i have been reading in no surprise the comments of many master bakers regarding the new method for mousseline buttercream. the mixing method for mousseline buttercream has been changed. why? after giving it a try, my own explanation is that the new method is effortless, foolproof, and the results are identical to the original method.
truly, this is the mousseline method for the 21st century. instant read digital thermometers are accurate and inexpensive nowadays, there is no reason why can’t one accurately bring the italian meringue temperature and the butter temperature to the perfect emulsification temperature: 68 to 70 oF. give it a try, it is also easier to teach and less frightening to see it done.
making the vanilla mousseline for ROSE’S heavenly CAKES: Miette’s Tomboy (page 145)