Duff's Buttercream ?

Decorating By cakesbydina Updated 16 May 2009 , 4:45pm by cakesbydina

cakesbydina Posted 16 May 2009 , 12:09pm
post #1 of 5

Duff's buttercream is a french buttercream. He whips his egg whites first then adds the sugar and butter/flavorings. I was already concerned about using IMBC because I recieved conflicted advice on whether or not it is shelf stable. This seems by far (since there is no hot sugar syrup added) the most unstable but let's face it, if Duff uses it for his cakes it must work. I googled it and read that sugar "cooks" the egg whites. Thus meaning it stabelizes it. But other information pointed in the direction of you must use pasteurized eggs. My question is "what is the answer here"???? Does sugar "cook" the egg whites? My area grocer does not stock davidson shell pasteurized eggs. If they did, it would be the answer to all my problems with buttercream.

4 replies
mareg Posted 16 May 2009 , 2:02pm
post #2 of 5

sorry can't help but heres a bump

Ruth0209 Posted 16 May 2009 , 2:11pm
post #3 of 5

I don't know about the buttercream, but I thought all commercially sold eggs had to be put through a pasteurization process. Maybe I'm wrong...

leah_s Posted 16 May 2009 , 2:13pm
post #4 of 5

The answer is - meringue powder.

cakesbydina Posted 16 May 2009 , 4:45pm
post #5 of 5

do you have a recipe for IMBC with meringue powder? I was also thinking egg powder

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