Buttercream Mousseline/Cookies and Cream Recipe

Name: Buttercream Mousseline/Cookies and Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

1
Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine.
2
Mix egg whites and corn syrup.
3
Combine the egg white mixture with the sugar mixture and whisk vigorously.
4
Heat mixture over a hot water bath, stirring occasionally.
5
The meringue is ready when the sugar is dissolved.
6
Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes.
7
Slowly add the cool, room temperature butter and shortening.
8
Add the vanilla seeds and then fold in the crushed cookies.
9
A viewer, who may not be a professional cook, provided this recipe.
10
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

2537

kcal

Calories

148

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups sugar, 2 tablespoons meringue powder, 5 egg whites, 1/4 cup corn syrup, and more.

Yes, Buttercream Mousseline/Cookies and Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttercream Mousseline/Cookies and Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions