Photo Courtesy YummlyYesterday was a great day in our celebration of civil rights.
In this spirit, let’s just say that I am definitely “for” the marriage of any buttercream base and flavor, on principal and in theory. And, as such recognize the possibility, that even though we all should have the right to any such combinations as a civil right, that, we should know in advance, that there is a chance that some of these combinations, in any category, may not work out in the end. (this is all tongue-in-cheek, just in case there is ANY question – don’t want to get myself into any Paula Deen type situations, God forbid).
Being that the Supreme Court has been so busy this week, I thought it would be fun or funny to have a judicial controversy of my own. I am just having a couple of chuckles today about what goes on with our SCOTUS, as they are now acronymed, and those oh-so-smart individual justices who publish opinions -not mentioning any names here, just saying, omg gee whiz!!!………. and so, in the spirit of humor and, um, controversy, I came up with my own little supreme court dilemma – watermelon buttercream, should we or shouldn’t we? What is the interpretation of the “law” of so-called constitutionally-sympatico buttercream combinations? Honestly, this post really applies to all flavored buttercream recipes and the most desirable flavor saturation and profile. This, incidentally, has always been an “issue” with me. And, I mean to say also, not to over-saturate flavors either.
I have seen some not-so- appetizing combinations in my day – some of them on a popular cupcake tv show – that I wouldn’t try – but I’m not going to list them here. Let’s just say, that, in my opinion, buttercreams should pretty much stay on the sweet side with some acceptable savory interpretations (like bacon, saffron and pepper, for instance). Hope that is all politically acceptable to say – I am NOT discriminating against the savory side, nor any cupcake shows!!!! (Gosh, I may need a lawyer to look this over!). Anyway, I do think I have some legitimate issues to discuss…….
Well, what? Yesterday, when writing my post about Watermelon, I actually completely overlooked the possibility of a watermelon buttercream? This morning I awoke and considered this a major faux-pas and oversight.
Ok, so enough silliness. Question: What is the point of making a buttercream if it is not effectively saturated with the flavor of choice – if it does not shine and have a bright, freshness of flavor? I don’t want any hint or “essence” of the flavor – I want the flavor, so that when you take a bite, you say, wow that is perfection – and that means, not over-kill as well!
I had this trouble often in pastry school, when I tried to get a Raspberry Buttercream which actually evoked the taste of real raspberries. We kept adding more and more Chambord to a recipe which had some strained raspberry puree, and I was not happy with this result. There are lots of people who think a great buttercream is worth it’s while and are willing to settle even though it’s flavor is sub-par. I feel otherwise. If you can’t get the flavor, just make vanilla and forget it.
This morning I spent a considerable amount of time investigating whether or not it is possible to make a buttercream which actually will have enough concentration of real watermelon flavor as to be worth the effort in getting there. Will it be great? Will I say Wow?
So, I went looking for a number of options, should we consider this a worthwhile endeavor at all. Can it be done without artificial color and flavor?
Let’s just see, what are the issues here?
- watermelon is 91-94% water and as such needs pureeing and significant reduction – don’t want the buttercream to break or been runny or watery
- you must start with a really sweet, great tasting watermelon (haven’t had one yet this year) – and it seems like, generally speaking, the seedless watermelons are less sweet and have more bland flavor than those with seeds; haven’t seen a big oblong watermelon in a couple of years
- make a watermelon syrup or just use the puree?
- search for watermelon extract or essence
- should you try to combine the watermelon with something else to brighten the flavor, say lemon juice?
I found many cupcake options – there really isn’t much that someone hasn’t already thought of these days.
- the cake looks like a watermelon
- the buttercream looks like a watermelon
- chocolate cupcake with watermelon buttercream
photo courtesy tastespotting.com
One option: http://buttercreamdreams-renate.blogspot.com/2012/07/watermelon-cupcakes.html
Well, I was not satisfied really with what I found and sent out some challenges to some of my favorite baker officionados. We shall see what I come up with. There is, undoubtedly, someone out there who has done it well. (trying to track down the apple2zucchini people – but can’t get them online????)
I am not game today to make a batch of buttercream to experiment – don’t have a good enough watermelon for the base. Only this one which I combined with a white peach as part of my breakfast.
Enjoy the day!
