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Is meringue buttercream hazardous?? - Page 4

post #46 of 49
6/13/12 at 10:17am
Quote:
Originally Posted by scp1127

hieper, I do the authentic GBC where I start with a real cooked custard. I do take the custard way past 160. I wait for the "burps" and whisk one minute longer. To strengthen my GBC, I often up the thickener by about 30%. Just my preference and insurance policy.

The hot custard is put in the mixing bowl and whipped until room temp, when the butter is added just like the other European buttercreams.

You, of course, are in Europe, but I can imagine each country, years ago, developing a different buttercream method and then arguing how theirs was the best. To me they are all incredible, but GBC is by far my personal favorite. I'm not a sweet eater, but last night I actually put a little leftover buttercream in a measuring cup and ate it like custard. No cake needed for GBC.



SCP, do you have a good GBC recipe you don't mind sharing? Before reading this thread, I have never heard of it, but after hearing your description of it, it's something I'd like to try for personal consumption. I haven't had lunch yet today but boy, I'm thinking skip lunch and go directly for the custard! lol

Thank you very much!
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post #47 of 49
6/13/12 at 11:45am
Quote:
Originally Posted by scp1127


You, of course, are in Europe, but I can imagine each country, years ago, developing a different buttercream method and then arguing how theirs was the best. To me they are all incredible, but GBC is by far my personal favorite. I'm not a sweet eater, but last night I actually put a little leftover buttercream in a measuring cup and ate it like custard. No cake needed for GBC.



Mjam mjam..
I think custard is indeed a very all over europe style of dish from flan in Spain to our Dutch pudding.
I did it the other way around, lately. Let the custard cool on a cold plate, foil covered. Then start up the MBC and as soon that is fluffy mix in the custard. But maybe that is more the recipe of an enriched MBC, than yours , what is more of a creme mousseline I think, such a good filling!
Creme mousseline sounds better when selling.. (or is it because we had old issues with Germany here..haha)

Wise to thicken it, specially when stacking.
I've heard people here have had their fondant melted because of a bad made GBC, when used for icing.

Back on topic;
When using fresh eggs it is also important to take care of all the places the eggs, shell or content has made contact with, like hands bowls and sink.
I tend to crack my eggs on to top of the metal bowl, but that can actually turn into a solmonella-contamination place. icon_wink.gif
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post #48 of 49
6/13/12 at 10:18pm
Here is the FDA stand on butter:

http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm094147.htm

The way I am reading it, cheap butters, often cut with water, are more succeptable. Also salted butters and those with preservatives have a better safety record. But low water content butter are safe.

If there is water or air, it can be unsafe.

I found it interesting that LOL adopted the policy of refrigeration, but like us, they are in business and this is damage control.
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post #49 of 49
6/13/12 at 10:21pm
Spooky, yes, I have several. One is a pastry cream base and the other I made last night was peanut buttercream. These are the top two I use. The one tops my Reese's cupcakes so that is the popularity.

hieper, you are right about stability. I don't think I would frost the outside of a cake in this other than homestyle cakes. I do reinforce them. The standard recipes are just too soft. But the taste.....
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