Orange Creamsicle Mousseline Buttercream

orange creamsicle cupcakes

This is based off of Rose Levy Beranbaum’s Mousseline Buttercream.  Simply put, it is the greatest base buttercream recipe.  Period.  It is just so stinkin’ delicious.  The texture is light for a European style buttercream, it takes hardly any time to throw together, and it’s not too sweet.  It retains a glossy appearance and since it doesn’t contain powdered sugar, it doesn’t dry out or get crusty, making it a perfect option for sitting out all day. The only caveat is that it needs to be consumed at room temp.  If eaten out of the fridge, the texture resembles that of cold butter, and it is utterly unappetizing. You’ve been warned.  The dual color technique looks super complicated, but I promise, it is super easy.  It’s even way less messy than using a piping bag like normal.  FWIW, if you want to look up some youtube videos, the technique is called icing plugs.  Go ahead and do some watching.  I’ll wait.

orange creamsicle buttercream

Orange Creamsicle Mousseline Buttercream

Makes enough to ice at least 36 cupcakes

Ingredients:

  • 1lb (4 sticks) unsalted butter, at room temp
  • 1 cup (200g) sugar
  • 1/4 cup (60g water)
  • 5 large egg whites (150g)
  • 1/2 tsp cream of tartar
  • 2 vanilla beans, cut in half and seeds scraped out
  • 1 tsp orange bakery emulsion
  • 1/4 c orange juice concentrate
  • orange and yellow food coloring

Instructions:

  • Ensure that your butter is room temp.  If it’s super soft, that’ll spell disaster.  If it’s cold, your frosting will suck.
  • Combine your sugar and water in a small pan.  Either a tiny skillet or a small saucepan.  Whatever.  The mixture just needs to be deep enough to stick a probe thermometer into and get a reliable reading. Start cooking over medium heat on the stove.
  • Separate your eggs.  You need to be sure that no yolks get mixed in with the whites.  Add your cream of thttp://www.homeindisarray.com/wp-admin/edit.phpartar.  Using your whisk attachment, beat the whites until they reach medium peaks (somewhere between soft and stiff).
  • Using your probe thermometer, cook the sugar syrup until it reaches 248 degrees F.
  • As soon as the syrup reaches 248, with the mixer running on low, drizzle the syrup mixture in slowly, aiming for the sweet spot between the bowl and the whisk.  If you hit the beater, it’ll fling it everywhere.  If you hit the bowl, it’ll stick to the sides of the bowl and not get incorporated into the whites.
  • Raise the speed to medium-high and beat until the whites get extra fluffy.  Allow to beat at that speed for a couple of minutes.  Lower the speed to low (you just need to keep it moving) and bring the temp down below 90F, ideally closer to 70.
  • When the temp has dropped sufficiently, start adding your butter in, 1 tablespoon at a time.  Initially, the mixture will deflate a little and thin out.  At around stick 3, it’ll look like it’s starting to curdle.  Have no fear.  This is normal and it’ll come out better on the other side.  Increase the speed, allow to beat a little longer between butter additions, but continue adding the butter.  Somewhere in the middle of stick 4, the texture will start to shape up.
  • After all of the butter has been added, increase the speed to medium high and whip for 1-3 minutes.
  • Divide the mixture and set half of it aside.  Add your vanilla caviar and mix until thoroughly combined.  Set a large sheet of plastic wrap out and spread the vanilla flavored buttercream out in a thick line.  Roll it up, and twist the ends.
  • Add your unflavored buttercream back to your mixer bowl and add your orange bakery emulsion and orange juice concentrate in.  Beat to combine.  Add your food coloring, a drop at a time, allowing to mix thoroughly with each addition.  You are going for a pale orange tone. Taste the frosting and add/adjust as your taste dictates.
  • Follow the same procedure to make a plug out of your orange frosting.
  • The the thin ends of both plugs and pull them through the end of a piping bag fitted with an interchangeable tip.  Snip the ends off even with the end of the bag, and fit a large star tip, I like a 1M to it.
  • Using a round swirl pattern, pipe the frosting on top of your cupcakes.  They’ll look like a professional baked them.

orange creamsicle buttercream

Leave a Reply

Your email address will not be published. Required fields are marked *