Mousseline Buttercream

Baking By pursegal26 Updated 15 Oct 2005 , 11:19pm by pursegal26

pursegal26 Posted 15 Oct 2005 , 1:52am
post #1 of 4

I made this with Frangeleco and it seemed rather strong. Should it be? Will it mellow out once it is on the cake?

I'm just experementing with the recipe and was wondering if it's the liqueur I'm using or the recipe itself.

Thank you

3 replies
bubblezmom Posted 15 Oct 2005 , 6:37pm
post #2 of 4

i've never added as much liquour as suggested. just a little to enhance the flavor. i don't have the book in front of me, but i know one recipe calls for 3oz of liquour. too much imho.

ThePastryDiva Posted 15 Oct 2005 , 6:55pm
post #3 of 4

We were add..UP to 2 ounces of liquor....To taste.

In other words..if 2 ounces it too much for you you cut back until you get the flavor you like.

pursegal26 Posted 15 Oct 2005 , 11:19pm
post #4 of 4

Thanks. I let it sit overnight and it did mellow out. In fact it is divine!

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