I was wondering if anyone else has had issues with Rose Levy Beranbaum's Neo classic buttercream from "The Cake Bible." Perhaps I just goofed it, but this stuff ended up being a Disaster!!!
First, I think that my 6qt KA was too big for such a small batch. I couldn't get the sugar syrup and egg yolks to nicely incorporate before the sugar syrup became this rubbery goo.
I added the butter slowly, like with SMB, but it didn't fully blend with the egg/sugar mixture. Instead I got a soft buttercream with small yellow specks. NOT anything I would frost a cake with. The "frosting" tastes heavenly, so instead of tossing it, I toasted some almonds to mix in and I will use it as a filling. (For a cake that is staying home, not consumed by anyone other than me or my family)
Has anyone else had issues with this recipe? Should I try again with a hand mixer? Or should I just scrap this one and find a different, more foolproof recipe? I want to prefect it, so any tips or suggestions would be greatly appreciated. Or if anyone else has a "to die for" versatile crusting buttercream recipe that they would be willing to stand by, I would appreciate that also. (Yes, I have combed through recipes
but I am so Leary of just taking the plunge on unknown recipes as butter isn't cheap!)
I have a great SMB recipe. I also have used ABC (ala wilton and ala whimsical bake house)
I am looking for a l buttercream (no shortening) that crusts so I can achieve "the look" using.
Thank you all so very much in advance for any thoughts, suggestions and assistance