercream” moniker implies. The proportions for crème mousseline are 2 cups pastry cream to one cup very soft butter. Yeah, I know. Wow.

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Italian Meringue Buttercream (IMBC)

Those who claim buttercreams are too rich, too heavy and too “buttery” have probably never tried a meringue buttercream. This Italian-style meringue buttercream is light and delicate on the tongue, with a butter flavor that can be drastically de-emphasized (though it’s beyond me why you’d want to) with flavorings. Italian buttercream is the more durable […]

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