I am using a recipe I found here on cake central for white chocolate buttercream. The recipe calls for egg whites and was wondering if anyone knew how safe it was to eat. I assume the cake needs to be refrigerated after being iced.
Also, the icing ended up with lumps.. not sure what this is from - possibly the white chocolate? Anyone ever use this recipe before? Any help would be appreciated!!

Egg whites in buttercream are generally whipped, then a hot sugar syrup is added to them. (Italian Meringue buttercream is done like this.)

Or, they are whipped with the sugar on simmering water (Swiss).

Either way, you are "cooking" the whites during the making of the buttercream. The temperature goes beyond the danger point.

You do have to keep egg meringue buttercreams in the fridge, unless the cake is on display or being eaten today. It can actually safely stay out in a mid-temperature room for 8 to 10 hours without problems. You'll see that it goes shiny/glossy due to the butter content...but it won't drip off the cake unless the room is hot and humid!

If you find tiny little white specks in your IMBC, you have probably over-beaten the whites. They just need to initially be whipped to a soft peak stage, anything beyond that point and they are too dry...which will cause these little tiny "cooked" specks of egg whites to appear.

lovingcakes,

Were they lumps of butter? Make sure your butter is close to room temperature if you're attempting Swiss or Italian Meringue Buttercream. Usually it takes awhile for your butter to be incorporated into the buttercream so take your time. I hope this helps!

bikegal

If you are using the recipe
White chocolate buttercream

Serves/Yields: 3 layer 10" cake
Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Easy


A simple light and fluffy buttercream and not sweet

8 oz white chocolate
12 oz (3/4 lb) unsalted butter
4 large egg whites
4 oz sugar


melt chocolate--set a side to cool
whip butter until light and fluffy--should turn white, tansfer to large bowl
whisk egg whites and sugar over a hot water bath until sugar is dissolved, transfer to mixing bowl and whip until stiff peaks form
fold melted cooled chocolate into butter then fold in the egg whites

I submitted the only reason I can see why the icing has lumps is the white chocolate wasn't completely melted or the butter wasn't beaten til white and smooth. To avoid a lumpy icing constantly stop and scrape the bowl and paddle Your butter should be silky smooth and white before adding chocolate and egg whites. When I am whisking my whites over the hot water I know it's done 120-140 degrees when I stick my finger in and it feels quite warm but not hot. Also don't overwhip your whites. They should be whipped to a stiff peak but still nice and glossy. I love this buttercream for the flavor and the ease of making. I also find it easy to smooth after allowing it to set up in the fridge.
On another note I have used a ton of chocolate and no matter what you do sometimes all the chocolate doesn't melt. When I run into this problem I strain it through a sieve.
I have made that buttercream a couple hundred times and it is always silky and lump free. I get requests for that icing all the time when making a cake. Try it again and good luck!! Oh ya hope you like the flavor