I really want to make a swiss buttercream but there isn't any place where I live to buy pasteurized eggs. I've heard you can pasteurize them yourself, but Davidson's Safe Choice website stated you cannot. Can you really know that if you pasteurize eggs yourself that they're safe to put in buttercream and serve to people? If so, is it a pretty simple procedure, or is it something that you can easily mess up?
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8/29/12 at 8:28pm