The "pros" And Buttercream

Decorating By zenu Updated 15 Jul 2007 , 3:40am by zenu

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zenu Posted 14 Jul 2007 , 3:02am
post #1 of 8

Hi! Every recipe for buttercream that I come across by one of the "pros" (Duff, Colette, Weinstock...) uses egg whites. I know they say these buttercreams are tastier and not so sweet, but I've been told to stay away from those types due to possibility of salmonella. How is it they can offer these cakes and deliver them early without the same fear?

7 replies
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zenu Posted 14 Jul 2007 , 3:33am
post #2 of 8

anyone?

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JanH Posted 14 Jul 2007 , 4:08am
post #3 of 8
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zenu Posted 14 Jul 2007 , 7:34am
post #4 of 8

Ooops! Sorry Jan, I didn't realize there was another thread out there! I read it all and will probably be giving IMBC a chance.

Next time I'll make sure to run a search on my question before posting! icon_redface.gif

Thanks! sorry again icon_smile.gif

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leah_s Posted 14 Jul 2007 , 5:45pm
post #5 of 8

I use Meringue powder in my b/c. No salmonella worries.

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JanH Posted 14 Jul 2007 , 11:57pm
post #6 of 8

Hey Zenu,

My emphasis on giving you Jackie & Heath's thread was really on bumping.... (I enjoy helping with finding stuff in the threads.) icon_smile.gif

It took me 30 minutes to find and filter those threads - so if you could just be a little more patient; help is ususally on the way. thumbs_up.gif

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sugarbakerqueen Posted 15 Jul 2007 , 12:12am
post #7 of 8

YAY!! JanH to the rescue! Isn't she awesome everyone?
Thanks again JanH....You are an angel to us. thumbs_up.gif

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zenu Posted 15 Jul 2007 , 3:40am
post #8 of 8

She's the best- and greatly appreciated! That's why I feel bad about not being patient! icon_redface.gif I don't want to cause Jan any extra work or stress. Thanks again icon_smile.gif

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