Which Rose Levy Beranbaum Buttercream Frosting Do You Prefer?

[gothamette]

The great one has two buttercream frosting recipes out there: one with egg yolks ("neoclassic", so-called because it is made with corn syrup and no candy thermometer, yay), and one without ("mousseline").

Has anyone here made both?

Which do you prefer? Or do you like both for different reasons. Explain. I want to hear all about it. Does one or the other go better with flavorings?

To me, the one with the egg yolks looks yummier.

[chefj]

Often.
I prefer the all egg white one because once it is done it is more stable and not as heavy as the a classic all egg yolk buttercream and very white colored in comparison.
Either works beautifully and is great for any flavoring.

[gothamette]

Thank you - does adding flavoring change the consistency? I imagine a few drops of orange essence, or some espresso powder wouldn't, but what about chocolate? Is that an entirely different recipe?

Also what do you mean by more stable? Does the egg yolk neoclassic have a tendency to separate in humid weather?

[babette feasts]

Chocolate will make it firmer, but you can always add a whole lot of booze to counteract that. Or use ganache, which is soft at room temperature to begin with.

[chefj]

She gives a great description of how the chocolate effects the texture and the max that you can add. Basically it ends up being Milk Chocolate color, I add a few drops of Trablit as well.
As stated already if you want a very chocolate icing whipped Ganache would be the way to go.
Yes the Classic is more likely to "break" in warm weather.

[gothamette]

Where does she describe this - in The Cake Bible? As you can see I am being a bit cheap. I'll probably take it out of the library.

I like buttercreams, ganache is too "too" for me.

[chefj]

It is a variation for the neo classic butter cream.
Ganache can be used as a filling which limits its prominence and the finish the cake with the chocolate butter cream

[gothamette]

Thanks, I found a link to neoclassic buttercream with chocolate:

http://www.youtube.com/watch?v=B0JoNw...

I'll try that.

[babette feasts]

I've never tried butter cream with egg yolks because I almost always have extra egg whites left over from some sort of custard, and make Italian meringue butter cream to make use of them.