FlourGirl, I used the white chocolate-vanilla buttercream which is more translucent than the mousseline, and softens quickly like a cream cheese frosting so it should be fine. I do think a little more patience is required with this soft type of frosting though…...I was refrigerating the piping bag frequently to firm it up.
Thank you for that information. I’ve never made a buttercream frosting. I usually make the dreamy white chocolate frosting’s variation, omiting the white chocolate and replacing it with confectioner’s sugar or I make a recipe Anne gave me, which is a similar consistency.
Thank you for supplying that link and for sharing this information. It is very generous of you.