Neoclassic buttercream from The Cake Bible (page 230) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on June 05, 2016

    I just love a sure thing and this buttercream never fails. I have made the chocolate and mocha variations and they are delicious.

  • Zosia on April 26, 2014

    Made with egg yolks, this is a rich, creamy buttercream with a silky texture. I made the maple variation to pair with a pecan cake - delicious!

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