I saw in the recipes section Duff's buttercream. It reads just like swiss meringue but it is not cooked. Is that ok to use like that?
I thought all egg products had to be cooked.
it would sure save some time but I don't know.....
the eggs are cooked, it's french buttercreme, beating the eggs with the sugar "cooks" the eggs. it's safe
so in technicality the eggs aren't heated.just sweetened? thats interesting