Hello everyone, I am new to the forum, and hope that I could get some help on the Neoclassic buttercream.
I’ve made Mousseline butttercream about a dozen times, and it always turned out perfect (except that one time when I did a very bad job at pouring the syrup into the egg white, so there’s shards of hardened sugar syrup in the meringue). Yesterday I tried the neoclassic buttercream for the very first time, and it didn’t turn out that well. The consistency of the final buttercream is soft. I know that Classic/Neoclassic buttercream is supposed to be softer that Mousseline buttercream, but it shouldn’t be this soft. It looks nothing like the neoclassic buttercream from Rose’s youtube video.
I think I have done a few error along the way. First, I used a hand mixer (Kitchenaid 5 speed). I always use my stand mixer for Mousseline, but after seeing Rose’s pbs buttercream video where she used a hand mixer, I thought it would be okay too. The bowl I use to make the buttercream probably have something to do with it too, as I find hardened cooked egg yorks mixture along the sides and bottom of the bowl, maybe that contributed to the soft texture.
Finally I have two questions:
1. How long should I beat the yolks for?
2. How long should I mix after the sugar syrup is added?
I beat the yolks for about a minute before cooking the sugar syrup, and continue beating once the sugar syrup starts cooking, so about 3 minutes tops. Should I beat it longer, say, 5 minutes?
After I added the sugar syrups, I beat the mixture for at least 10 minutes, but the bottom of the bowl is still warm, and I dicided to add the butter anyways. If 10 minutes of mixing isn’t enough, how much is?
Thanks in advance for anyone whom may replys.