Cake Bible Neoclassic Buttercream Too Soft...?
Baking By PattyT Updated 11 Jun 2009 , 10:13pm by sweetiesbykim
I love to make a Swiss Meringue Buttercream (SMBC), but had a ton of yolks so made Rose Levy Berenbaum's Cake Bible Neoclassic Buttercream (CBNB) - yolks, hot sugar/corn syrup, then butter. This batch I added in the amount of melted/cooled chocolate that the author recommended.
After beating (whisk attachment - KA mixer) with the final ingrediants for a pretty long time - similar to SMBC, it seemed a bit too soft - lifted out a spoonfull and peak drooped. I was afraid to continue for fear it would break. I put it into containers to freeze to use next week hoping it just may have been a bit warm in my kitchen.
I plan on bringing it back to room temp then beating the heck out of it again with whisk attachment to try and firm it up.
I do have an equal amount of SMBC that I could combine with it, but don't want to waste TWO batches and still have it too soft.
Thoughts or suggestions from anyone? Any ideas appreciated.
Thanks in advance.
Pat
I've had meringue buttercream too soft before, and beaten some extra butter or shortening into it. It firmed up nicely.
But that was me fooling around....not sure if that's a "sanctioned" method...
Thanks karateka! I don't need to use it till this weekend, but that's a good tip to try.
A lot of my best frostings have come from my "fooling around"
Thanks again - Pat
I have made that same recipe. It is very soft and tastes very buttery, but is smooth and beautiful. I tried piping it but it's difficult. I'm going to confess that I added 10x to thicken it up. Please don't yell at me.
I have made that same recipe. It is very soft and tastes very buttery, but is smooth and beautiful. I tried piping it but it's difficult. I'm going to confess that I added 10x to thicken it up. Please don't yell at me.
No yelling...you "gotta do what you gotta do". After I thawed mine out, it seemed a bit firmer. Not sure it was necessary, but I mixed it with some SMBC so it would hold and it worked nicely.
Tasted wonderful too!
I've made that recipe and it was so beautiful and smooth but I felt like I was eating a stick of butter. Do your clients like this taste? I did a testing for some friends who I did a wedding cake for and they preferred the American BC. I wasn't sure what others thoughts or experiences had been.
I used to buy salted butter, but now buy the "1 lb in one chunk" butter from Sam's. I can taste the difference, and not so buttery.
I also found that the icing should not be yellow like butter, but white. Enough beating causes the BC to get white. I did a late night crumbcoat and didn't beat my SMBC long enough. When I went to frost the next am, the cc looked yellow compared to the topcoat frosting. I haven't made the neoclassic version for a few years, but the same rules should apply
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