Thank you very much for posting this recipe. I lost it and is very hard to find, since Duff now sells his own buttercream in tubs. I am new at decorating, I really like this butter cream frosting recipe.
Just out of curiosity Is that icing sugar? I'm a little confused about there being more butter than sugar lol thanks
can I use Maringue instead of eggwhite? & how much? Tnx very much :)
Is this a heat resistant recipe. All the wedding cakes I've done so far, I've had problems with the buttercream sliding off the sides due to heat.
How many cups of buttercream does this recipe make?
Can this buttercream be used on a cake that is going to be covered n fondant??
Hi, I was just wondering if any of these great questions were answered? Thanks
How can this be safe without heating the egg whites at all?
I had the same comment, if these are fresh eggwhites, they need to be heated? And if not then your recipe should state that... local food safety laws likely prohibit the use of raw eggwhites if not heated. Even if they are heated some local cottage laws will prohibit. But i see none of the previous questions have been answered so...
YUMMY!! I *love* a good batch of salmonella cream.
Yes, I also would like to know how this can be safe to eat with raw egg whites. How come he does not use the usual method of making a buttercream, i.e., pouring a hot sugar syrup into beating egg whites (or yolks)? I know you can buy pasteurized egg whites but I have never had them whip up as nice as fresh whites. Please let us in on the secret!
I would agree with others regarding the risk with the raw egg whites. I usually avoid making Swiss buttercream because I have not found a way to get the egg whites over 135' (which is what the health dept. requires). My IBC gets to 160' giving me confidence that the eggs are safe - no matter who is eating them.
Hi. You can use pasteurized eggwhites from the carton. Works great too!
To the best of my knowledge a Health Department would shut you down if they found you were using anything but pasteurized egg whites if they had not been to a high temperature.
Cream of Tartar can also be added to your egg whites to keep them from becoming dry. I find they beat up very well with this addition of about 1/8 teaspoon for each egg white (about 100 - 110 grams).
Wow! I would never use this recipe and am shocked Duff suggests using this. Duff, did you forget the part where you cook the whites?? I hope he doesn't use this in his shop!! I love my SMBC recipe and use a digital thermometer and constant whipping of the egg whites and sugar until it reaches 135 degrees. So silky smooth. I prefer the SMBC over the IMBC.