I use Duff's mixed with my own. His alone is just like eating slightly sweetened vanilla butter, which it actually is.
I have considered about the raw egg whites. And yes because it's on TV, I assume it's OK, but in hind sight isn't the best option and will make a change. Let me say why I chose that over say Italian or Swiss methods. Every recipe I've tried (Whimsical Bakehouse - yummo, Nick Malgieri, others). No doubt, they are DELICIOUS!
Each of these recipes say to whip the mixture until cool to the touch (which in a class that I took with Nick M, he said that means ABSOLUTELY no heat coming off the bowl). About 5-10 min. Really??!! It takes my KA mixer NO LESS THAN a half hour. No lie. I guess I got fed up with the whole time-consuming process and the annoying buzzing of my mixer, that when I saw Duff's I just thought THIS IS THE ANSWER TO MY PRAYERS TO THE BAKING GODS! Although the texture was so very thick, almost too thick to spread on a cake and the taste was like eating butter, I was right in thinking that mixing it with my american buttercream recipe would work. It is a delicious blend of sweet, but not too sweet. And it sets up so nice and firm, but doesn't crust, which I kinda think is gross! IMO....
Does anyone else have this problem of the cooling taking so long. The only time it works quickly is doing a half-recipe which would take a whole day to make enough to cover a large cake. I have a 4qt and a pro600 KA.
Do you think it's possible to cook the whites and sugars and then refrigerate? Then add back into mixer and incorporate your butter? I think it's worth the experiment for me as I hate most american buttercreams.
I will attempt to repost this in the main forum so that others may comment, too. But I am very interested to see if my idea works. Maybe someone who's attempted it can verify!?
And sorry Bika, for hijacking this from our private message!! Hopefully this isn't confusing/frustrating you!