American Buttercream + Egg Whites??

Baking By gimmesugar Updated 9 Mar 2012 , 4:49am by metria

gimmesugar Posted 8 Mar 2012 , 6:09pm
post #1 of 4

I have been scouring these forums and haven't been able to find an answer. I saw a tutorial on YouTube for ABC and it had shortening, butter, powdered sugar and flavoring; all the usual things you put in ABC. Then she put liquid egg whites in at the end and didn't explain why. I've made IMBC, SMBC and ABC before but am wondering if anyone has mixed pasteurized egg whites into your ABC. And if so, why? Is it for stability, taste, consistency? icon_confused.gif

3 replies
metria Posted 8 Mar 2012 , 8:52pm
post #2 of 4

i've recently seen a similar recipe where it was recommended for use on sculpting 3D cakes. they said it solidifies quickly when refrigerated.

gimmesugar Posted 9 Mar 2012 , 3:16am
post #3 of 4

Do you by chance have a link to that video? I know of a bakery that has the best ABC that crusts well but is still light and fluffy underneath so I'm wondering if they use egg whites at all. It almost tastes meringue-ish? But it crusts! How?? icon_eek.gif

metria Posted 9 Mar 2012 , 4:49am
post #4 of 4

sry, no video. i saw it at a live demonstration. i'm curious how it tastes too!

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