This is the first time I’ve made this, and , ummmm. I may have made a lot of errors along the way. I worry you will laugh hysterically when I tell you that I decided to use the “Mousseline to serve 150” recipe, since my graduation cake baking project had gotten out of hand and my cake was giant. I made 2 white 11 X 15 cakes, and 2 chocolate 11 X 15 cakes and placed the chocolate and white side by side, each layered with white chocolate cream cheese buttercream. I am frosting it as one cake. So it is really really big. I didn’t think about the fact that I would need to split this into two batches until I had already whipped my butter and the egg whites and had the syrup boiling. I added the syrup to the egg whites, then split the egg whites, the butter, and the white chocolate, and proceeded in two batches from there.
Anyway, to the point of my post, it turned out, like sweetened butter. It is kind of soft and greasy. Is there anything I can do to get it right?