Who has made mike mccarey's buttercream recipe using pasterized egg whites? I assume it is the liquid egg whites, not the dry? Did you like it? I see you don,t cook the egg whites.That is why i am confused. Can you help me with this . tia
no you don't cook the egg whites. It is very tasty and not as sweet as normal buttercream, which is why it has more butter in it.
AReally? Liquid egg whites that don't get cooked?
ASorry but that turns my stomach. The tiny amount in royal icing for decorative work, not a bit. But slathering a cake in uncooked egg whites honestly puts me off. Hopefully I'm missing something, I can easily be swayed towards new delicious things! :D
The OP specifically askes in the original question, "Using pasteurized egg whites." If they are pasteurized, they are safe to eat without cooking. You know, like milk.
This peaked my curiosity. Here's the recipe from cc that I found.
I haven't put any Hi-Ratio Shortening in Swiss Meringue Buttercream before, interesting recipe.
ADon't care. It's still egg whites. Personal gross out I suppose.
AI didn't like this recipe at all. The texture is very weird to me. Maybe it's a mental block against the egg whites.
I'll stick with what I do now.
Keep It Simple Stupid.