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Buttercream question


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#1 Stone

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Posted 23 September 2019 - 03:22 PM

I've been doing a bit more baking lately.  For cakes, I usually make a buttercream frosting, French or Italian.  (Cause other frostings are boring.)

Here's a recent cake for my sister's birthday.

48782520527_f8d1e2f36c_c.jpg

 

Didn't look at as boring in person.

 

But my problem is the buttercream.  It almost always just tastes like whipped butter.  I use a pretty standard recipe -- either 4 yolks or whites, whipped, pour in a soft-ball sugar syrup, whisk and cool, then add about 1 pound of butter.

 

Even when I double up on flavorings (that cake had hazlenut paste), the frosting still takes predominantly of butter.

 

Perhaps that's what real buttercream tastes like?  I probably only had "American" buttercream before, which I understand is just powdered sugar and butter whipped (sometimes with corn syrup).

 

I was a little concerned that I let the butter get too soft -- it's not broken/melted, but close to it.  Could that be the problem?

 

Or is buttercream just really buttery?



#2 Anthony Bonner

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Posted 23 September 2019 - 03:31 PM

real buttercream is really buttery.

 

Most grocery store/bakery buttercreams aren't even 100% butter.

 

I always use the rose levy beranbaum mousseline butter cream. Its a but lighter so flavors have more of shot to come through - I use fruit purees mostly.  And it's a swiss meringue base so its pretty stable.


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#3 Stone

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Posted 24 September 2019 - 04:52 PM

Thanks.  Isn't swiss meringue a pain in the ass?



#4 Lippy

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Posted 25 September 2019 - 02:44 PM

I've been doing a bit more baking lately.  For cakes, I usually make a buttercream frosting, French or Italian.  (Cause other frostings are boring.)


Ganache is boring?

#5 Stone

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Posted 27 September 2019 - 06:43 PM

 

I've been doing a bit more baking lately.  For cakes, I usually make a buttercream frosting, French or Italian.  (Cause other frostings are boring.)


Ganache is boring?

 

 

Ah.  Good point.