Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse and Vanilla Syrup for Wedding Cake

1. 1

   Special equipment: 2 pastry bags fitted with round tips

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   For the buttercream: Combine the sugar and egg whites in a double boiler and heat to 120 degrees F.

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   Transfer the egg white mixture to a stand mixer fitted with a whisk attachment.

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   Add the lemon juice and salt and beat on high speed until completely cooled, about 15 minutes.

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   Add the butter piece by piece and whip until light fluffy, about 10 minutes.

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   Fill a pastry bag fitted with a round tip and reserve the rest.

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   For the vanilla bean white chocolate mousse: Whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment until light and foamy, 3 to 4 minutes.

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   Heat the sugar, vanilla bean paste and water to 120 degrees C in a small pot over medium-high heat.

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   Add the sugar syrup to the whipping yolks and beat until cool, about 15 minutes.

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    Once cooled, fold in the whipped cream.

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    Melt the white chocolate over a double boiler until 110 degrees F., about 10 minutes.

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    Add the melted chocolate to the egg and cream mixture and fold to combine.

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    Fill a pastry bag fitted with a round tip and reserve the rest.

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    For the vanilla syrup: Combine the vanilla bean paste, sugar and water in a small saucepan over medium-high heat until the sugar is dissolved.

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    Cool completely.

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    To assemble the cake: Split the cake rounds in half to make 4 layers.

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    Brush the top of each with 3 tablespoons of the vanilla syrup.

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    Place 1 round on desired platter and pipe the buttercream around the top edge of the cake to create a dam.

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    Fill the dam with a layer of the white chocolate mousse.

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    Top with a second cake round and repeat piping and filling with the remaining layers, leaving the top undecorated.

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    Place the stack in the freezer until firm, 30 minutes to 1 hour.

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    Remove from the freezer and lightly frost the whole cake with some of the buttercream.

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    Place the cake back in the freezer to firm up, another 30 minutes to 1 hour.

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    Frost and decorate the cake as desired with the remaining buttercream and mousse.

* Per serving · 4 servings · Values may vary.