icer101 Posted 21 May 2010 , 11:24pm
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Who has made mike mccarey's buttercream recipe using pasterized egg whites? I assume it is the liquid egg whites, not the dry? Did you like it? I see you don,t cook the egg whites.That is why i am confused. Can you help me with this . tia

9 replies
elaine16 Posted 22 Feb 2014 , 2:29pm
post #2 of

no you don't cook the egg whites. It is very tasty and not as sweet as normal buttercream, which is why it has more butter in it.

AZCouture Posted 22 Feb 2014 , 5:16pm
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AReally? Liquid egg whites that don't get cooked?

AZCouture Posted 22 Feb 2014 , 5:18pm
post #4 of

ASorry but that turns my stomach. The tiny amount in royal icing for decorative work, not a bit. But slathering a cake in uncooked egg whites honestly puts me off. Hopefully I'm missing something, I can easily be swayed towards new delicious things! :D

craftybanana Posted 22 Feb 2014 , 8:26pm
post #5 of

A

Quote:
Originally Posted by AZCouture View Post

Really? Liquid egg whites that don't get cooked?

 

I assume they're pasteurized, otherwise it really would be yuck.

leah_s Posted 22 Feb 2014 , 9:26pm
post #6 of

The OP specifically askes in the original question, "Using pasteurized egg whites."  If they are pasteurized, they are safe to eat without cooking.  You know, like milk.

MBalaska Posted 22 Feb 2014 , 11:58pm
post #7 of

http://cakecentral.com/recipe/fluffy-american-buttercream

 

This peaked my curiosity.  Here's the recipe from cc that I found.

 

I haven't put any Hi-Ratio Shortening in Swiss Meringue Buttercream before, interesting recipe.

AZCouture Posted 23 Feb 2014 , 2:11am
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ADon't care. It's still egg whites. Personal gross out I suppose.

morganchampagne Posted 23 Feb 2014 , 2:26am
post #9 of

AI didn't like this recipe at all. The texture is very weird to me. Maybe it's a mental block against the egg whites.

MBalaska Posted 23 Feb 2014 , 2:52am

I'll stick with what I do now.:roll:

Keep It Simple Stupid. 

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