Neoclassic Buttercream - what am I doing wrong?
Posted: 16 March 2014 03:44 PM   [ Ignore ]
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Today is apparently not my day of making the Neoclassic. I’ve tried this twice today and failed both times. As soon as I added the boiling sugar syrup to the egg yolks, the syrup hardens right away. I am using hand mixer, the egg yolks are at room temperature. I moved the sugar syrup to a measuring cup that’s been sprayed lightly with baker’s joy. All the ingredients are weighted.

I’ve made the neoclassic several times in the past and always success. I’m not doing anything differently (at least not that I can recall). I give up for the day now but still curious as to what is causing this.

Anyone has any tips? red face

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Posted: 16 March 2014 04:53 PM   [ Ignore ]   [ # 1 ]
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Hi Jenn,

That sounds really frustrating, especially when it usually works.  I’m not sure what to say.  Perhaps a degree or two less on the sugar syrup or not transferring to the cup.  Just dump straight from pan (that’s usually what I do as I hate extra dishes!).  Good luck, let us know if you have success.

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Posted: 16 March 2014 05:16 PM   [ Ignore ]   [ # 2 ]
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This may be unrelated, but is Baker’s Joy the right product to use for this? It contains flour, which can’t be a good thing to add to a sugar syrup.

But I too just pour the syrup from the pan. Take it off the eat a bit earlier, because it will continue to cook as you carry it to your mixing bowl.

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Posted: 16 March 2014 08:18 PM   [ Ignore ]   [ # 3 ]
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Thanks Sherrie and CharlesT. I’ve used Baker’s Joy in the past, I think. But I will try your suggestions - of just dumping straight from the pan next time.

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Posted: 17 March 2014 09:06 AM   [ Ignore ]   [ # 4 ]
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Hi, Jenn! 

I dump straight from the pan, as well (and I also use a hand mixer, FWIW).

—ak

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Posted: 17 March 2014 12:26 PM   [ Ignore ]   [ # 5 ]
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When I make Italian buttercream I always use my Kitchen Aid because I want both hands free. I have not used my hand held mixer in the past 23 years. But if you have been successful in making this in the past, then this is a mystery. I would think this has something to do with temperature.
I know how it feels when u make something and it does not come out right. It is a waste of ingredients and ingredients are not cheap.

Good luck with your next one.

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Posted: 17 March 2014 02:36 PM   [ Ignore ]   [ # 6 ]
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Jenn, my guess would be that room temp in your kitchen right now is on the cool side (winter).  It may be that the (room temperature) eggs are cool enough, and the glass measure cool enough, that your syrup is solidifying more quickly than in warmer conditions.  I, too, skip the glass measure, and it may be that you need to skip it in the winter.  Also, the classic uses a lower sugar syrup temp than the other buttercreams, so it it probably a little more prone to this issue.

My favorite mixer for buttercreams is actually a stand mixer without planetary rotation (one where the bowl rotates and one of the beaters has a little button on the bottom).  Better than handheld mixer because your hands are free, and better than a kitchenaid because there is plenty of room to pour in the syrup while the beaters are running.

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