I am unsure about using both IMBC and SMBC as they seem to have raw eggs in them. I am pregnant and I make cakes often for kids. Is it safe to use these icings?
The eggs are cooked in both types.
In IMBC, a cooked sugar syrup (248 F on a candy thermometer) is streamed into the egg whites as they whip.
In SMBC, the eggs and sugar are whisked over a double boiler until ithe sugar dissolves and it reaches a minimum temperature of 145 F.
In either case, its enough to kill any bacteria, so its safe for children, expectant mothers and the elderly.
If you're still not convinced, you can buy raw egg whites that have been pasteurized, as well as pasteurized whole eggs in the shell.
You can search here for a retailer near you: http://safeeggs.com/
~ Sherri
Thanks for the advise, I am excited to try a new icing recipe. All I ave tried is the decorators buttercream and it is not great.
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