So Italian Meringue BC is made with egg whites and French MBC is made with egg yolks. Has anyone ever tried making a meringue BC with whole eggs? FMBC is so delicious but very rich (and chock full of cholesterol). I'm interested in something between the two. Anyone?
2
replies
alanahodgson
Posted 11 May 2008 , 2:47pm
post #2 of 3
I know I've seen recipes out there for whole eggs, but I can't remember where off the top of my head. I'll so some searching.
alanahodgson
Posted 11 May 2008 , 2:55pm
post #3 of 3
There's a recipe in this thread towards the bottom.
http://bakers.tribe.net/thread/141309a7-fd61-4830-bd51-0445df5e62f9
Here's another
http://www.cookingforengineers.com/recipe/180/Buttercream-Frosting-American
And there's one here that uses 4 whole eggs and 4 yolks
http://www.sweetcelebrations.us/Recipes/BUTTERCREAMS.htm
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