293135 Wed Jun 11 14:53:43 -0700 2003 13 27 General Chowhounding Topics 0 1602751 I seem to have trouble with heating up eggs for pastries. I tried to make some tiramisu filling once, with the eggs, but that turned out disastrous (got a friend sick, got myself nauseous). Then I tried again, and as soon as I smelled the eggs, I got sick and threw out the batch. I tried some buttercream frosting recipe, with eggs. The eggs won't cook properly (very gunky), and I'm throwing it out. So my plea is in two parts: (1) can you share a buttercream recipe that only uses butter, chocolate, and sugar (+ vanilla, etc.)? (2) what are your secrets to egg based creams/custards? The only requirement is that the buttercream recipe should hold up weight well, since I'm trying to make a dobos torte. Seeing as I have to get this ready by Friday, the first question is more urgent than the second. Thanks so much!!! Wed Jun 11 14:53:43 -0700 2003 0 Yvonne Lai 1 1602753 I always make the buttercream recipe with no eggs- the one on back of Domino's powdered sugar box. Always comes out incredible. Wed Jun 11 14:54:57 -0700 2003 1602751 0 Amy Turkin 1 1602755 Allrecipes.com is a good source for lots of stuff. I used this buttercream recipe for cupcakes. It tastes great, can be frozen for weeks, and at room temp will pipe well. Simple stuff. Link: http://cookie.allrecipes.com/az/buttercreamicing.asp Wed Jun 11 15:07:06 -0700 2003 1602751 0 Kevin 2 1602781 The recipe for Dobos Torte from Rick Rodger's "Kafeehaus" does not use effs in the chocolate filling. The ingredients are: 4 oz bittersweet chocolate, finely chopped 3 sticks unsalted butter at cool room temperature 2 Tb ductch-processed cocoa 1 1/2 cups confectioner's sugar, sifted 1 tsp vanilla extract The paraphrased instructions are: Microwave the chocolate or melt it in a double boiler. Cool to tepid. Beat the butter on high speed in a medium bowl until it is smooth. Then beat in the cocoa at low speed followed by the sugar, then the cooled chocolate, then the vanilla. This should be spread between the layers and over the sides. Pat G. Wed Jun 11 16:17:09 -0700 2003 1602755 0 Pat Goldberg 1 1602786 It's a fine balance, because you want to heat the eggs to the point where you kill off any bacteria, but you also want to make sure to cook them slowly and gently enough that they don't scramble. Try using a metal bowl nested into a pot of simmering water, and stirring CONSTANTLY. I recently tried making buttercream frosting with eggs for the first time, using Rose Levy Beranbaum's Neoclassic Buttercream recipe from The Cake Bible. I didn't really like the finished product (I thought it looked and sort of tasted like sweet mayonnaise-yuck!). I ended up sifting some powdered sugar and stirring that in to make it less, well, viscous. Next time I'll just make a traditional buttercream with butter, powdered sugar and flavoring. Wed Jun 11 16:37:12 -0700 2003 1602751 0 JessicaSophia 2 1602812 I'm pretty sure a "traditional" buttercream IS one made with eggs. The powdered sugar w/butter version is just a simplification for those not accustomed to working with boiling sugar and eggs. I don't mean to cast aspersions on anyone's buttercream preferences -- I was raised on the powdered sugar w/butter version myself -- but the texture and body of the real thing (with eggs) is a much more refined product. Wed Jun 11 21:00:18 -0700 2003 1602786 0 GG Mora 1 1602815 For most of my 25-y/o life I made a confectionary sugar, no-egg buttercream, which is tasty, but just doesn't compare with the egg version. I *had* to learn it last September when I made a friend's wedding cake. I used Rose Levy Bernabaum's egg-yolk version, involving sugar syrup (which kills the bacteria), egg yolks, and butter. Came out like a dream with a little practice. Just remember, warm eggs, soft butter, hot--but not too hot--syrup. You can do it. I'm very sure those people in Budapest who make they're little dobos torts use eggs too. The key is all in the temperatures. Listen: just experiment with 1-egg versions (not much butter/sugar) until it stops curdling. You can do it. And when you do, your dobos tort will be [insert Hungarian word for 'wunderbar'] p.s. seek the new cookbook "Hungarian Culinaria"--best Hungarian food book in the English language Wed Jun 11 22:34:13 -0700 2003 1602751 0 adam 1 1602822 With all respect to the egg people, I am not comfortable using egg to be eaten raw and always make a nice rich buttercream icing without it by using real butter. Heating the milk or cream used as liquid helps the icing get creamy. A lovely variant is powdered sugar, butter, and the grated rind of an orange with the juice of the orange added to get the right consistency---this is extra-good on angelfood cake. Non-egg buttercream icing freezes well in 8-oz. plastic margarine tubs. Wed Jun 11 23:57:50 -0700 2003 1602751 0 N Tocus 2 1602849 Has anyone tried an eggless buttercream that uses marshmallow cream? I saw one in the latest MS Everyday Food magazine and was wondering how it was. She calls it "Instant Buttercream." Thu Jun 12 10:42:27 -0700 2003 1602822 0 Sarnie 3 1602904 I work in the kitchen for a chocolatier and that's how we make our buttercreams. We use a commericial product very similar to marshmallow fluff and just add butter and flavoring. It's basically the same as a meringue based buttercream like the ones in the cake bible. The flavor and texture are exactly the same and seems to be more stable than buttercream made with homemade meringue. Thu Jun 12 17:20:54 -0700 2003 1602849 0 jeanne carlson 4 1602916 In that case, I'll paraphrase the recipe in case Yvonne cares to try it. Martha Stewart's Instant Buttercream 1 cup (2 sticks) unsalted butter at room temp 2 jars (7.5 oz each) marshmallow cream 2/3 cup cocoa powder 2/3 cup semisweet choc chips, melted and cooled 1 Tbsp vanilla extract. In bowl beat butter and marshmallow cream till fluffy. Beat in the rest of the ingredients PLUS 1 Tbsp water. If buttercream is too thin you can refrigerate it 5 minutes before using. Thu Jun 12 18:46:44 -0700 2003 1602904 0 Sarnie 2 1602950 The yolks in Rose Levy Beranbaum's Neoclassic Buttercream are not raw. They have extremely hot sugar syrup poured over them and beaten in. Every time I've made it, using a KitchenAid K-5 mixer, the exterior of the bowl has been too hot to touch for long by the time all of the syrup has been incorporated. I assume the yolks have gotten sufficiently hot to allay any concerns about bacterial contamination (not that I've ever worried about it). I've made it several times and have never had a problem with curdling. I think it's foolproof. Fri Jun 13 00:10:38 -0700 2003 1602822 0 Timowitz 1 1602891 French Silk Frosting (adapted from "Betty Crocker's Cookbook") 2 2/3 cups confectioners' sugar, sifted or sieved to remove lumps 2/3 soft butter 2 ounces melted premium unsweetened chocolate (I use Scharffen Berger), slightly cooled 3/4 tsp. vanilla 2 Tbsp. milk (last time I used some leftover whipping cream) Beat the sugar, butter, chocolate and vanilla together, then gradually add the milk, beating until smooth and fluffy. This is easy, rich and delicious for filling, although a little too fluffy to use for decorating. Thu Jun 12 15:42:58 -0700 2003 1602751 0 Ruth Lafler 1 1603034 Personally, I agree with those that say that the buttercream with eggs is different. I've made it both ways, and the butter cream with eggs is richer and creamier. The version I used to make had you make a rich custard (egg yolks, sugar, a little cream), then beat in butter and flavouring. Like anything involving working with heating eggs, it is a fine balance and takes practice. I've had it work perfectly, I've had it come out too runny because I undercooked the custard, and I've overcooked the custard and the egg curdled. There's really no substitute for experience--you just have to keep trying. However, if you don't make a lot of cakes and aren't really interested in mastering a traditional buttercream, then by all means use the eggless versions. I often do when I don't have the time or the inclination to make the traditional version. Fri Jun 13 14:48:23 -0700 2003 1602751 0 Colleen