pbs 110 a1 buttercream icing part 1
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Uploaded by bakingwithrose on Feb 23, 2009
Rose Levy Beranbaum www.realbakingwithrose.com Recipes at http://www.realbakingwithrose.com/bakingmagic Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. This is the easiest no fail recipe for classic buttercream with no thermometer needed. But it's no fail only if you watch this video! Note how the entire surface of the syrup is bubbling which means it is hot enough to cook the egg yolks without over-cooking them and how the butter is added only when the yolk/syrup mixture is cool to the touch!
I promise you will adore the Brownie Puddle Tart. It will appear as individual brownies in the upcoming book.
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Perfection!! I've see this recipe in the Cake Bible but was a little intimidated by the cooking of the sugar. However, now that I've seen the process I will defintely be trying this! Thanks, Rose... you should consider opening a baking school.
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@bakingwithrose Thank you so much Rose, I'm trying this today =]]
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Hi Rose, thankyou soo much for the video.. i have never done buttercream icing before and i was wondering if you could please give us the measurments for the ingrediants that u used? Thankyou
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iparanal, i'm sorry but i'm not familiar with those mixers. hopefully you will get a response from someon in your county but i recommend you post this directly on my blog or in the forums as there are thousands of people around the world and surely one will respond!
bakingwithrose 1 year ago
@bakingwithrose
bakingwithrose 1 year ago
Hi Rose, I have checked your website for this Neoclassic Buttercream and I don`t see the amount of chocolate required to make this frosting and I would really like to know soon! Thank You! =)
73kittykat37 1 year ago
@73kittykat37
6 ounces bittersweet or semisweet chocolate
bakingwithrose 1 year ago
annie, you had me a little worried there for a moment!
bakingwithrose 2 years ago
i usually use 58-62% cacao chocolate but in this case 70% would be fine. you could use margarine but it sure won't have the wonderful flavor of butter.
bakingwithrose 2 years ago