Sunday, November 29, 2009

Cinnamon Neoclassic Buttercream

As promised, here is the Cinnamon Neoclassic Buttercream that I used to top the Pumpkin Cake. This is simply Rose's neoclassic buttercream with lots of cinnamon added. The instructions at first seem intimidating, but it's really not all the difficult to make. This is my second time making this buttercream. Last time though I made it espresso flavored, to top a chocolate layer cake. I actually have made this frosting parve, using margarine, and its been successful both times. I've also used only 200 grams of it instead of the 227 that Rose uses in hers, with no negative outcome. The frosting yields enough for a two layer cake and is creamy and really just a good all purpose cream that is not too sweet. There's not a package of powdered sugar to be seen! For the cinnamon buttercream, add cinnamon to taste. I really wanted a dominant flavor and it took about four tbsp. I know that seems like a lot. Add about half a tablespoon at a time to make sure you dont overdo it.

Cinnamon Neoclassic Buttercream
adapted from Rose's Heavenly Cakes

56 grams eggs yolks, about 3 large
75 grams sugar
85 grams corn syrup
200 grams margarine or butter
1 tsp vanilla
Cinnamon to taste- good quality

Place the egg yolks in a bowl.Beat on high speed with a mixer until light in color.

Place the sugar and corn syrup in a saucepan. Stir well to thoroughly moisten the sugar.

Heat over medium heat, stirring constantly until the sugars dissolve. Raise the heat a bit and continue to cook, without stirring until the whole syrup is boiling. Remove from the heat.

With your mixer on, pour the syrup into the eggs and beat until it is all incorporated. Be sure not to hit the beaters with the syrup.

Before adding the fat, you must make sure the egg mixture is completely cool to the touch. Once it is, begin adding it in a tbsp at a time, thoroughly beating after each addition.

Add the vanilla,
and the cinnamon to taste. Frost your cake as desired. If not using right away, wrap tightly and refrigerate. Re-beat to restore it to its original consistency before using.

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