Buttercream mousseline: Cookies and cream

Method

How to make Buttercream mousseline: Cookies and cream

1) Combine the sugar, meringue powder and cream of tartar in a stainless steel bowl and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk to combine.

2) Mix the egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk vigorously.

3) Heat the mixture over a hot water bath, stirring occasionally. The meringue is ready when the granulated sugar is dissolved. Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please Whip in a mixer fitted with a Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk attachment for 10 to 15 minutes.

4) Slowly add the cool, room temperature Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and shortening. Add the vanilla seeds and then fold in the crushed cookies. Use to cover a cooled cake of your choice.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchen chefs have not tested this recipe and, therefore, we cannot make representation as to the results.