as for storage-----it says "Buttercream can be kept at room temperature for a few days"

Really???
...interesting

sounds good and would love to try it out.

Quick question - can you use this for FBCT? or can you use it for anything other than smoothing over a cake? I have a friend allergic to corn, this sounds like a recipe I could use for her. I would like to make her a 3-d Pooh bear or FBCT of him (she loves him!) and was hoping I could use this?

Love this!

I wrote to the makers of Just Whites and asked about refrigeration of an item using their product. They wrote me back and said that it certainly needs to be refrigerated. They said to treat anything that you make using this product just like you would if you used fresh eggs. Just thought I would pass this along.

Thanks for sharing

Thanks for the recipe!
Can someone tell me Collette Peter's recipe or give me a link to it? Please?

If this is like IMBC you can pipe with it. I even make flowers with IMBC. The only thing you have to do it make sure that it stays chilled when your piping with it or else it will get too soft. After you get onto working with it you'll love it!!

I have a practice cake coming up and I'm going to use the JustWhites for the egg white part of my regualr IMBC recipe. I'm anxious to see how it comes out

Thanks for sharing that idea and the recipe with the rest of us

Yes-you could use this for a BCT.

Thanks! I'm excited to try it!!

put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.


Hahaha...only Duff would do this! Like i would do that to my baby!

Here's my 1st cake using this recipe. I can't get over how easily it smooths. It also piped very well.

This recipe is very similar to my favorite, Mousseline Buttercream from The Cake Bible. That recipe requires making a sugar syrup, the pouring the still warm syrup into your meringue, then adding the butter. It is a super silky gorgeous buttercream tht pipes nicely and is absolutely delicious.

Eme, thanks for the recipe link. I wouldn't worry about sharing your "secrets" with little ol me. I don't think my 2 cakes a month are any threat to you.

Thanks fat-sissy for sharing the recipe! Thanks to Eme too, for her Collette recipe link!

Oh, well, welcome to the club, everyone! I have been endorsing Duff's FBC recipe for about a year now, ever since it was first published on FN. It is so easy, and soooo good!

You know it is an icing that needs to be refrigerated, so remember to Not cut it while the icing is cold, or like any other meringue-based buttercreme, it will taste like a stick of butter until it comes to room temperature.

Theresa

Hmm, I will have to give this one a try. Always trying to find the best. Thanks for the posting!!

I checked the recipe out and it says 10 egg white, it says nothing about it being pasteurized.

Here is the link to the recipe.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32891,00.html

I can't wait to try this one!

Oooh maybe is this what I have been looking for.

I am excited about trying this one!
About the "save"? I just "copy and paste" from here to my regular email and send it to me! That way I can put it in my files. Besides, one day the site might be down and you need a particular recipe! Just my$.2!

Confectionary2, I also copy and paste to my e-mail. Then I print them and put them into my CC recipe note book. I decided to do this after not being able to get on CC for an entire weekend and needing/wanting a certain recipe.

Confectionary 2, I do the same thing! You never know when you won't be able to find a post or get on here while they are doing maitanence or something and will need a certain recipe.

I always save it to my email, print them out, and put in a binder so I can have the binder full of helpful hints and recipes right by my mixer or oven.

The receipe says it can be kept at room temperature for a few days, but I'm reading in these posts that it must be kept in the refrigerator. If I use this icing to ice a stacked cake the night before a party, would the cakes have to be refrigerated and then stacked right before the party? If so, then how long could the cake safely be out of the fridge during the party?

Also, does this crust at all? Thanks!!

I forget who said about halving the recipe and adding a 1/2 c more sugar? Could you give specifics and reasons? You said another thread advised this?

It does not crust at all, but smooths beautifully.

I keep mine out at room temp over night and it's fine.

Love this receipe. Toughest part was figuring out what to do with the 10 yolks! There is another thread somewhere with ideas for them

id like to know too please

I read (on baking911, I think) that in icings with a lot of sugar that the sugar actually acts as a preservative for a period of time. This is evidently why it is OK to leave it out for a while even with dairy products.

You know, the person to ask is Alton Brown, food scientist!