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. 
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