Revisited Neoclassic Buttercream with Whole Eggs


Neoclassic Buttercream was my solution to making the classic egg yolk buttercream virtually foolproof. Instead of the need for a candy or instant-read thermometer to show when the sugar syrup had reached the correct temperature, replacing all of the water and a portion of the sugar with corn syrup (or golden syrup) eliminated the need for a thermometer. You now just needed to heat the corn syrup and sugar mixture until the top surface is covered with large bubbles to indicate that it is at the correct temperature to add to the beaten egg yolks. BLOGGER REQUEST Joan 1/15/17 I have a question, but first a compliment I totally love your neoclassic buttercream. I made a three-tier wedding cake using it and it was fabulous. The question is how to adapt this to whole eggs instead of yolks. I have a recipe from my Hungarian mother-in-law that produces (if you're lucky) a chocolate buttercream that my husband loves. It involves beating whole eggs with sugar and cocoa powder over boiling water for at least 30 minutes. Her test of doneness is that it gives a thread between your thumb and first finger. Then you cool and beat in butter. This is tiring and not dependable. I think there should be a way to adapt your neoclassic corn syrup method. Do you have any ideas of how to adjust the proportions? ROSE & WOODY REPLY We ran two tests to verify that indeed whole eggs can be substituted for egg yolks for this buttercream. Whole eggs can replace the egg yolks in a ratio of 1 whole egg (50 grams): 2 egg yolks (37 grams). All the other ingredients were the same amounts, and the technique for making the buttercream is the same. The whole eggs Neoclassic yielded a slightly fluffier and lighter in color buttercream, with a slightly higher volume. It is fine to add chocolate or other flavorings as per the same formulas as stated in The Cake Bible.