I've come across several recipes that call for eggwhites in buttercream. Before I go through the trouble, I have questions - who uses a recipe like this and do you recommend it? Do the eggwhites make the frosting easier to smooth? Fluffier? Lighter? Just curious!
Hi-
I switched from the american buttercream to this kind a few months ago. I find it much smoother, and the response from people who eat my cakes went from "This is a great cake" to "WOW this is the best cake I have ever had!" It is not as sweet as a buttercream made out of all sugar and butter and crisco. They are softer usually to work with, but after practice and experimenting with sugar and cream of tater, you can ge tthe consistancy you need!
Try it! If you don't like it swich back!
-Ivy
luvscakes -
I have always wanted to try it as well. Is there any question as to the eggs not being cooked or is the double boiler cooking them enough. Am I talking about the same recipe or do you use another one and if so, will you share? I am always looking to experiment.
TrisCorey
Hey- we just moved here from Brigham City about 10 months ago... sure do miss those mountians, especially in the fall!
Yes, the recipe for the buttercream I use had you heat the egg white on a double broiler, and I have not had any problems yet. I am about to try Sylvia Wienstocks recipe and it does not have you heat the whites. This doesn't make me too nervous.However, if an icing I make made people sick I would feel horrible!
The original recipe I have been using is from the book "kates Cakes"... although I seem to have misplaced the recipe 
Have fun!
-Ivy
PS I'll let you know how this other recipe works.
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