I can barely believe it, but I have finally, after many, many tries, executed the buttercream found in TCB properly.
For years, I have made cakes with powdered sugar buttercream (uncooked) or cream cheese based frostings with great success. And Rose’s ganache? Well, that’s my go-to frosting for chocolate cakes and I seriously think I could bathe in it. Nothing could be more foolproof.
But now that I am making more wedding cakes, I need something more refined and less temperature sensitive in my repetoire.
In short, I knew I needed to master the cooked sugar buttercreams in TCB. I had major trouble with them from the start and have thrown away countless batches in frustration. I suspected that I just had an unreliable thermometer, but had replaced them several times to no avail. I could tell they weren’t registering the right temperature because of the shallow amount of liquid. I tried gauging whether I was at the soft-ball stage the old-fashioned way in addition to the thermometer, but I almost always overcooked the sugar and ended up with a huge mess.
Well, I was determined to get it right this time. Since I knew I was overcooking the sugar, I found Rose’s post on CDN Pro Accurate? Quick Tip? Digital Cooking Thermometer and ordered one. I made sure I had my mis en place perfect and started the classic buttercream in the TCB. I am thrilled to report that this thermometer worked like a charm - easy to read, extremely fast at recording chages in temperature. As soon as it hit 248, into the glass meaure it went.
TA DA! I made the White Chocolate Whisper Cake with Raspberry Buttercream Filling and Lemon Buttercream frosting. I haven’t tasted the finished product yet, but I am sure it’s great.
I hope it’s not too buttery….Giada Di Laurentis described a baker’s mousseline buttercream she tasted on a recent TV show tasting as “shoving a stick of butter in your mouth”...I hope it’s not sacrelige on this board, but I prefer a cream-cheese based frosting based on taste alone.