Neoclassic Milk Chocolate Buttercream sorta
Posted: 08 March 2013 07:05 PM   [ Ignore ]
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My bucket list includes a non-ganache chocolate frosting.  My aim is for a child who cannot appreciate the richness of ganache.  For some reason I had previously goofed on Bill’s buttercream because my chocolate hardened pretty quickly and I had chunks in the buttercream.  But I braved last night and added melted chocolate 3 parts milk and one part 60% to neoclassic.  It was delicious…but not seeming to be enough chocolate for me…So with knowledge of Bill’s, I added about 3 or 4 tablespoons of cocoa powder. 

I think this buttercream is delicious anyway…I am thinking also that I need not use milk chocolate.  I think I added the cocoa powder because the buttercream seemed too sweet.  I will be giving Bill’s Buttercream and the Choc egg white buttercream a try soon. 

This was for lunch (drove an hour) with a colleague - who had a slice and then confessed she should not have sweets.  I told her to drink lots of water today and I will take the remainder of this 6” cake to the little girl for whom I am testing.  It is delicious.

Oh yes, that is shaved chocolate on top.  This is the DPC cake from RHC.

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Posted: 08 March 2013 08:26 PM   [ Ignore ]   [ # 1 ]
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I love the neoclassic buttercream and I make the chocolate version exclusively when I want a chocolate buttercream.  It is just so rich and yummy.  I do however add more melted chocolate than the recipe suggests.  I just made some this week as well and I added 9 ounces of chocolate than the 6 ounces called for.  It did make it a little stiffer but not too stiff to pipe.  I used callebaut semi sweet callets and it wasn’t too sweet, just heavenly.

I hate to admit this on this blog, but I don`t really like ganache ( except as a glaze)  I find it to be too heavy, even the light whipped ganach

e.  I know, people are probably gasping at that, especially with all the butter in the neoclassic buttercream.  I just like the mouthfeel of the neoclassic and mousseline buttercreams better.

Your cake looks so good.  Two great recipes married together.

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Posted: 08 March 2013 09:27 PM   [ Ignore ]   [ # 2 ]
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Liza - 09 March 2013 12:26 AM

I love the neoclassic buttercream and I make the chocolate version exclusively when I want a chocolate buttercream.  It is just so rich and yummy.  I do however add more melted chocolate than the recipe suggests.  I just made some this week as well and I added 9 ounces of chocolate than the 6 ounces called for.  It did make it a little stiffer but not too stiff to pipe.  I used callebaut semi sweet callets and it wasn’t too sweet, just heavenly.

This is good to know.  I imagine if I add more milk chocolate in particular, it will not be too heavy.  I will try the semi-sweet. 

Liza - 09 March 2013 12:26 AM

I hate to admit this on this blog, but I don`t really like ganache ( except as a glaze)  I find it to be too heavy, even the light whipped ganache

 

I like the ganache tasting but at times found it harder to work with.  Most often, now I have returned to using the one from F&W with Mom’s choc. cake.  It uses unsweetened choc, butter, sugar and heavy cream. 

Liza - 09 March 2013 12:26 AM

  I like the mouthfeel of the neoclassic and mousseline buttercreams better.

I did not like that someone thought the ganache was fudge .

Your cake looks so good.  Two great recipes married together.

  that frosting was delicious.  and I do love that cake.

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Posted: 09 March 2013 06:59 PM   [ Ignore ]   [ # 3 ]
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What is F&W?  I wouldn’t mind trying that recipe to see if I like it better.  The one thing that I do like about ganache is that the color is nice and dark for a chocolate icing.

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Posted: 09 March 2013 11:55 PM   [ Ignore ]   [ # 4 ]
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Liza - 09 March 2013 10:59 PM

What is F&W?  I wouldn’t mind trying that recipe to see if I like it better.  The one thing that I do like about ganache is that the color is nice and dark for a chocolate icing.

Food and Wine - Mom’s Old Fashioned Chocolate Cake.  Accompanying Chocolate Frosting found here: 

http://www.foodandwine.com/recipes/moms-chocolate-cake-chocolate-frosting

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Posted: 10 March 2013 12:50 PM   [ Ignore ]   [ # 5 ]
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CRenee - 10 March 2013 03:55 AM

Food and Wine - Mom’s Old Fashioned Chocolate Cake.

CRenee, when you make that cake, what weight do you use for a cup of flour?  121g?  142g?  It bears some similarity to a couple of other dissolved-sugar chocolate cakes I am looking at right now.


Your DCP with milk chocolate neoclassic looks divine- I like the neoclassic for a chocolate base, the richness is quite nice smile

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Posted: 10 March 2013 02:07 PM   [ Ignore ]   [ # 6 ]
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Julie - 10 March 2013 03:50 PM
CRenee - 10 March 2013 03:55 AM

Food and Wine - Mom’s Old Fashioned Chocolate Cake.

CRenee, when you make that cake, what weight do you use for a cup of flour?  121g?  142g?  It bears some similarity to a couple of other dissolved-sugar chocolate cakes I am looking at right now.


Your DCP with milk chocolate neoclassic looks divine- I like the neoclassic for a chocolate base, the richness is quite nice smile

Thank you Julie, I really like the taste.  In addition to testing with other chocolates (and more chocolate as Liza does), I will test other chocolate frostings for reference and experience. 

For the F&W cake, I use AP flour (because I think that is what recipe says).  So I use 114g for a cup of flour.  After making so many of that cake over Valentine’s, I have renewed my quest for chocolate cakes.  I always have unmixed flour in the cake and took to straining through a sieve before putting in the pan.  I would love to know what other cakes you are looking at.  Oh and yes, I took to adding a little cocoa powder to the hot water, choc and butter to kick up the flavor. 

My bucket list is so huge, I feel like I should be bakin every day.

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Posted: 11 March 2013 09:25 AM   [ Ignore ]   [ # 7 ]
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The other cakes I’m looking at are dissolved sugar cakes in general, my goal is to find the perfect choc bundt cake:  dense, rich and full of flavor, and very, very moist.  Nigella Lawson has a guiness choco cake that uses the same method.  I’m not sure when I will get to this, but my hope is to use that method to develop a recipe for a chocolate bundt cake with caramelized sugar.

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Posted: 11 March 2013 12:19 PM   [ Ignore ]   [ # 8 ]
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my hope is to use that method to develop a recipe for a chocolate bundt cake with caramelized sugar.

Baked Explorations (the 2nd book) has a burnt sugar bundt cake.  You might look at that as a springboard for ideas.

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Posted: 11 March 2013 12:28 PM   [ Ignore ]   [ # 9 ]
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CRenee - 08 March 2013 11:05 PM

My bucket list includes a non-ganache chocolate frosting.  My aim is for a child who cannot appreciate the richness of ganache.  For some reason I had previously goofed on Bill’s buttercream because my chocolate hardened pretty quickly and I had chunks in the buttercream.  But I braved last night and added melted chocolate 3 parts milk and one part 60% to neoclassic.  It was delicious…but not seeming to be enough chocolate for me…So with knowledge of Bill’s, I added about 3 or 4 tablespoons of cocoa powder. 

I think this buttercream is delicious anyway…I am thinking also that I need not use milk chocolate.  I think I added the cocoa powder because the buttercream seemed too sweet.  I will be giving Bill’s Buttercream and the Choc egg white buttercream a try soon. 

This was for lunch (drove an hour) with a colleague - who had a slice and then confessed she should not have sweets.  I told her to drink lots of water today and I will take the remainder of this 6” cake to the little girl for whom I am testing.  It is delicious.

Oh yes, that is shaved chocolate on top.  This is the DPC cake from RHC.

Yummm! Looks soooo good CRenee.

My husband is not a fan of ganache. I made the Milk Chocolate frosting from TCB. My husband loved it out of the bowl but it didn’t work for me when I frosted the cake. Probably my error because I doubled the recipe.

Is Bill’s buttercream recipe posted on this forum?

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Posted: 11 March 2013 09:10 PM   [ Ignore ]   [ # 10 ]
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[quote author=“Flour Girl” date=“1363030131My husband is not a fan of ganache. I made the Milk Chocolate frosting from TCB. My husband loved it out of the bowl but it didn’t work for me when I frosted the cake. Probably my error because I doubled the recipe.

Is Bill’s buttercream recipe posted on this forum?

I could not find Bill’s buttercream, tho’ I am sure it is here.  I think it was posted in September 2007

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Posted: 11 March 2013 10:19 PM   [ Ignore ]   [ # 11 ]
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Hi All,
Bill’s Buttercream Recipe can be found under “buttercream that can last without refrigeration” in the search box. Or better yet try “Cocoa Fudge Frosting” in the search box.

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Posted: 12 March 2013 01:13 AM   [ Ignore ]   [ # 12 ]
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It’s always better to use Google to search sites like this, rather than any built-in mechanism:

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/670/

(BTW, I had always assumed that “Bill” was our Bill, but reading his post carefully, it looks like he’s referring to some other Bill as the creator of this buttercream varation. Yes?)

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Posted: 12 March 2013 02:17 AM   [ Ignore ]   [ # 13 ]
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Got it! Thank you Darm and Charles.  I appreciate your help.

I thought this recipe was our Bill’s too smile

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