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For cheezz: Buttercream icings from Alice Medrich and Rose Levy Beranbaum
- Thread starter marilynfl
- Start date
Alice Medrich's Chocolate Buttercream
Steps adapted from Cocolat
Makes 2 cups (without the added chocolate)
2/3 C sugar
1/3 C water
1/8 tsp cream of tartar
1 large egg yolk
1 egg yolk
8 oz sweet (unsalted) butter, slightly soft and cut into tablespoon pieces.
**************
13 oz semisweet chocolate, cut into small pieces
1/4 C + 3 TBL water.
Melt chocolate and water over simmering water. Stir frequently until mostly melted. Remove from heat and continue to stir until melted. Cool to barely lukewarm. Put aside.
Beat eggs until pale and thick.
Simmer first 3 ingredients to soft-ball stage (242 degrees).
Begin beating eggs again and slowly drizzle the hot syrup into the eggs--avoiding the paddle! Beat until mixture cools to room temperature. This is important because if you add the butter while this mixture is too hot, it will melt and the icing won't be the same. Plus, if you are using a KA bowl, the metal will hold onto the heat longer. So make sure the inside and outside are both room temp.
Add butter a few tablespoons at a time. Add room temp chocolate.
Use, refrigerate or freeze (it freezes very well).
(Marilyn's Notes: This is her basic recipe. You can leave out the chocolate and add whatever flavoring or liquor you want. I prefer 55% semisweet Callebaut and can add additional butter to stretch it out if necessary. I recently used Callebaut's 70% bittersweet and it was too bitter and way too stiff. The first couple times I used a Polder to get the right sugar temperature, but then it died, so I've just been bringing it to a full boil for a minute or two and that seems to work.)
Steps adapted from Cocolat
Makes 2 cups (without the added chocolate)
2/3 C sugar
1/3 C water
1/8 tsp cream of tartar
1 large egg yolk
1 egg yolk
8 oz sweet (unsalted) butter, slightly soft and cut into tablespoon pieces.
**************
13 oz semisweet chocolate, cut into small pieces
1/4 C + 3 TBL water.
Melt chocolate and water over simmering water. Stir frequently until mostly melted. Remove from heat and continue to stir until melted. Cool to barely lukewarm. Put aside.
Beat eggs until pale and thick.
Simmer first 3 ingredients to soft-ball stage (242 degrees).
Begin beating eggs again and slowly drizzle the hot syrup into the eggs--avoiding the paddle! Beat until mixture cools to room temperature. This is important because if you add the butter while this mixture is too hot, it will melt and the icing won't be the same. Plus, if you are using a KA bowl, the metal will hold onto the heat longer. So make sure the inside and outside are both room temp.
Add butter a few tablespoons at a time. Add room temp chocolate.
Use, refrigerate or freeze (it freezes very well).
(Marilyn's Notes: This is her basic recipe. You can leave out the chocolate and add whatever flavoring or liquor you want. I prefer 55% semisweet Callebaut and can add additional butter to stretch it out if necessary. I recently used Callebaut's 70% bittersweet and it was too bitter and way too stiff. The first couple times I used a Polder to get the right sugar temperature, but then it died, so I've just been bringing it to a full boil for a minute or two and that seems to work.)
Rose Levy Beranbaum's Neoclassic Chocolate Buttercream
Steps adapted from The Cake Bible
Makes enough to ice two 9" cake layers
6 large egg yolks
3/4 C sugar
1/2 C corn syrup
2 C unsalted butter (soft)
6 oz melted bittersweet chocolate
Have a greased heatproof glass measure standing by.
Beat yolks until pale and thick.
Heat sugar and syrup until rolling boil (bubbles cover entire surface). Immediately pour into glass measure to stop cooking.
With mixer runner, drizzle hot syrup into eggs, avoiding the paddle (beaters).
Beat until completely cool.
Add butter in small chunks and beat until blended.
Add chocolate and beat until blended.
Bring to room temperature before using as icing.
Steps adapted from The Cake Bible
Makes enough to ice two 9" cake layers
6 large egg yolks
3/4 C sugar
1/2 C corn syrup
2 C unsalted butter (soft)
6 oz melted bittersweet chocolate
Have a greased heatproof glass measure standing by.
Beat yolks until pale and thick.
Heat sugar and syrup until rolling boil (bubbles cover entire surface). Immediately pour into glass measure to stop cooking.
With mixer runner, drizzle hot syrup into eggs, avoiding the paddle (beaters).
Beat until completely cool.
Add butter in small chunks and beat until blended.
Add chocolate and beat until blended.
Bring to room temperature before using as icing.
Here's your request for the buttercreams...(see link). I don't know for sure, but
I don't think there is an issue with raw eggs. The sugar mixture is boiling hot and they heat up the eggs considerable. In fact, beating the icing until it cools down is the longest part of this whole method.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=89624
I don't think there is an issue with raw eggs. The sugar mixture is boiling hot and they heat up the eggs considerable. In fact, beating the icing until it cools down is the longest part of this whole method.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=89624