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AmeriColor, Amoretti, Chef Richard Ruskell, Cooking Class, Debbie Goldberg, Manhattan Beach Momma, Montage Beverly Hills, Pastry, Plugra, Richard Ruskell
Pastry Chef Richard Ruskell Teaches How To Make Amazing Buttercream
If you’ve ever had the chance to taste the cakes at The Montage Beverly Hills and/or its Scarpetta Restaurant, you probably noticed their frosting which is incredibly smooth and creamy. Ever wonder how they make it? Well, this past Wednesday, I found out when I attended their second “Yes You Can Desserts” class: Buttercream: Be not Afraid!
Milk Chocolate Buttercream.
The “Yes You Can Desserts” classes are a real treat (pardon the pun) largely because they are small, intimate events that give you up-close instruction by one of the most buzzed about pastry chefs, Chef Richard Ruskell, whose numerous accolades include winning “The Best Cake Artist in America” Food Network competition, being a six-time Food Network Challenge winner, and being named one of the “Top Ten Pastry Chefs in America” by Chocolatier Magazine. Plus, as my fellow blogger and class attendee, Manhattan Beach Momma (Debbie Goldberg), pointed out in her blog, he’s a warm and witty guy!
So, what are the secrets to Montage’s delicious Buttercream?
To begin, Chef Richard uses of one of three types of Buttercream, depending on need:
- Roux Method – A “roux” is basically a thickener comprised of flour and butter. His “Roux Method” Buttercream is simply sugar, flour, milk, heavy cream and vanilla – making for the smoothest, most creamy frosting.
- Italian Meringue – the most stable (vs. Swiss or French Meringue). Its density is best when piping and cake decorations are needed (such as for wedding cakes).
- Milk Chocolate – the simplest to make (simply chocolate, butter and salt!).
Chef Richard at work on Italian Meringue Buttercream.
Other Secrets?
- No powdered sugar! Chef Richard shared with us that most cupcake bakeries use powdered sugar in their frosting which tends to create a gritty, salty and/or greasy taste. He refuses to patronize cupcake bakeries because of the frosting issue!
- Plugra butter – which he uses because it has a higher percentage of fat and less water than typical butter.
- Flavoring and Colors – he told us that you may flavor or color Buttercream with virtually anything! Chef Richard recommended checking out AmeriColor (for coloring) and Amoretti compounds (for all natural flavorings).
Chef Richard offers tastes.
Chef Richard will be teaching more dessert classes once a month through November (each class is $50 per person). From last month, you may check out my blog about their first class on how to make their Blackout Cake. Next month will be “Chocolate – Without Fear!” on Wednesday, August 31st, where he will discuss how to work with all things chocolate (milk chocolate, dark chocolate, bitter and sweet, cocoa and chips). Will I be going? Well, let’s just say Chocolate is a DeathbedFood in my book.