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Pink Mousseline Buttercream
Posted: 14 June 2011 04:10 AM   [ Ignore ]   [ # 16 ]
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Thank you for your detail reply.actually I dont have a candy thermometer so when i boiled and syrup , I think i cook it more time thats why less quantity of syrup is added and rest stick in white form on the sides of pan.Anyway will decorate cupcakes today and let you know how they go .

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Posted: 14 June 2011 08:42 AM   [ Ignore ]   [ # 17 ]
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The next time you make this buttercream and have a chance to hunt down freeze-dried fruit (available online), it is worth grinding it to a powder and adding it to the buttercream, for an excellent burst of colour and flavour without more liquid (which affects its stability).  I have tried this with raspberries, strawberries, and blackcurrants with fabulous results.

I am also a huge fan of freeze dried fruits to flavor mousseline. I’ve used strawberries and bananas and have been thrilled.  I have peaches and pineapples waiting!!

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Posted: 15 June 2011 06:33 PM   [ Ignore ]   [ # 18 ]
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Thank you ladies for your suggestion,i decorate them today. I added strawberry flavored choco to them,and also added a little pink to half and mauve to half,they turn out good.

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