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Rose Levy Berenbaum Neoclassic Buttercream

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Posted: 11/1/2009 3:15 AM

#295120

	soccermom

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Total Posts:3446
Last Post:11/16/2009
Member Since:3/27/2005

Subject: Rose Levy Berenbaum Neoclassic Buttercream

Any fans of this RLB recipe? I attended a cake class yesterday and the teacher made a chocolate version of this frosting. I loved it. (I think I remember Renee saying that to her, this frosting tastes like a stick of butter, but my taste is less refined than Renee's. Butter is my FRIEND ;0)

If you've made this recipe, did you like it? Did you like it better than classic buttercream? And what are your favorite things to add to this frosting (besides chocolate, of course)? Lemon? Some kind of liqueur?

Thanks,
s-mom

Posted: 11/2/2009 7:29 AM

#295183

	Darcie

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Total Posts:2720
Last Post:11/16/2009
Member Since:9/3/2003

I have made this (actually the Classic version - sugar and water only, no corn syrup) and agree that as written, it tastes like slightly sweetened butter. I solved that by increasing the amount of sugar by nearly 1/2 in the beginning (10 oz vs. 7 oz). It sweetens it up and changes the texture just enough to please my palate.

I added 3 Tbsp. Grand Marnier to the finished buttercream. I like this better than the confectioner's sugar/butter icing because it has such a silky texture, isn't too sweet and doesn't get crusty on the outside. Of course, some people like that.

Posted: 11/2/2009 8:49 AM

#295190

	kayakado

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Total Posts:269
Last Post:11/2/2009
Member Since:9/8/2003

this is my standard buttercream and the one people ask for most often when ordering a cake. I guess they too are tired of this 10X sugar icing crap. It is so easy and keeps well. It doesn't like heat and can slump but kept cool - it is great! You can add any flavors you'd like to it. It is also a great use of left over egg yolks.

You don't have to be as careful making the sugar syrup for this icing since it uses corn syrup instead of water. It also store well in the refrig.

RLB gives a whole list of flavors from which to choose.

Posted: 11/2/2009 6:34 PM

#295218

	soccermom

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Last Post:11/16/2009
Member Since:3/27/2005

Darcie and Kayakado,
Thank you. I really appreciate your comments.
Darcie--- I may follow your lead and increase the sugar in the Neoclassic Buttercream.
s-mom

Posted: 11/5/2009 8:35 PM

#295430

	emdh

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Total Posts:212
Last Post:11/6/2009
Member Since:3/7/2008

FWIW, if you like the neoclassic buttercream, you might love Carol Bloom's Mocha Buttercream (I've made both). I saw the recipe on Zoe Francois' blog and tried it and it was absolutely out of this world. Literally the best chocolate icing I've ever had. And the recipe makes a lot. I froze the leftover and used it for cupcakes several weeks later. They were just as much of a hit. If anyone's interested, the recipe is here: http://zoebakes.com/?p=573

Emilie

Posted: 11/6/2009 1:46 AM

#295440

	alinam

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Total Posts:2489
Last Post:11/20/2009
Member Since:2/4/2006

Thanks for the link Emilie, it does look fantastic. Have you tried her devil's food cupcakes with the cream cheese/golden syrup frosting? They look wonderful as well.

Alina

Posted: 11/6/2009 5:50 AM

#295443

	emdh

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Total Posts:212
Last Post:11/6/2009
Member Since:3/7/2008

Hi Alina. Yes, I've made her devil's food recipe as a cake, it's fabulous too (I used cognac rather than rum). It made three 9 inch layers. Haven't tried the cream cheese icing with Lyle's but now that you've mentioned it, I think I'll make it today and put it on the one layer that I froze!

Emilie

Posted: 11/6/2009 8:25 PM

#295500

	emdh

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Total Posts:212
Last Post:11/6/2009
Member Since:3/7/2008

Alina, I made the cream cheese icing tonight to put on the layer I'd frozen. For a confect. sugar recipe, it's REALLY good. Not super sweet like they usually are. The combination of cream cheese, butter, and Lyle's is great. One note -- if you're going to use it to frost an entire cake, definitely double it. I used all of it on the one layer, and it was a nice thick coating but nowhere near enough for a double layer.

Emilie

Posted: 11/6/2009 9:17 PM

#295502

	alinam

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Last Post:11/20/2009
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Emilie thanks for the review. I like cream cheese icings and I am glad to hear that one is not super sweet. I can't stand most commercial cakes because of their sweetness. I've always made 9" cakes, but now that there are only 2 of us, I am going to follow your lead and made smaller ones and freeze the extra layers. I did that for CI's strawberry cake (for which I use Ina's cake) just one layer cut in half or thirds. BTW, I love Zoe's site.

Alina

Posted: 11/14/2009 6:24 PM

#295947

	cakesncookies

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Last Post:11/14/2009
Member Since:4/11/2008

i think the best SMBC is the one from Cassie's site www.howtoeatacupcake.net

it's not too buttery and has perfect sweetness.

Steph

Posted: 11/15/2009 6:10 AM

#295971

	soccermom

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Last Post:11/16/2009
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Thanks for all these great responses, guys.
s-mom

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