I cant use liqueur in the mousseline ,so can i use vanilla essence instead or just skip the liqueur part of it ?

salmat, there’s no need to use liqueur but you do need to flavour it….for a vanilla flavoured buttercream, 1 tbsp of pure vanilla extract/batch of mousseline works well. For other flavours, chocolate, coffee etc or even fruit, I find that adding 1 tsp vanilla adds another dimension to the flavour of the buttercream.

Vanilla extract contains alcohol.  As for what vanilla essence contains, I see different explanations all over the internet, so it may or may not contain alcohol.

CharlesT - 01 March 2012 09:24 AM

Vanilla extract contains alcohol.

Most extracts do, but alcohol-free is available.

salmat - 01 March 2012 01:34 AM

can i use vanilla essence instead?

salmat, I’m not certain how the vanilla essence you’re using compares in flavour to extract, so my suggested measurements may not be relevant…..I would recommend just adding the essence to taste, otherwise the mousseline will taste like sweetened butter

You can simply use vanilla beans—lots of them!!!!!  You can also soak vanilla beans in milk for a couple days, scrape the beans into the milk, thicken the milk with flour (Wondra helps keep it lump-free) and then—after it’s cooled completely—mix it into the mousseline.  It makes it very light and fluffy and super-vanilly.  About 3/4 cup thickened milk to 4c. mousseline, but that’s give or take.  You can also add 4 oz melted & cooled white chocolate (I used both together)—oooh, was it good!!!!!!!

I’ll chime in with the others- be sure to flavor the mousseline with something- lemon curd, fruit puree, white chocolate, etc.  You don’t have to use liqueur, but it needs something added for flavor.

k thanks….im planning to use white chocolate or raspberry puree and just add a tbsp spoon of vanilla extract or essence. hope it turns out good