1 of 2
1
More Frosting Questions
Posted: 30 March 2009 09:36 AM   [ Ignore ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  913
Joined  2009-01-04

So in reading TCB, I have discovered the mousseline is the best frosting tastewise and importantly, piping wise. I’ve used it quite a few times now, and it works amazing….but I have been thinking. What is the difference with all the other frostings listed??

Before buying this book, I literally have only had ‘normal’ buttercream, which is made with the powdered sugar etc. I am wondering HOW the neoclassic buttercream even tastes?? Is it like buttercream you buy in the store without the grainyness??  What about the silk meringue buttercream?? Is it comparable to mousseline…with some sort of difference??? I guess I am just thinking that since Mousseline ha been the best, I am nervous to try any others. If it ain’t broke, why fix it?? lol.

Profile
 
 
Posted: 30 March 2009 10:42 AM   [ Ignore ]   [ # 1 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2581
Joined  2007-11-15

The neo-classic is similar in taste to the mousseline, but it’s richer due to the egg yolk base.  The color is yellow instead of white, so keep that in mind.  The silk meringue is very “silky”, but not as stable as the mousseline.

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
Posted: 30 March 2009 11:19 AM   [ Ignore ]   [ # 2 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  913
Joined  2009-01-04

and how does the neoclassic pipe?? Is it stiff enough to make roses?

Profile
 
 
Posted: 30 March 2009 12:52 PM   [ Ignore ]   [ # 3 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2581
Joined  2007-11-15

I don’t really know, I’ve only piped borders with it.

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
Posted: 30 March 2009 03:05 PM   [ Ignore ]   [ # 4 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4797
Joined  2008-04-16

Ski, the neoclassic/classic base is silky smooth and is the richest tasting, made with all egg yolks.  It is also the softest of the three, made with a lower temp sugar syrup.  It will hold for a while at room temp, but not as long as the Silk Meringue or the Mousseline. 

The silk meringue is my favorite taste-wise, picture mousseline mixed with pastry cream or custard.  It is in-between in terms of richness, texture and holding power.  All of the caramel variations (praline, caramel, caramel-coffee, and burnt orange) are wonderful.

And the mousseline, well, that you know already!

 Signature 

Brød & Taylor Test Kitchen:  Greek-style yogurt recipe

Profile
 
 
Posted: 30 March 2009 03:46 PM   [ Ignore ]   [ # 5 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  913
Joined  2009-01-04

hmm anyone have pics of those 2?

Profile
 
 
Posted: 30 March 2009 04:07 PM   [ Ignore ]   [ # 6 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18

There is a picture of the Burnt Orange Silk Meringue buttercream on page 5 of TCB.

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 30 March 2009 05:01 PM   [ Ignore ]   [ # 7 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1421
Joined  2007-11-15

this is a very good topic, mousseline vs silk meringue vs neoclassic.  Patrincia is correct on choosing the mousseline if you need a white or off white frosting.  Mousseline is also the strongest as its melting point is higher.

all three pipe beautifully within the melting point ranges.  YES, piping roses is a good ultimate test.  if my kitchen is around 80oF, mousseline will still pipe roses (with periodic ice pack cooling of course).  if my kitchen is on the high 60s or low 70s, the neoclassic will work, as you can see beautifully defined scroll borders on my blueberry swan lake cake for Elaine’s 7 cake wedding.

the silk meringue is a mousseline with added flavor and smoother texture from the addition of creme anglaise.  the melting point is between the mousseline and the neoclassic, and YES, you can pipe roses (see my copper topper star mountain cake with all those roses standing vertically)

regarding flavor, it is a near rule of fat blends with fat flavors best.  Mousseline, been egg yolk free, blends the best with fruit based additions (like conserves, and also with chocolate), a cleaner taste.  Silk Meringue however blends the best with caramel (my favorite vanilla buttercream), nuts, coffee, and all other variations as listed on cake bible.

so answering your question:  you just have to try them all =)

 Signature 

http://myyellowkitchen.com/index-equipment-html/

Profile
 
 
Posted: 30 March 2009 09:52 PM   [ Ignore ]   [ # 8 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4797
Joined  2008-04-16

Everyone should try the caramel silk meringue at least once, it is incredible!

 Signature 

Brød & Taylor Test Kitchen:  Greek-style yogurt recipe

Profile
 
 
Posted: 30 March 2009 10:51 PM   [ Ignore ]   [ # 9 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  211
Joined  2008-11-03

I made beautiful roses with Rose’s mousseline on my daughter’s birthday cake. I cannot post it because I am having computer issues with my Kodak folder but it pipes wonderfully.

Profile
 
 
Posted: 31 March 2009 09:31 AM   [ Ignore ]   [ # 10 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  913
Joined  2009-01-04

what do you put the caramel silk meringue on??

Profile
 
 
Posted: 31 March 2009 02:37 PM   [ Ignore ]   [ # 11 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  602
Joined  2007-11-27
skiweaver9 - 31 March 2009 12:31 PM

what do you put the caramel silk meringue on??

Anything smile

I like caramel with chocolate, I also like caramel with spice cake.  To my taste, caramel also works with orange and milk chocolate if you were thinking of pairing it with another flavor inside a cake (three layers cake, two layers filling).

 Signature 

I Dream of Jeanne Cakes selected by Brides Magazine as one of their 100 Favorite Bakers (2013)

Profile
 
 
Posted: 31 March 2009 02:45 PM   [ Ignore ]   [ # 12 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4797
Joined  2008-04-16

All of the caramel variations blend well with chocolate cakes, both butter and genoise.  Rose pairs burnt orange with AACBC, and also pairs the praline version with rum-soaked brioche, “La Brioche Cake”.  And she recommends the praline with golden genoise.  I have also paired it with almond biscuit roulade, which was very good but I find the roulade maybe a little sweet for any buttercream, I think it pairs best with barely sweetened whip cream/ice cream (it’s great for ice cream cakes!).  I wrote tips for this buttercream in the “buttercream tutorial” post.

When I make it, I make a double batch of caramel SMBC and then freeze it to use as a base for praline (add hazelnut paste), burnt orange (add orange zest/juice), coffee-caramel (add instant espresso powder) or chocolate praline (add hazelnut paste and melted chocolate).  Once I made chocolate cupcakes and did a tasting, with caramel plus all the variations.

 Signature 

Brød & Taylor Test Kitchen:  Greek-style yogurt recipe

Profile
 
 
Posted: 31 March 2009 03:48 PM   [ Ignore ]   [ # 13 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  1429
Joined  2007-11-18
Julie - 31 March 2009 12:52 AM

Everyone should try the caramel silk meringue at least once, it is incredible!

I’m dying to try it because you rave about it so much. Someday soon!

 Signature 

http://heavenlycakesenjoyedonearth.blogspot.com/

Profile
 
 
Posted: 31 March 2009 07:23 PM   [ Ignore ]   [ # 14 ]
Sr. Member
Avatar
RankRankRankRank
Total Posts:  2581
Joined  2007-11-15
skiweaver9 - 30 March 2009 06:46 PM

hmm anyone have pics of those 2?

The mousseline is covering my Avatar cake.  The last time I made the neo-classic was before I had a digital camera :(.  sorry.

 Signature 

Come visit me at

Blog:  http://butteryum.org
Twitter:  https://twitter.com/ButterYum
Pinterest:  http://www.pinterest.com/butteryum/
Facebook:  https://www.facebook.com/ButterYum.ATastyLittleFoodBlog

Profile
 
 
Posted: 01 April 2009 11:02 AM   [ Ignore ]   [ # 15 ]
Administrator
Avatar
RankRankRankRank
Total Posts:  4797
Joined  2008-04-16

The neoclassic is pictured on the blueberry swan lake cake in the Cake Bible- that is the lemon variation, but it is pretty close to the color of the base frosting.  And by all means search the blog for Hector’s Copper Topper Star cake to see a beautiful rendition of the caramel silk meringue BC.

 Signature 

Brød & Taylor Test Kitchen:  Greek-style yogurt recipe

Profile
 
 
   
1 of 2
1
Back to top