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Mousseline Buttercream

post #1 of 4
Thread Starter 
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
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.
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post #3 of 4
We were taught...to 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.
post #4 of 4
Thread Starter 
Thanks. I let it sit overnight and it did mellow out. In fact it is divine!
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