BUTTERCREAM MOUSSELINE/COOKIES AND CREAM

Buttercream Mousseline/Cookies and Cream image

Provided by Food Network

Categories dessert

Time 50m

Yield butter cream for 1 (9-inch) cake

Number Of Ingredients 10

2 cups sugar
2 tablespoons meringue powder
5 egg whites
1/4 cup corn syrup
1/2 teaspoon cream of tartar
1 1/4 cups butter, room temperature
3/4 cup shortening
1 tablespoon plus 1 teaspoon vanilla extract
1 vanilla bean, seeds scraped
10 chocolate sandwich cookies, crushed (recommended: Oreo)

Steps:

Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies.