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mike mccarey's buttercream recipe

post #1 of 10
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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
post #2 of 10

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.

post #3 of 10
Really? Liquid egg whites that don't get cooked?
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post #4 of 10
Sorry 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! icon_biggrin.gif
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post #5 of 10
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.
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post #6 of 10

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.

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post #7 of 10

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.

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post #8 of 10
Don't care. It's still egg whites. Personal gross out I suppose.
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post #9 of 10
I didn't like this recipe at all. The texture is very weird to me. Maybe it's a mental block against the egg whites.
post #10 of 10

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

Keep It Simple Stupid. 

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