Hi everyone,

I just made some Swiss Meringue Buttercream last evening using a recipe and youtube video from DyannBakes.com.

When making this type of frosting you need to cook the egg whites and sugar over a pot that has simmering water. The recipe creator says to cook until the egg whites reach the temperature of 140 degrees, which I did. But after coming across a website that stated 160 degrees is the temperature to reach in order to make the egg whites safe to eat, I'm wondering if I did the right thing. Do any of you know which source to believe?

Thank you!
Rebekah

I think it's 160 by government standards if memory serves. But I would eat your icing and I have a very ticky tummy--next time go higher but this batch of icing is fine I'm sure.

You could also use pasturized egg whites so that the worry of food borne illness is erradicated.

I go to 160 when I make SMBC....it always turns out fine taking it up to that temp, so I do it just to be safe.

I go to 160 when I make SMBC....it always turns out fine taking it up to that temp, so I do it just to be safe.

Ditto to the 160.