f his buttercream is very light, smooth and incredibly easy to work with. Ir is soft enough for beautiful shell bore dders yet strong enough to pipe rosés. Liqueur gently per- fumes the buttercream, and if itis tinted it also enhances M the color. Mandarine Napoléon, for example, lends the pal- sseli est aura of apricot. ousseline {tis a thrilling buttercream to prepare because it starts Buttercream ii looking thi aned larapy'and, about threefourtks of the way through, starts to emulsify and turn into a Tuxurious cream. = ‘A word of caution: [fhe butter is too soft or the room MAKES 4 CUPS | 100 hos, whar could have been a satinsmooth cream breaks (mioosahLEAN) 1 pound 14 ounces! down into a grainy hopeless puddle. Once the buttercream 858 grams is made, however, it holds up better than any other, {enough to fil and frost co ‘Be sure to try the fruit variations (page 245). They are S-ach by IMeiach layers ar | all superb and the orange is my favorite of all orange but- three Sinch by rercreams. It i exeellent with both chocolate and non- (singh tayers) chocolate butter cakes and génoise. unsalted butter, softened bur ool (65°F) In a mixing bow! beat the butter until smooth and creamy and set aside in a cool place, Have ready a heatproof glass measure near the range. In a small heavy saveepan (preferably with a nonstick lining) heat % cup sugar and the 4 cup water, sting con- stantly, until che sugar dissolves and the mixture is bub- 264 COMPLEMENTARY ADORNMENTSbling. Stop stirring and reduce the heat to low. (If using an | tlectric range remove from the heat.) in another mixing bow! beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form wher the beater is raised. Gradually beat in the remaining cup sugar until stiff peaks form when the beater is raised slowly. Increase the heat and boil the syrup until a ther- momieter registers 248*F. fo 250°F, (the firmeball stage) Immediately transfer the syrup to the glass measure to: stop the cooking. ‘using a hand-held mixer beat the syrup into the whites in @ steady stream. Don’t allow the syrup to fall an the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the whites with the mixer off, Immediately beat at high speed for 5 scconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for S seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating up to 2 minuces or until cool. If nor completely cool, continue beating on low- est speed, Beat in the butter at medium speed 1 tablespoon at a time, At first the mixture will seem thinner bur will thicken beautifully by the time all che butter is added. If at any time the mixture loaks slightly curdied, increase the speed slightly and beat until smooth before continuing to add more butter, Lower the speed slightly and drizzle in the liqueur, Place in an airtight bowl. Rebeat lightly from time to time to maintain silky texture.* Buttercream becomes. spongy on standing. VARIATIONS ‘CHOCOLATE MOUSSELINE: Bear in 5 ounces of melted and cooled extra bittersweet or bittersweet chocolate. WHITE CHOCOLATE MOUSSELINE: Beat in 6 ounces melted and cooled white chocolate, preferably Tobler Narcisse, FRUIT MOUSSELINE: Add up to ¥ cup lightly sweetened strawberry or raspberry puree or orange, passion, lemon, or lime curd, "Bo wot tebeat chilled hatterseeam unt i as yached room temperature or ie may corde. STORE: 2.days room temperature, 10 days refrigerated, # months frozen, Allow 10 come 10 room temperature before rebeating or it will break down irretrievably. is crucial. If you suspect that the burter was too warm (or the kitchen is very hor) and the buttereream starts chin- ning enst and curding, ebeck the temperature. If the mix- ture does mot feel cool, re- frigerate until it reaches 65°F. tw TUF. ar is cool to the touch. If by chance you have used butter straight from the refrigerator and the mixture feels ice-cold, suspend the bowl over a pan of simmering water {don't let the bowl touch the water) and heat very briefly, stirring vigorously when the snixture just starts 00 melt slightly at the edges. Dip the bottom of the bow! in a larger bowl of ice water for afew seconds to. cool it, Re~ ‘move and beat hy hand wn- Ail smooth, BUTTERCREAM FROSTINGS AND FILLINGS 245