Rose Levy Beranbaum "neo-Classic Buttercream Snafu

Decorating By mccantsbakes Updated 21 Sep 2013 , 6:31pm by Pastry Chef 714

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mccantsbakes Posted 17 Apr 2013 , 12:51am
post #1 of 11

AHi there!

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


10 replies
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RoseBeranbaum Posted 22 Apr 2013 , 10:28pm
post #2 of 11

mccantsbakes, i usually answer questions on my blog but i think it's such a pity for you not to have the answer to this problem that i joined this site in order to be able to answer.


i do think the 6 quart is too large which is probably the entire problem. a hand held electric mixer makes it much easier to keep from spinning the syrup on to the sides of the bowl and more suitable to the amount.


be sure of two things:


the surface of the syrup must be boiling all over to reach the proper temperature.


the bowl must feel cool to the touch, not slightly warm, before adding the butter.


best wishes,


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RoseBeranbaum Posted 22 Apr 2013 , 10:35pm
post #3 of 11

i sent a response but by the time i verified my membership it vanished. forgive me if you get it twice but basically what i said was that yes--a hand held electric mixer will work best for this amount plus keep the syrup from spinning onto the sides of the bowl.


also, be sure that the syrup reaches a full rolling boil in order for it to reach the proper temperature. the entire surface must be bubbling.


and the bowl should feel cool to the touch before adding the butter or the butter will melt and never incorporate smoothly.


i normally answer questions on my blog: but didn't want to miss sharing this information with you.


best wishes,


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FromScratchSF Posted 22 Apr 2013 , 10:44pm
post #4 of 11

Are you kidding me?  Is this really the real Rose????


HUGE fan if it is :D


You inspired my career.  Thanks for dropping by CC!

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ellavanilla Posted 22 Apr 2013 , 11:03pm
post #5 of 11

@Scratch, She's always available on her blog too. It's awesome!

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yortma Posted 22 Apr 2013 , 11:52pm
post #6 of 11

Wow, the real Rose Levy Beranbaum?  Awesome! You are my hero.  I have a signed copy of your book!  A little intimidated to make a comment after that.....


I have made the neoclassic buttercream many times with my 4 1/2 quart KA with no problems.  It makes the best fillings!  I mix up a batch if I have extra yolks and put it in the freezer, and add flavorings later.  To make it work with a 6 qt KA,  consider making a double batch.  The extra freezes very nicely.  

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kikiandkyle Posted 23 Apr 2013 , 5:28am
post #7 of 11

AWow, amazing!

I always make this with my hand held mixer, it's just easier for some reason. Doesn't it taste just heavenly? And it's the perfect way to use the yolks when I make SMBC.

If anyone hasn't tasted this stuff find the recipe and make some, I promise you won't regret it.

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vgcea Posted 23 Apr 2013 , 5:38am
post #8 of 11

*FAINTS!* Rose is that YOU!!!!!!!!! Faints again....

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mccantsbakes Posted 23 Apr 2013 , 7:56am
post #9 of 11


Wow! I am completely taken aback that you would take time from your busy life to answer my little question. I am beyond flattered and so grateful for your perspective, advice and knowledge with cakes. Your book has changed my baking life, for that I cannot express enough gratitude.

I will definitely give the Neo classic another shot employing the advice given. The taste of it was pure heaven and I cannot wait to master it (and other of your genuis recipes)

Again, much thanks...this reply has made my year :)

Happy baking!


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mccantsbakes Posted 23 Apr 2013 , 8:01am
post #10 of 11

AThank you everyone else for the insight on this recipe as Well! (I was a bit starstruck in my first read through) I appreciate any help from you more experienced bakers. It is Nice to be a part of a community of folks so passionate about cake!

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Pastry Chef 714 Posted 21 Sep 2013 , 6:31pm
post #11 of 11

I have used an Italian Meringue variation of this recipe of Rose's for years with great success; depending on whether I have extra whites or yolks to use up.

For the  Neo Classic Italian Meringue Butter Cream a la Rose, I make it exactly the same except use 7/8 cup egg whites

 a pinch of cream of tartar

 2 TBSP. sugar

Beat these ingredients to a meringue while the sugar and corn syrup come to a boil, then proceed as  in the original butter cream recipe.

Today I am going to try this as a Salted Caramel Butter cream by using dark corn syrup and dark brown sugar, adding some sea salt to taste. I will use this on some chocolate gluten free cupcakes.

Thanks to Rose for this easy Butter cream:-)

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