I normally make buttercream with shortening due to the humid and warm weather in Singapore, but I did not like the after taste of the shortening.
I have been looking around to get a nice, melt in your mouth buttercream for my new cake biz and I tried the Mousseline butter cream from Rose’s Cake bible and I am hooked to it since.  I tested the buttercream to sit in room temperature for 24 hours and the result was very satisfying. thanks Rose.

Below was my test cake and a birthday cake that I made using mousseline buttercream.

Wow, two thumbs up for your cakes!  The winnie the pooh is so well done, and that cake with the white frosting looks delicious!!

Thanks so much Loopy

Great job.  They look fantastic!

I made my first mousseline buttercream this past weekend, too!  It’s wonderful, isn’t it?

Your cakes are beautiful.  I especially love the reindeer one from your web site!!!!

Thanks Bill and Anne.

I saw the Reindeer cake from Wilton Year book, it was for my daughter’s 2nd bday.

Totally agree with you Anne, the mousseline buttercream is really wonderful and gave me a peace of mind that the frosting won’t melt and turn awful at my client’s place

the frosting won’t melt and turn awful at my client’s place

Yes, this is always a plus!!!  LOL!!!

Gorgeous cakes, your fondant and figure work is really beautiful!

thanks much Julie

Lovely cakes… I too have to try Buttercream, I only use Whipped cream as of now. I tried with shortening did not like it at all:) after seeing your pics.. I am getting eager

These ones are using the buttercream mixed with Strawberry Jam, also became a favorite

Ineke, your figure work and decorating are beautiful!

Avivaleah, thanks very much, every cake that I made was a challenge and practice
I love this site, there are a lot of talented people that I can learn from.

Beautiful cakes.

Ineke, if you haven’t already tried it, I encourage you to do the mousseline with Rose’s strawberry puree recipe from The Cake Bible.  The taste is very different from that made using jam or conserve, it is much fresher, sharper and more wonderful.  I find using jam or conserve makes the mousseline just taste like that jam or conserve - a cooked jam taste.  But the bright tasting puree takes it to another level.

I encourage you to do the mousseline with Rose’s strawberry puree recipe from The Cake Bible.  The taste is very different from that made using jam or conserve, it is much fresher, sharper and more wonderful.  I find using jam or conserve makes the mousseline just taste like that jam or conserve - a cooked jam taste.  But the bright tasting puree takes it to another level.

Thanks for mentioning this, LittleIsland!  Your lovely cake you just posted has made the white cake with strawberry mouseeline and sticky chocolate frosting a very strong contender for a February birthday, so I’m very happy to hear your thoughts on the mousseline.  I always prefer to make my own stuff than use the prepared things, like conserves, so I’m glad that I don’t necessarily have to purchase that to get the best flavor!