A mixture such as buttercream, lightened with Italian Meringue or Crème Patisserie. It can be used as a filling for cakes and pastries.
Refers to ingredients that are usually lightened with whipped cream or egg whites, as in sauces, or with butter, as in brioche mousseline.
a sauce blended with whipped cream or beaten egg whites
Sweet or savoury mousse containing a high proportion of cream.
A sauce made airy with the addition of whipped cream or beaten egg whites.
As stated above, these are fine purees or forcemeats that have been lightened with whipped cream. The term is also used to describe a hollandaise sauce which has unsweetened whipped cream folded into it.
a sauce with whipped cream added. The name for small molds of poultry, game fish and shellfish and cream, served hot or cold.
potato pur?e enriched with butter, egg yolks, and whipped cream.