I'm making a brides cake and using mousseline buttercream for the filling. It's light and has good mouth feel as it has no powdered sugar in it. The bride wants the outside icing to be ivory buttercream marked with diamonds from an impression mat. At each diamond intersection will be a bead of white buttercream. Because of all the butter in a mousseline, I don't think it will work well for the outside, or crust, like a traditional buttercream made with powdered sugar. Any thoughts or recipes out there that will help me. The wedding isn't until May 16th. Thanks in advance.
E-mail me, I'm happy to share my icing recipe.
As far as I'm concerned, you can't beat Indydebi's buttercream. A friend of mine left a cake I made her in the trunk of the car...and it held up just fine. The icing is super smooth and very creamy. Tastes great, too.