So in reading TCB, I have discovered the mousseline is the best frosting tastewise and importantly, piping wise. I’ve used it quite a few times now, and it works amazing….but I have been thinking. What is the difference with all the other frostings listed??
Before buying this book, I literally have only had ‘normal’ buttercream, which is made with the powdered sugar etc. I am wondering HOW the neoclassic buttercream even tastes?? Is it like buttercream you buy in the store without the grainyness?? What about the silk meringue buttercream?? Is it comparable to mousseline…with some sort of difference??? I guess I am just thinking that since Mousseline ha been the best, I am nervous to try any others. If it ain’t broke, why fix it?? lol.