Recipe: Classic and Neoclassic Raspberry Buttercream Filling for Wedding Cake for Jan, A

Hi Jan:-) This is actually a repost. I have not tried this recipe but I have made the Raspberry Coulis (Sauce) part of this recipe. It is intense and delicious:-)! I imagine, knowing the source - The Cake Bible by Rose Levy Beranbaum - that the buttercream/filling would be fabulous. You might be able to find a copy of this cookbook to borrow at your library.

This is for the person who was looking for a raspberry filling for their daughter's or granddaughter's wedding cake. I apologize for not posting sooner. I hope that this helps. I haven't tried this but the recipe is from a cookbook called The Cake Bible by Rose Levy Beranbaum. It was named the cookbook of the year by The International Association of Culinary Professionals and was published in 1988. I have used the raspberry puree part of the recipe.

First, Neoclassic Buttercream Makes 4 cups

"This is an easier technique than that for classic buttercream and yields identical results. In the neo classic 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 rolling boil, the temperature of the syrup is exactly 238 degrees F. There is no need to use a thermometer. The corn syrup also prevents crystallization." "One recipe can accomodate as much as 1/2 cup liquid without becoming too soft."

The Buttercream

6 large egg yolks at room temperature
3/4 c. sugar
1/2 liquid c. corn syrup
2 c. softened, unsalted butter
optional: liquer or eau-de-vie of your choice

Have ready a greased 1 cup heatproof glass measure near your stove.

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

If using a hand-held mixer, beat the syrup into the yolks in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrupover the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of the syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber spatula to remove the syrup clinging to the glass measure. Continue beating until completely cool.

Gradually beat in the butter and, if desired, any optional flavoring. Place in an airtight bowl. Bring to room temperature before using. Reheat to restore texture. *Do not reheat chilled buttercream until it has reached room temperature or it may curdle.

Store 6 hours at room temperature, 1 week refrigerated, 8 months frozen.

Pointers for success: The syrup must come to a rolling boil or the buttercream will be too thin. Don't allow the syrup to fall directly on to the beaters as it will spin the syrup around the sides of the bowl. Using a hand-held mixer makes this easier.

This book gives many classic butter cream variations but I am only posting the raspberry one since I don't have a scanner.

Classic Raspberry Buttercream

You have to make the raspberry sauce which I have made & it is really wonderful. But first the author says,"My raspberry sauce is so concentrated
it scarcely affects the consistency of the buttercream base. This is the purest raspberry flavor of any frosting I know."

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

Now for the Raspberry Sauce: Makes 1 1/3 c. puree or lightly sweetened sauce

2, 12 oz. bags frozen*, unsweetened raspberries
2 tsp. lemon juice, freshly squeezed
2/3 c. sugar

In a strainer, suspended over deep bowl, thaw raspberries completely. This will take several hours. Press the berries to force out all of the juice. There should be 1 cup.

In a saucepan, boil the juice until reduced to 1/4 cup.

Puree the raspberries and seive them with a food mill fitted with a fine disc or use a fine strainer to remove all of the seeds. You should have 1 liquid cup of puree. Stir in the rsapberry syrup and lemon juice. To make a lightly sweetened sauce, measure again. There should be 1 1/3 c. liquid. If you have less, add less sugar. The correct amount of sugar is 1/2 the volume of the puree. (To 1 cup puree, add 1/2 cup sugar. Stir ubtil sugar dissolves. Store 10 days refrigerated, 1 year frozen. The puree can be thawed briefly and refrozen several times with no ill effect.

* See my recipe, posted at this site, for Raspberry Coulis (Sauce) for an explanation of why you should use frozen raspberries rather than fresh berries.

Pointers for success: Be sure to use unsweetened berries. Berries in syrup cannot be reduced as much because sugar thickens the mixture before the intense flavor can be obtained. Cuisinart evidently makes a power strainer attachment that is a dream since straining the puree can take a very long time. I don't own one but the author says it is wonderful and easy to clean.

I extend my best wishes to your daughter or grandaughter. I hope that your cake is a great success. And my best wished to you, too, Jan:-)!!