Yeah I was kinda wondering about swiss meringue too..I've never tried it. What do you all like the most for icing? IM, SM, or BC? I've tried Italian several times, but sometimes I mix it with Buttercream because I find the IM isn't as sweet, but I like the texture. So i"m just curious as to what you all like the best.
The flavor and texture of IMBC and SMBC are essentially the same since you're using the same ingredients with a different method of making them. I've never compared them side by side, though. I know Martha recommends the Swiss for flower piping (which I've done--see my photos), but I've never tried the Italian for flowers so I don't know if it doesn't work as well or what.
I've been wanting to try combining a meringue buttercream with a batch of regular buttercream to see what it's like. It seems like it might please a winder range of people than either one separately.
That's right - in fact the American Egg Board indicates that approximately 1 in 20,000 might be contaminated with the bacteria. For a normal American, that means you could eat all your eggs completely raw for 84 years without contracting salmonella.
And who does THAT?!!?!? 
Actually pregnant women are more at risk than others. Most people can usually eat lunch meat without heating it up to a certain temp, but preg woman shouldn't...they also shouldn't eat ceasar dressing, meringues, eggnog, etc.... they should only be eating things with pasteurized eggs in them.
I'm not saying that every preg person will get sick every tiime from these things but it is always better to err on the side of caution.
ge--where are you from--i think we're kin to each other, my family thought i was crazy b/c i wouldn't eat certain things or asked questions in resturants about them' everything you wrote & more.
okay all this dippy runny sunny eggs talk to GROSS GROSS GROSS!
i know, if i don't like it, don't read it 
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