Opera Cake interpretation at the famed Santa Barbara Biltmore Sunday Brunch. Photo by Sarah Phillips.
This recipe is a classic French Buttercream Recipe I have adapted from Dorie Greenspan, that's as old as the hills. It has a rich flavor, is silken smooth and not too sweet. It is used to fill the Opera Cake or Joconde with. The recipe is not as fluffy and much softer than egg white-based buttercreams, such as the Italian Meringue or Mousseline Buttercream or IMBC which is better to use when piping decorations.
FROSTING, ICING, ETC RECIPE HELP
INGREDIENTS
2 tablespoons (10 grams) instant espresso powder
2 tablespoons (15 grams) boiling water
1 cup (100 grams) sugar
1/4 cup (30 grams) water
1 large whole egg
1 large egg yolk
1 3/4 sticks (7 ounces; 200 grams) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
INSTRUCTIONS
1. In a small bowl, dissolve the instant espresso with the boiling water; set aside.
2. Bring the sugar and water to a boil in a small heavy bottomed saucepan; stir just until the sugar dissolves. Continue to cook without stirring until the syrup reaches 255 degrees F (124 degrees C), as measured on a candy thermometer. Immediately remove the pan from the heat.
3. Meanwhile, put the egg and the yolk in the bowl of a mixer fitted with the whisk attachment and beat on high speed until the eggs are pale and foamy. When the sugar is at temperature, turn the mixer to low and slowly pour in the syrup, trying to avoid the beaters. When all of the syrup has been added, raise the speed to medium-high and continue to beat until the eggs are thick, satiny and room temperature, about 5 minutes.
4. Meanwhile, soften the butter with a fork in a mixing bowl until it is soft and creamy but not oily. With the mixer on medium speed, slowly and steadily add the butter in 2-tablespoon (30-gram) chunks. When all the butter has been added, raise the mixer speed to high and beat until the buttercream is thickened and satiny. Beat in the dissolved instant espresso powder and vanilla extract.
5. Transfer the mixture to a container; cover and refrigerate. Stir occasionally, until it is firm enough to be spread.
STORAGE
Icing must be kept refrigerated and will keep for about 1 week. Icing can be stored in an airtight container and frozen for up to 2 months.
