the best raspberry buttercream?
Posted: 25 March 2013 10:25 AM   [ Ignore ]
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was just wondering what would be the best raspberry buttercream to pair with a very vanilla cake to be filled with the raspberry buttercream + dacquoise and frosted with white chocolate mousseline..
I ve never made the classic/neoclassic buttercream so im toying with the idea of making that. i hve my rspberry puree ready to go! then i thought id ask u all which one offers the best raspberry flavour =)  Thnks in advance !

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Posted: 25 March 2013 10:51 AM   [ Ignore ]   [ # 1 ]
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Hi, Choco!

It’s generally thought that fruits go best with mousseline, while nuts and others go best with classic/neoclassic.

That said, I’ve made a lemon neoclassic, and it was wonderful—but, who knows, maybe it would have been better with mousseline!

—ak

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Posted: 25 March 2013 11:12 AM   [ Ignore ]   [ # 2 ]
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I have made the raspberry neoclassic and the mousseline.  I like the raspberry in the mousseline better.

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Posted: 25 March 2013 06:15 PM   [ Ignore ]   [ # 3 ]
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okie thank you Anne in NC and CRenee , raspberry mousseline it is ! =)  I guess i ll have to save trying out classic buttercream for an other day… i usually make the white chocolate version of mousseline and the caramel, chocolate praline and praline buttercream versions of silk meringue. i ve also made a strawberry white chocolate version of the mousseline but i dint use the strawberry puree instead went with a freezedried strawberry paste . It would be nice to hear everyone’s idea on what type of buttercream works best for different flavours =)

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Posted: 25 March 2013 06:47 PM   [ Ignore ]   [ # 4 ]
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I like to pair the mousseline buttercream with fruit or vanilla flavors and the neoclassic with chocolate, caramel or nut flavors.
I love Rose’s fruit cloud creams as fillings for cake.  They are so light.

I have only made the silk meringue buttercream once and it didn’t turn out very well.  I have been hesitant to try it again.

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Posted: 26 March 2013 11:08 AM   [ Ignore ]   [ # 5 ]
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I recently made raspberry silk meringue buttercream for the filling of a coconut cake and it was outstanding. I was nervous about it since I’ve only ever made mousseline, but the smb came out well and everyone at the dinner loved it. The raspberry flavor was subtle, though…not intense.

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Posted: 26 March 2013 04:13 PM   [ Ignore ]   [ # 6 ]
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Liza - 25 March 2013 09:47 PM

I like to pair the mousseline buttercream with fruit or vanilla flavors and the neoclassic with chocolate, caramel or nut flavors.
I love Rose’s fruit cloud creams as fillings for cake.  They are so light.

I have only made the silk meringue buttercream once and it didn’t turn out very well.  I have been hesitant to try it again.

Sophia, Thank you ..... that pairing model is good to keep in mind.

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Posted: 27 March 2013 01:39 AM   [ Ignore ]   [ # 7 ]
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I’ve made the Neoclassic (to use up many many egg yolks from the Mouselline I was making at the time) and I didn’t mind it.  It’s definitely a richer buttercream—and it was used as a filling.  Funny after reading this because the frosting of the wedding cake I used in in was White Chocolate Mouselline and the Raspberry NeoClassic was the filling.  Perhaps I should have switched the style of buttercreams around (though the white chocolate probably would have been a tad yellow with the neoclassic, so probably just as well).  Often I will make my choice of buttercream based on it’s handling/stability qualities (especially for weddings).

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