Okay, I made my first batch of Mousseline!!! It started to look curdled at the end, so I placed the bowl in the fridge for a few minutes, and then kept beating…...worked wonderfully!
One question though, I frosted, filled and decorated a 9” test cake with it, and set it out at room temp for about 1 1/2 hours before serving (room was about 75 degrees or less). When I served it the mousseline was extremely soft…...made for a very messy cutting job. It held it’s shape well, and looked just like it did when I first frosted it, but when cut/served it was REALLY soft and gooey. Also, some people complained of it feeling/tasting like super soft butter. Is this a normal Mousseline texture? It really was the texture of butter that has been whipped and set on the counter in a warm room for several hours.
Is there a way to make the MB a bit firmer? Normally I would just keep it refrigerated until 1/2 hour before serving so that it would not be soooo soft…....but at the anniversary party, it is going to have to sit out for several hours.
Can I heat the sugar syrup more? Add more sugar syrup? (I would not mind it being a tad sweeter)
Any advice would be greatly appreciated!