Neoclassic Lemon buttercream
Posted: 03 January 2008 01:42 PM   [ Ignore ]
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I’d like to make lemon buttercream using Rose’s Neoclassic method (per the Cake Bible), but her lemon buttercream recipe calls for the classic buttercream, substituting lemon juice for some of the water.  Since there’s no water in the Neoclassic recipe I’m wondering if I can make that buttercream recipe with a lemon variation.  Anyone have any experience doing this?

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Posted: 03 January 2008 02:43 PM   [ Ignore ]   [ # 1 ]
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I’ve done a lemon neoclassic buttercream - I merely substituted lemon juice for the optional liqueur.  I used it to frost the golden genoise that I split and filled with lemon curd.  It was marvelous.

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Posted: 04 January 2008 02:32 PM   [ Ignore ]   [ # 2 ]
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I must have an old edition of The Cake Bible, because on page 234 of my version it says to replace 1/4 cup of water with lemon juice.  There is no water in NeoClassic buttercream, only in classic. But I will use Janis’ suggestion of simply adding lemon juice in the same proportion as liqueur, and that should do it.  Thanks Janis!

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Posted: 08 January 2008 10:33 AM   [ Ignore ]   [ # 3 ]
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Hi guys, I am wondering about something similar to this. Please forgive my ignorance on buttercreams!

My question is whether you can flavor Mousseline BC like this too. So far I have only made Mousseline, partly because of all the praise it gets on this blog and partly because I have often found myself with extra egg whites. I think it is fantastic; great to work with and tastes delicious. But there are only a couple variations listed in TCB on flavoring it. Is this because it isn’t as suitable for flavoring as Classic or Neoclassic, or is it just that it should be obvious to a skilled baker that you can apply the same techniques to flavor Mousseline as for the other types?

So if I want to make a lemon mousseline, can I just add up to 1/2 cup of lemon juice plus some extract? I could of course experiment, but its a lot of work to make (at least for me) so I would like to take advantage of the experience of anyone who has tried it out.

thanks,
-Holly

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