KITCHEN TIPS: 1.*Frostings with bourbon or other alcohol-based spirits added are not suitable for children, as the alcohol in them remains full strength and does not evaporate or “cook out.”
2. Butter should be room temperature but not too soft; it should hold a finger imprint when touched. Take butter out of fridge 20 minutes before starting recipe, cut it in cubes and let it sit out until ready to use.
3. Make sure meringue is completely cool after adding hot sugar to it, before adding butter. If it is still warm, it will melt the butter.
4. If frosting looks like it has separated (usually toward the end) don’t worry, this is normal. Just keep the mixer on high and it will come together and smooth out.
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To be honest, this recipe is actually an Italian Buttercream. The ingredients and technique is totally Italian Buttercream A TRUE mousseline buttercream, also known as a German buttercream,also known as Creme Mousseline, is simply 2 parts pastry cream to1 part soft butter. Both should be room temperature before combining and whipping, and THEN you have a mousseline cream.
Hi Chef Sheila, We LOVE hearing from Pasty Chef's that follow Swans Down Cake Flour. Thank you for the insight. We will certainly pass your comments on to The Kitchen, and will make adjustments if necessary. Happy Baking!
Can this (frosting) Be left out on the counter? Or does it need to be refrigerated?
Hi Blimey, This frosting should be refrigerated, especially if you live in a warmer climate. BUT you should take it out of the fridge and let stand before serving so the frosting is close to room temperature. Happy Baking!
Nice creation. Thank you.