I haven't noticed fred's observation about RLB's instructions.... from memory I think it says to pour the hot syrup in a slow steady stream with the mixer constantly running, but he may be right...I've been up for 38 hours now. That's how I do it anyways, pouring in while the mixer is going.
Just checked and RLB's instructions do say to mix in a steady stream with the mixer running, when using a hand-held mixer. Then she goes on to describe a stop-start technique when using a stand mixer.
I've always ignored the latter instructions and poured with the mixer running. I also dispense with the pyrex glass step mentioned by RLB and have never had a problem.
Here's another good, long thread on buttercream.
The reason I poured the syrup in with the mixer off was because I got the recipe off baking911 and thats what it said.
Yes, Rose Levy Beranbaum's Mousseline Recipe is posted on baking911.com. She wrote the instructions for mixing her recipe. If her recipe instruction's failed, then RLB's instructions are faulty.
Here's what Rose Levy Beranbaum wrote as HER TECHNIQUE for making HER mouselline recipe: "If using a hand held mixer beat the syrup into the whites in a steady stream..... If using a stand mixer, pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds...." excerpted from The Cake Bible, page 244.
But, if Rose Levy Beranbaum's techniques are faulty, then I will remove the recipe from my database! Other meingue based buttercream recipes on my site do NOT use this stopping and starting technique....Thanks for the information.....I will retest the recipe AGAIN myself to see if there is a problem with it....I think her intent for turning off the stand mixer was because so many people splattered the syrup on the beaters; she thought that this would solve it. But, you have a split second in which to stop the mixer, pour the syrup and turn on the mixer, again. It may not work all of the time for some of us because most of us aren't fast enough. (But, maybe something else caused RLB's Mouselline Buttercream to curdle in this case???..... )
There are recipes that baker's have posted on my Ask Sarah Message Board asking me why they haven't worked. When I looked at the recipe, the professional chef simply didn't allow enough time for the recipe-user to take the pot off the stove, and the caramel burned. There are plenty of recipes by well-known chefs in cookbooks that shave the timing so close that home bakers have had a lot of problems with them......And, I can name many.....Not for me to act like an upity-person, but just to point out that RLB's tecbnique may be ok, but just not well-suited for the mass market! So, what works for RLB because her timing is so fast, may not work for many of us because we are a lot slower on how we react and do culinary tasks!
Because my audience on baking911.com is home-bakers, I find you have to look at recipes and cookbooks in a different light versus the egullet audience, which seems to be professional bakers, which has a whole different attitude and way of looking at something. One technique may be perfect for the professional world and may not work in the home, mass-market world.....I know because I have seen it happen so many times.... (And, then there are those techniques that don't work at all....lol!!)
Edited by Sarah Phillips, 06 April 2006 - 02:44 PM.