Buttercream mousseline-cookies and cream

Method

Buttercream mousseline-cookies and cream

1) Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. In a separate bowl, mix the egg whites and corn syrup.

2) Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat the mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved.

3) Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter, vegetable fat, cream of tartar and vanilla essence. Add the vanilla seeds and then fold in the crushed biscuits.

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