I am making a graduation cake for my son’s high school graduation, half white, half chocolate.  I have two different questions about the Mousseline Buttercream. 1) Is the amount of alcohol small enough that it would be appropriate to use this for a party with teenagers?  Or should I use a different frosting? 2) I have Grande Marnier on hand.  Is the flavor subtle or quite orangey?  What are other liqueur suggestions?  What about using a vanilla or chocolate flavored vodka? - Thanks in advance!

The amount of liqueur is only a couple of tablespoons. Just enough to add flavor, not make it boozy. I wouldn’t worry about it. I love Grande Marnier. It’s not that “orangey” to me, and I always add a couple teaspoons of grated orange zest as well. You can add whatever kind of liqueur you want. I don’t recommend chocolate flavored vodka. There are better chocolate spirits out there—such as Godiva chocolate liqueur.

Grand Marnier is a blend of brandy (cognac) and orange, you can definitely taste the brandy in it.  Your choice of liqueur depends on add-ins, are you planning to add melted chocolate or white chocolate or fruit puree/curd?

My first choice to pair with the white/choc butter cakes you are making would probably be the white chocolate version of mousseline, and you could add to that either a little extra vanilla extract, or a liqueur that suits your taste.  Grand Marnier would be absolutely lovely, and as Roxanne says, doesn’t end up tasting boozy, especially if you make it a day ahead of serving.  If you don’t like brandy you could choose cointreau (pure orange/no brandy), or frangelico (hazelnut).

And…you don’t have to use the liqueur.  Especially if you are flavoring it with white chocolate, bittersweet chocolate, or an extract.

Oh, OK.  Thanks!  I think I will do the white chocolate!

Mary, Usually any booze or liquer can be left out and vanilla(or orange, lemon, etc.) substituted.