Neoclassic Buttercream & All Flavor Variations

By

This is an easier technique than that for Classic Buttercream and yields identical results. In fact, since I have come up with this method, I have never gone back to the classic way.
In the neoclassic method, some of the sugar and all of the water is replaced by corn syrup. The corn syrup provides just the right amount of water so that, when brought to a full boil, the temperature of the syrup is exactly 238°F. There is no need to use a thermometer. The corn syrup also prevents crystallization.

View complete recipe

  • 4

Ingredients

  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup corn syrup
  • 2 cups unsalted butter, at room temperature
  • 2 to 4 tablespoons liqueur of your choice (optional)

Preparation

Step 1

Have ready a greased 1-cup heatproof glass measuring cup near the range.

In the bowl of a stand mixer, beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and corn syrup in a small saucepan (preferably with a nonstick lining) and heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. (The entire surface will be covered in large bubbles.) Immediately transfer the syrup to the glass measuring cup to stop the cooking.

Pour a small amount of the hot sugar mixture over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measuring cup. Continue beating until completely cool.

Gradually beat in the butter and, if using, any optional flavoring. Place in an airtight container. Bring to room temperature before using. Rebeat if necessary, to restore texture.

CHOCOLATE Beat 6 ounces of Melted and cooled chocolate, preferably extra bittersweet or bittersweet into the buttercream

CHOCOLATE CARAMEL CRUNCH Beat 1/4 cup powdered caramel into chocolate buttercream (above).

COFFEE Beat 2 tablespoons instant espresso powder dissolved into 1 teaspoon boiling water into classic or neoclassic buttercream. For more intense coffee flavor, add 2 to 4 tablespoons Kahlúa.

MOCHA ESPRESSO Beat 2 tablespoons instant espresso powder dissolved into 1 teaspoon boiling water into chocolate buttercream. For more intense coffee flavor, add 2 to 4 tablespoons Kahlúa.

PRALINE When making buttercream decrease the sugar to 1 1/2 tablespoons. Beat in 1/4 cup praline paste.

CHOCOLATE PRALINE Beat 6 ounces of melted and cooled bittersweet chocolate into Praline Buttercream. Alternately, beat 1/4 cup praline paste into Chocolate Buttercream made with extra bittersweet chocolate.

PRALINE CRUNCH When making buttercream, decrease the sugar by 1 1/2 tablespoons. Beat in 1/3 cup praline powder.

CHOCOLATE PRALINE CRUNCH Beat 1/3 cup Praline powder into Chocolate buttercream made with extra bittersweet chocolate.

CHESTNUT Stir 1/2 recipe of Classic or Neoclassic Buttercream into 1 recipe of lightly-sweetened, rum-flavored chestnut puree.

MAPLE When making Neoclassic buttercream, replace the corn syrup with an equal amount of pure maple syrup. Beat 2 tablespoons of maple extract to the finished buttercream.

RASPBERRY Beat 1/2 cup lightly sweetened Raspberry sauce into the finished buttercream. If not planning to use the same day, add a few drops of red food coloring to prevent fading.

STRAWBERRY Beat in 1/2 cup unsweetened strawberry puree into the finished buttercream and add a few optional drops of essence of wild strawberry for further intensity. If not planning to use the same day, add a few drops of red food coloring to prevent fading.

APRICOT Beat 1/2 cup heated, strained and cooled apricot preserves or lekvar into the finished buttercream and add a few drops of essence of apricot for further intensity.

PINEAPPLE Beat 1 cup pureed pineapple into the finished buttercream and add 1 to 3 tablespoons kirsch or rum.

LEMON When making Classic Buttercream, replace 1/4 cup of the water with freshly squeezed lemon juice. After adding the butter, beat in 1/4 teaspoon lemon extract.

ORANGE Add 2 teaspoons orange pulp essence and 1 tablespoon grated orange zest.

ORANGE BLOSSOM Add 1 teaspoon of Tang dissolved in 1/3 cup orange flower water, 1 tablespoon grated orange zest and 2 tablespoons Grand Marnier.

PASSION Beat up to 3/4 cup passion curd into the finished buttercream and add 1 teaspoon of essence of passion fruit for further intensity.

View complete recipe