Mousseline Buttercream Frosting Recipe
Mousseline Buttercream frosting is made with egg whites for a bright white hue, but is easy to tint to suit your favorite cake recipes.
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Cooking tools:
- Stand mixer
- Candy thermometer
- Saucepan
- Stove
- Whisk
- Heat-resistant measuring cup
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
Ingredients
- 1 cup sugar
- 1/4 cup (2 fluid ounces) water
- 5 large (5 fluid ounces) egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 4 sticks (2 cups) unsalted butter, room temperature
- Optional additions:
- Vanilla or other flavored extract, to taste
- 3 fluid ounces bourbon* (or any spirits or flavored liqueur)
- Food coloring
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