mike mccarey's buttercream recipe
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- 13,182 Posts. Joined 6/2007
- Location: KY
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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.
I'll stick with what I do now.
Keep It Simple Stupid.