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

Name: Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse and Vanilla Syrup for Wedding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams (2 1/2 cups) granulated sugar; 250 grams egg whites (from about 8 large eggs); 1 tablespoon lemon juice; Pinch of salt; 750 grams (3 1/3 cups) unsalted butter, at room temperature and cut into cubes; 1 tablespoon vanilla extract; 95 grams egg yolks (from about 5 large eggs); 95 grams (a scant 1/2 cup) granulated sugar; 4 vanilla beans, split and scraped; 25 grams (5 teaspoons) water; 450 grams whipped cream (a scant 2 cups heavy cream before whipping); 400 grams (about 1 1/4 cups) white chocolate couverture pistoles or callets; 4 vanilla beans, split and scraped; 400 grams (2 cups) granulated sugar; 400 grams (1 2/3 cups) water; Two 9-inch rounds vanilla cake, such as Basic Vanilla Cake

Servings: persons

500 grams (2 1/2 cups) granulated sugar
250 grams egg whites (from about 8 large eggs)
1 tablespoon lemon juice
Pinch of salt
750 grams (3 1/3 cups) unsalted butter, at room temperature and cut into cubes
1 tablespoon vanilla extract
95 grams egg yolks (from about 5 large eggs)
95 grams (a scant 1/2 cup) granulated sugar
4 vanilla beans, split and scraped
25 grams (5 teaspoons) water
450 grams whipped cream (a scant 2 cups heavy cream before whipping)
400 grams (about 1 1/4 cups) white chocolate couverture pistoles or callets
4 vanilla beans, split and scraped
400 grams (2 cups) granulated sugar
400 grams (1 2/3 cups) water
Two 9-inch rounds vanilla cake, such as Basic Vanilla Cake

1
Special equipment: 2 pastry bags fitted with round tips
2
For the buttercream: Combine the sugar and egg whites in a double boiler and heat to 120 degrees F.
3
Transfer the egg white mixture to a stand mixer fitted with a whisk attachment.
4
Add the lemon juice and salt and beat on high speed until completely cooled, about 15 minutes.
5
Add the butter piece by piece and whip until light fluffy, about 10 minutes.
6
Fill a pastry bag fitted with a round tip and reserve the rest.
7
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.
8
Heat the sugar, vanilla bean paste and water to 120 degrees C in a small pot over medium-high heat.
9
Add the sugar syrup to the whipping yolks and beat until cool, about 15 minutes.
10
Once cooled, fold in the whipped cream.
11
Melt the white chocolate over a double boiler until 110 degrees F., about 10 minutes.
12
Add the melted chocolate to the egg and cream mixture and fold to combine.
13
Fill a pastry bag fitted with a round tip and reserve the rest.
14
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.
15
Cool completely.
16
To assemble the cake: Split the cake rounds in half to make 4 layers.
17
Brush the top of each with 3 tablespoons of the vanilla syrup.
18
Place 1 round on desired platter and pipe the buttercream around the top edge of the cake to create a dam.
19
Fill the dam with a layer of the white chocolate mousse.
20
Top with a second cake round and repeat piping and filling with the remaining layers, leaving the top undecorated.
21
Place the stack in the freezer until firm, 30 minutes to 1 hour.
22
Remove from the freezer and lightly frost the whole cake with some of the buttercream.
23
Place the cake back in the freezer to firm up, another 30 minutes to 1 hour.
24
Frost and decorate the cake as desired with the remaining buttercream and mousse.

3630

kcal

Calories

234

Fat

362

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 500 grams (2 1/2 cups) granulated sugar, 250 grams egg whites (from about 8 large eggs), 1 tablespoon lemon juice, Pinch of salt, and more.

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

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

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