Hi! I was on here the other day and found a buttercream recipe that had the all whites egg whites in it and you didn't need to cook it.... Does anybody know what i'm talking about??? If so, could you pass it on to me ??? Thanks

Is this it?

http://www.cakecentral.com/cake_recipe-2016-2-Swiss-Meringue-Buttercream.html

I don't think Duff's Buttercream requires cooking. Here's a link to the recipe:

http://www.cakecentral.com/cake_recipe-2265-0-Duff-goldman-butter-cream.html

HTH!
~adknight

French Buttercream Recipe courtesy Duff Goldman, Charm City Cakes, Baltimore Maryland
Show: Food Network Challenge
Episode: Challenge: Elvis Birthday Cakes





10 egg whites
15 ounces sugar
2 1/2 pounds unsalted butter, at room temperature
Special Equipment: 5-quart mixer with bowl and whip attachment, rubber spatula


*Cook's Note: Make sure to have a completely clean and dry mixing bowl when you start your process. Any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein) and you will not have a proper meringue at the end. The results could be disastrous.
Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.

Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.

Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.




Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Yield: about 4 pounds of buttercream (enough to ice a 3-tier cake)