Neoclassic Buttercream Help

Decorating By Lisa1050 Updated 19 Aug 2009 , 3:09am by JanH

 Lisa1050  Cake Central Cake Decorator Profile
Lisa1050 Posted 18 Aug 2009 , 11:39pm
post #1 of 3

OK, I just ruined another batch of buttercream. I do not think I am letting the cornsyrup/sugar mixture get hot enough because the buttercream is very thin. What do you think? Also, with using egg yolk this frosting appears very yellow, does it stay that color or after it gets cold does it lighten up?

2 replies
 woodruffbn  Cake Central Cake Decorator Profile
woodruffbn Posted 19 Aug 2009 , 1:58am
post #2 of 3

I'm no help... I have never even heard of Neoclassic buttercream. icon_redface.gif

 JanH  Cake Central Cake Decorator Profile
JanH Posted 19 Aug 2009 , 3:09am
post #3 of 3

Neoclassic buttercream recipe by Rose Levy Beranbaum:

http://www.starchefs.com/chefs/RBeranbaum/html/neoclassic_r_beranbaum.shtml

Discussion on neoclassic b/c on Rose's chatboard:

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/561/

Discussion on neoclassic b/c on egullet chatboard:

http://forums.egullet.org/index.php?showtopic=82087

HTH

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