I just made the caramel silk meringue buttercream and, while it was okay, I have to admit I found it a little bland. I did bring the caramel to a dark amber and so on, so it wasn’t that the caramel didn’t have depth; more that I thought it would have benefitted from touch of salt.
I also tried the apricot version of the SMBC and thought that the fruity flavour didn’t come through as purely and cleanly as when I do the fruit mousselines (which I LOVE).
Yes, it IS interesting how different everyone’s tastes are.
Also, in terms of detailed piping, the SMBC in the piping bags got “slouchy” much quicker than the mousseline did, even though I was using cold packs and alternating bags, etc.
Has anyone tried adding salted caramel made with cream, to mousseline?