Using only egg whites gives this frosting a lovely white hue, but it’s also easy to color with food colorings. It’s soft enough to pipe borders and stiff enough to pipe flowers and other embellishments. Customize it with flavoring extracts or flavored liqueurs and spirits such as bourbon, vodka or rum.*
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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.