i was wondering if anyone has used this butter cream before and how they liked it.... its from her book "the cake bible" it looks like it would be great!!! please let me know!! im going to be putting it on a wedding cake no fondant

Discussion of "Mousseline the Magic Buttercream" from Rose's blog:

http://www.realbakingwithrose.com/2007/04/mousseline_buttercream_in_a_to.html

HTH

I'm in the same boat. I'm making a wedding cake for my daughter, and have been experimenting with Rose's MBC. It seems to hold up very well in my test cakes. It does take a little practice with making the syrup, but i've found that it comes together nicely, freezes beautifully. I haven't decided whether or not I'm using this for a crumb coat and MMF, or just the buttercream. I'm also going to try to add melted white chocolate to the MBC. I'm definitely using the MBC with added Chocolate Ganache for my filling. YUM! Do half and half for this.

I've made it, it's pretty much the same as Italian Meringue Buttercream. If fact, it was because of her that I started making it.

In fact, most Italian Meringue Buttercreams on here are just about the same recipe.

Isn't it funny how some people can call the same thing by different names or use the same name for many different things. To me (as I learned in culinary school), a mousseline is a pastry cream-based buttercream (also sometimes called a German buttercream), not meringue based.

It is funny....and isn't Rose Levy the one that makes Swiss Meringue Buttercream with egg yolks and begins with a cream anglaise, but that's not how most people on here do it.

lol i dont like her book very much but i thought since i have it ill try something out of it! lol and i did just make her buttercream and it is so similar to SMBC ... but it was an ok recipe dont know if i would use it again. i had alot of air bubbles in it and i think i might have mixed it to fast but i dont know lol thanks for all your help guys!!