Martha Stewart Italian Meringue Buttercream Question

Baking By amaniemom Updated 18 Nov 2005 , 9:54pm by aupekkle

amaniemom Cake Central Cake Decorator Profile
amaniemom Posted 11 Nov 2005 , 3:42pm
post #1 of 5

I was wondering if anyone has used meringue powder instead of egg whites. I am thinking about making a cake with this icing for an occassions ,and I am pregnant and there will be some young kids there and don't want to take chances. I personaly haven't come across any pasterized eggs here in Canada. Any sugestions besides usisng a differnt recipe?

4 replies
antonia74 Cake Central Cake Decorator Profile
antonia74 Posted 11 Nov 2005 , 4:26pm
post #2 of 5

I use the "Simply Whites" egg whites sold in milk cartons. They are pasturized! Why bother having all those egg yolks left over?

amaniemom Cake Central Cake Decorator Profile
amaniemom Posted 11 Nov 2005 , 4:51pm
post #3 of 5

Thanks for all your help.

soygurl Cake Central Cake Decorator Profile
soygurl Posted 18 Nov 2005 , 9:43pm
post #4 of 5

you can also "cook" the egg whites over a double boiler while whisking constantly until you get up to the right temp. to kill the bacteria (sorry, I'm not sure what temp). Just make sure to whisk quickly and use a thermometer.

aupekkle Cake Central Cake Decorator Profile
aupekkle Posted 18 Nov 2005 , 9:54pm
post #5 of 5

I believe the temp is 160 degrees

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.