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.
sorry can't help but heres a bump
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...
The answer is - meringue powder.
do you have a recipe for IMBC with meringue powder? I was also thinking egg powder