Lemon Mousse- Recipe from Cooks.com
Ingredients
2 lg. lemons
4 eggs, separated
1/4 c. sugar
1 tbsp. Knox gelatin *one packet*
3/4 c. heavy cream
Instructions
Grate lemon rinds finely and reserve. For this you really need a zestier. Sadly I didn't have one, and there were a lot of chunks in the mousse but it didn't ruin it. Squeeze juice of lemons and reserve. I used a hand juicer cause that's all I had, but if you have a food processor or a juicing machine that's fine as well, but I personally like to do it the old fashion way. Combine yolks with the rind and sugar. Beat with whisk until light and lemony. Combine juice and gelatin and let stand in the pot for about 10 minutes.
Cream shortening and butter in a bowl, and slowly add the sugar, milk and vanilla. Blend on medium speed until all ingredients are well mixed. Blend an additional minute to make sure it's really creamy. If you wish to make it chocolate just add 3 ounces of melted Unsweetened Chocolate and 1 Tablespoon more of milk.
Yields about 3 cups of stiff buttercream frosting.
4 eggs, separated
1/4 c. sugar
1 tbsp. Knox gelatin *one packet*
3/4 c. heavy cream
Instructions
Grate lemon rinds finely and reserve. For this you really need a zestier. Sadly I didn't have one, and there were a lot of chunks in the mousse but it didn't ruin it. Squeeze juice of lemons and reserve. I used a hand juicer cause that's all I had, but if you have a food processor or a juicing machine that's fine as well, but I personally like to do it the old fashion way. Combine yolks with the rind and sugar. Beat with whisk until light and lemony. Combine juice and gelatin and let stand in the pot for about 10 minutes.
Heat mixture over low heat. After it dissolves, stir in egg yolk mixture slowly. Then, beat heavy cream until thick, fold into mousse mixture. Whip egg whites and fold in. I let it sit in the fridge for a short while, but remember when you take it out to put it on the cake stir the mousse cause it might look a little curdy, you want it to look pretty!
Buttercream Icing Recipe
I got this recipe from one of my mom's old cookbooks. It was from her Wilton's Beginner's Guide. Wilton's always has great cake making tips, recipes, and accessories. It's interesting to look through this book, cause it is from the 1980's. I even wrote my name in the book when i was three so I guess it's fate that I come across it again after 21 years lol.
Ingredients
- 1/2 cup Solid Vegetable shortening *I used Crisco Sticks*
- 1/2 cup Butter or Margarine *I used Blue Bonnet Regular*
- 1 pound *about 4 cups* of sifted powdered sugar *yes it's alot*
- 2 Tbl Milk or water *I say use milk*
- 1 tsp. Vanilla extract
Cream shortening and butter in a bowl, and slowly add the sugar, milk and vanilla. Blend on medium speed until all ingredients are well mixed. Blend an additional minute to make sure it's really creamy. If you wish to make it chocolate just add 3 ounces of melted Unsweetened Chocolate and 1 Tablespoon more of milk.
Yields about 3 cups of stiff buttercream frosting.
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