German buttercream/ creme mousseline

[Pastrylove]

Hello,

What is the preffered ratio of custard to butter, i have seen both 2 parts custard 1 part butter and as well as equal amounts of both.

Which is more preferable?

Thank you

 

[retired baker]

theyre quite different,
german buttercream , or emergency buttercream, is not as good as mousseline and not as good as french buttercream.
Its not popular because its doesn't excell in either application.

 

[gimmesomesugarnc]

My impression is that the term mousseline is used interchangeably with German buttercream. To me, the starch and dairy based buttercreams are far and away the most delicious and best textured-I also love ermine buttercream. I suspect that the higher amount of butter will be more stable-I often make an American hybrid-style buttercream, beating sifted powdered sugar to taste into the finished buttercream for stability and slightly more sweetness. If less sweetness is desired, you can add stability with a tablespoon or two per batch of instant clearjel/modified cornstarch(can use jello pudding mix if the flavor/color of the packaged mix isn't undesirable), remembering to still add small amount of confectioners sugar to instant clearjel and whisk together before adding to buttercream to avoid clumping.

 

[EdwardGuerra]

The preferred ratio of custard to butter depends on what you're aiming for in terms of taste and texture. Both ratios have their perks.