Vanilla Mousse Frosting

This recipe is a standard Italian Meringue Frosting. It is adapted from the traditional recipes in the sense that I have learned over time that you can do things with less precision than recipe books call for. For example, the butter does not actually have to be perfectly chopped up into little one tablespoon slices and if it is a little too cool it is ok. I find that when I add the butter a little more chilled that it takes less time for things to set up.

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