Would someone have the recipe for Martha's Italian Meringue BC? In the gallery, one cake was frosted with it. Very smooth frosting! Thanks.

I don't personally,
but I did a search on www.marthastewart.com and this is what I found: http://www.marthastewart.com/page.jhtml?type=content&id=recipe1980&contentGroup=MSL&site=living
was that it?

Oh THAT Martha. Thank you, now I can find it. I have tried the BC recipe found on this site, using half butter and half shortening. It was so much better, smoothed out nice, and tasted good.

I noticed on the site it said to use with a Barbie Cake... which I would take to mean a kids cake.

I have been really hesitant to make icings that have raw egg in the ingrediants... I mean, even for a wedding... you don't know who will be attending (there were 6 kids at my wedding) and I know up until now I never would have thought about there being raw egg in a cake if my kids or say elderly relative ate it.

Does anyone use these recipes on a regular basis? Am I just paranoid about raw egg?

THANKS! T

The raw egg bothered me too and that's why I won't try Martha's. Just that the picture of cake frosted in Martha's looked just so smooth, so pretty. Two cakes in the forum pictures have Martha's BC, they look so nice. But I'm with you, hate to feed a bunch of people and find they got sick. I keep my cakes as pure as possible, even don't use artificial flavorings. Getting sensitive in my old age, and figure others might be sensitive too. Would also like to know if anyone else uses raw egg.

I am also parnoid about raw eggs or egg whites these days. For a while, I just used Egg Beaters (or similar egg substitute) for everything but I decided that my cakes come out better with real eggs. At least they are cooked.

Since Egg Beaters is pasteurized I feel like it is ok. I always use that for cookies since my family eats as much raw cookie dough as we do baked cookies! lol


Cindy

I am also parnoid about raw eggs or egg whites these days. For a while, I just used Egg Beaters (or similar egg substitute) for everything but I decided that my cakes come out better with real eggs. At least they are cooked.

Since Egg Beaters is pasteurized I feel like it is ok. I always use that for cookies since my family eats as much raw cookie dough as we do baked cookies! lol


Cindy

In the recipe you add syrup to the frosting that is 238 degrees, which kills all the bacteria. Trust me, it gets hot!

reallly hot!!!

It's also used in other cake recipes too that is served to adults. This is a standard meringe recipe and has been used for years.