I just made my first white cake and im left with quite a number of egg yolks, just the right amount to make
Sylvia Weinstock's basic buttercream filling. I just wanted to know if anyone has tried it? It sounds ok, i'd
love to try it, and would appreciate some feedback on it's taste.
cheers
Nati
i've tried many of sylvia's recipes and all were excellent. she's what i think of when i think of ultimate professional cake decorators. if you read the opening to her book "sweet celebrations", she clearly states that she will NOT use fondant because she feels it tastes horrible. for that comment alone, she gets my vote for Pastry Queen (i personally feel the same way about the stuff).
anyway, i have yet to find any of her recipes that are not any good. give it a try with my blessing.
i've tried many of sylvia's recipes and all were excellent. she's what i think of when i think of ultimate professional cake decorators. if you read the opening to her book "sweet celebrations", she clearly states that she will NOT use fondant because she feels it tastes horrible. for that comment alone, she gets my vote for Pastry Queen (i personally feel the same way about the stuff).
anyway, i have yet to find any of her recipes that are not any good. give it a try with my blessing.
Yes I have the book.
I just wonder why you'd bring that comment up? seeing that I do 80% of my decorating using FONDANT.
Nati
Forget that comment was made, I just looked at your cakes and you do an amazing job! She probably didn't look at your pics and had no idea you use fondant so much. Let it slide and keep doing what your doing!
I just wonder why you'd bring that comment up? seeing that I do 80% of my decorating using FONDANT.
Nati
I didn't mean to step on any toes here and, no, I was not aware you do the bulk of your work in fondant.
My intention was to point out that, as Ms. Weinstock doesn't care for the taste and texture of fondant, her recipes for buttercream should be (and are) quite delicious. As that was what you originally wanted feedback on, I thought you would understand where the thought was coming from, but I guess I didn't exactly explain myself completely.
I apologize if I hurt any feelings. I am sure you do excellent work in either medium.
Did you try the recipe? And did you like it?
Is there a website for Sylvia where I could find the recipe or do I have to buy the book? I would like try her buttercream recipe. Can it also be used for decorating? how well does it work for that?
deb
Deb
Sylvia has two buttercream recipes, one using only egg whites for decorating and one using the yolks and one egg for fillings. Have a look on this webiste and on the net to see if anyone has posted her recipe. I dont think she would have it on her website though.
cheers
Nati
I don't remember what website I got this recipe from, but I tried and it is wonderful. It's also made with egg yolks.
_____________________________________________________________
"American cake makers owe a debt of gratitude to Rose Levy Beranbaum for developing an easy foolproof technique for making buttercream, which I've now used for years. "
The variations offer numerous flavorful possibilities for creating your own favorite cakes.
Makes about 4 cups.
6 egg yolks
2 cups (1 pound) unsalted butter, at room temperature, cut into small pieces
3/4 cup sugar
1/2 cup light corn syrup
1 tablespoon pure vanilla extract
Food coloring (optional)
1. In the bowl of a stand mixer fitted with a wire whip, or in a bowl with a hand mixer, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
2. Using a bit of the butter, lightly grease the inside of a heatproof measuring cup and position it alongside the stove top. In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring. Immediately pour the mixture into the buttered measuring cup to halt the cooking.
3. If using a hand mixer, with the mixer running at high speed, slowly drizzle the syrup into the eggs in a steady stream. Avoid hitting the beaters with the syrup while pouring.
4. If using a stand mixer, turn off the mixer (to avoid the whip splattering the syrup onto the bowl walls). Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
5. Add the remaining butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and enough food coloring (if using) to achieve the desired color, then blend well.
6. Use immediately, or cover and refrigerate for up to 1 week; return to room temperature and rebeat if necessary to achieve spreading consistency before using.
VARIATIONS
Almond Buttercream. Substitute 1 1/2 teaspoons pure almond extract, or to taste, for the vanilla
Berry Buttercream. Lightly sweeten 2 cups fresh blackberries, raspberries, or strawberries, or a combination, with sugar, or thaw 10 ounces frozen sweetened berries and bring to room temperature. Strain the juice into a small saucepan and place over high heat until reduced to about 2 tablespoons. Puree the berries and press through a fine-mesh strainer to remove the seeds. Combine the reduced juice and enough of the puree to measure 1 cup and add with the vanilla.
Butterscotch Buttercream. Substitute 1 cup firmly packed dark brown sugar for the 3/4 cup granulated sugar when making the syrup.
Caramel Buttercream. Add 1 cup cold Caramel Sauce (122) or high-quality commercial caramel sauce with the vanilla.
Chocolate Buttercream. Melt 8 ounces finest-quality bittersweet (not unsweetened), semisweet, milk, or white chocolate containing cocoa butter. Cool slightly, then add with the vanilla.
Coconut Buttercream. Add 1 cup canned sweetened cream of coconut (used for making alcoholic drinks) with the vanilla.
Coffee Buttercream. Combine 2 tablespoons instant espresso with just enough hot water (1 to 2 teaspoons) to dissolve the espresso. Cool to room temperature and add with the vanilla.
Ginger Buttercream. Grate enough fresh ginger to squeeze out 3 tablespoons ginger juice through cheesecloth; discard the pulp. Add the juice with the vanilla.
Hazelnut-Chocolate Buttercream. Substitute 1 cup Hazelnut-Chocolate Spread (page 11
or imported Nutella spread for the vanilla.
Lemon Buttercream. Add 1/4 cup freshly squeezed lemon juice to the sugar-corn syrup mixture and substitute 1/2 teaspoon pure lemon extract, or to taste, for the vanilla.
Liqueur Buttercream. Substitute amaretto, Cointreau, Kahlu'a, or other favorite liqueur for the vanilla.
Maple Buttercream. Substitute 1/2 cup pure maple syrup for the 1/2 cup corn syrup. Substitute 2 teaspoons pure maple extract, or to taste, for the vanilla.
Mint Buttercream. Substitute 2 teaspoons pure mint extract, or to taste, for the vanilla.
Mocha Buttercream. Combine the flavorings for the Chocolate and Coffee variations and add with the vanilla.
Nut Buttercream. Add 1 cup finely ground toasted nuts with the vanilla.
Orange Buttercream. Substitute Grand Marnier or other orange liqueur for the vanilla and add 1 tablespoon finely grated or minced fresh orange zest with it.
Pineapple Buttercream. Substitute 1 cup pureed canned pineapple for the vanilla.
I know I'm a little late on this post, but for those with experience with these recipes, does anyone know if flowers can be piped with this recipe?? Also does it crust or smooth very well??
I know I'm a little late on this post, but for those with experience with these recipes, does anyone know if flowers can be piped with this recipe?? Also does it crust or smooth very well??
Jessie
You can pipe with this recipe, if you look in my galleries the latest cupcakes on a stand were done with this recipe. It was really yummy, but it does not crust.
cheers
Nati
nati,
i usually used smbc but thought i'd try this french buttercream for a change. can you tell me how long you keep it at room temperature? i usually like to decorate the night before of the event and leave my cakes out, thanks.
Dailey
I always refrigerate these, so the time they're kept at room temperature is the time they're on display until they're eaten. Same as if i use IMBC.
cheers
Nati
Nati,
Just going off the topic here, but what white cake did you make? Was it the White Almond Sour Cream cake recipe on CC? If so which cake mix did you use?
Barbara
Barbara
I only bake from scratch. I made the King Arthur Flour white cake. It was delicious!!!
Nati
thanks nati! and i agree, the KA white cake is delicious. another amazing white cake recipe for anyone who enjoys baking from scratch is by the Pastry Queen, probably my most favorite cake of all that i've tried.
http://www.baking911.com/asksarahbb/lofiversion/index.php?t1210.html
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