Recipe: Creme Ivoire Deluxe for a 3-Tier Cake to serve 150

This recipe is from The Cake Bible by Rose Levy Beranbaum. Though I have never made this frosting, Deb, I would say, just knowing the source, that this would be an exquisite frosting for your daughter's wedding cake. I can give you the amounts for a 9 X 13 X 2-inch cake if you would like, but I thought that maybe the larger amount would be appropriate??!? It is an involved recipe.

"Creme Ivoire is like a bonbon or chocolate truffle. On first bite it seems firm, only to dissolve immediately in the mouth. releasing the buttery and faintly chocolaty flavors.

The color of this glorious buttercream is pale ivory, reminiscent of an antique wedding gown. It is excellent as a frosting for a wedding cake and ideal when someone requests a chocolate wedding cake with a traditional ivory-colored exterior.

The contrast of the bittersweet dark chocolate cake against the silky sweet white chocolate buttercream is spectacular. Be cause of it's richness and firm consistency, I like to fill and lightly frost the cake with Neoclassic or classic buttercream. Because I then frost and pipe decorations with the Creme Ivoire, I am giving a smaller recipe than for other buttercreams." (If you would like the recipe for classic or neo-classic buttercream, Deb, I think I previously posted them on this site but if not, let me know and I will try to post one or both of those as well.)

Creme Ivoire Deluxe
(Luxury White Chocolate Buttercream)
for a 3-Tier Cake to serve 150
Makes 5 1/4 cups

At room temperature
16 (3 oz) bars, 3 lbs., 1 kilogram, or 360 grams White chocolate (preferably Tobler Narcisse)
1/2 liquid c.*, 4.5 oz., or 128 grams cocoa butter, melted*
1/2 liquid c.*, 3.5 oz., or 98 grams clarified unsalted butter**
1/2 liquid c.*, 3.5 oz., or 100 grams flavorless oil such as mineral or safflower oil

*Melt the cocoa butter in a double boiler, under the heat from the pilot light of an oven, or in a microwave the same way as for dark chocolate. (When melting chocolate or cocoa butter, temperatures exceeding 120 degrees F, adversely affect the flavor. When the heat source is capable of bringing the chocolate over 120 degrees F., the chocolate should be finely chopped or grated to insure uniformity of melting. If using a microwave on high power, the chocolate must be stirred evry 15 seconds without fail. If using a double boiler, water in the lower container should not exceed 140 degrees F. and the upper container should not touch the water. The chocolate should be stirred constantly. Milke and white chocolate must always be stirred frequently while melting because they contain milk solids which seed (lump) if left undisturbed.

*Use a glass measuring cup
**If you do not have clafiried butter on hand, you will need to clarify 11 Tbl. (5.5 oz., or 156 grams) unsalted butter. In a heavy saucepan, melt the butter over medium heat, partially covered to prevent splattering. When the butter looks clear, cook, uncovered, watching carefully until the solids drop and just begin to brown. Pour immediately through a fine strainer or a strainer lined with cheesecloth.

Break the chocolate into individual squares and place in a bowl set over a pot of hot water (no hotter than 160 degrees F.) on low heat. The water must not touch the bottom of the bowl. Add the cocoa butter, clarified butter, and oil.

Remove from the heat and stir until the chocolate begins to melt. Return to the heat if the water cools, but be carfeul not to let it get too hot. Sirt until smooth. (The chocolate may be melted with the butters and oil in a microwave if stirred every 15 seconds. Remove before fully melted and stir, using the residual heat to complete the melting.)

Because of the milk solids in the white chocolate, the buttercream must be chilled and stirred to prevent seeding (the formation of tiny lumps). Fill a large bowl with ice cubes and water and sprinkle with 1 or 2 tablespoons of salt. Fill a second bowl or the sink with very hot water. Set the bowl of buttercream in the ice water. Stir constantly whith a whisk until you see whisk marks on the surface. Immediately place the bowl over the bowl of hot water to take off the chill. This will only take seconds. Feel the bottom of the bowl. It should feel cool not cold.

Allow the buttercream to sit for a few minutes, stirring occasionally with a whisk. If it does not form peaks when the whisk is raised, chill again for a short time.

STORE:
Mineral oil has an indefinite shelf life, but safflower oil will become rancid in a matter of weeks. Therefore, if prepared with mineral oil, buttercream will keep at room temperature for 1 month. (The clarified butter shortens it's shelf life at room temperature.) If prepared with another oil, store at room temperature 1 week, refrigerate 3 months or freeze 1 year.)

POINTERS FOR SUCCESS:
Follow directions on how to clarify butter. When melting the chocolate, stir often and be sure that not even a drop of water gets into the melted chocolate. If seeding should occur, try beating with an ommersion blender or remelt the buttercream, pass through a fine strianer and chill again, stirring constantly. Be sure to use a fine-qualitywhite chocolate which contains cocoa butter. I find Tobler Narcisse to have the best flavor and the least sweetness.

Frosting the cake first with a thin layer of Classic Buttercream offers an interesting textural contrast and gives the Creme Ivoire an ideal surface for adherence. Otherwise it will have the tendency to separate from the cake when cut. (I also use the Classic Buttercream plain or flavored for a filling.)

Keep piped decorations simple such as shell border. This buttercream pipes with more ezquisite detail than any other, but the heat of your hands will make piping more than a few designs at a time difficult. To counteract this problem, use several parchment bags, placing just a small amount of buttercream in each, and switch bags at the first sign of softening. Cooling your hand in ice water also helps.