neoclassic buttercream
Posted: 16 January 2011 11:27 PM   [ Ignore ]
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We made the downy yellow butter cake today with a chocolate neoclassic buttercream. My first RLB layer cake. Really delicious!

My boyfriend, who while he likes the taste of the buttercream, decided he really prefers a frosting that is more substantial and “sets up” a bit.

In addition to different ganaches (which I think would fit his bill) does anyone have any suggestions? (I like them ALL!!)

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Posted: 17 January 2011 10:50 AM   [ Ignore ]   [ # 1 ]
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Congratulations on your first cake, it sounds absolutely wonderful!

The neoclassic is a softer buttercream.  If you boyfriend likes a firmer buttercream, you could try the chocolate-egg white buttercream or the mousseline, or just use temperature to your advantage and put the room-temp cake in the fridge for half an hour or so, so that the buttercream firms up but the cake itself remains soft.  If he likes a sweeter buttercream and white chocolate, you could try the creme ivoire, which sets up with a firm, but melt-in-your-mouth texture.

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