I may have screwed up. I'm making a bridal shower cake and a baby shower cake. I've frosted both in IMBC. I didn't even think about the mom to be...do you think it'll be safe for her to eat?
No egg yolks but it has egg white that you whip up and then add sugar syrup to it. I'm thinking that the sugar syrup cooks the egg white but I'm not sure about all of the chemistry part of it.
The sugar syrup in the IMBC probably does not take the temp high enough to kill the harmful bacteria that may be in the eggs. You can use already pasteurized eggs in the carton. I use the swiss meringue buttercream recipe because I can temp the egg white and sugar mixture to at least 160 degrees F. Which is the recommended temperature to cook the mixture to kill everything off. You have to cook it at this temp for ~15 seconds. HTH
Thanks everyone....I guess I'll have to let her know, darn it!!! Why didn't I think of this BEFORE I made and frosted the cakes UGH!!! Maybe I'll make a few cupcakes for her and frost them with a non egg buttercream...more work for me as I am also hosting the party soooo much to do!
no-----be happy--count your blessings that you weren't doing this for a client, b/c i was wanting to suggest a special cake for her, but if this was a paying client oops---also i know all about giving the shower, i just gave one & did the cake, all i tell u is breathe & ignore other people (okay so i wasn't a happy person after giving the i did --my in-laws 
)
You should be fine. There would be too much one could not eat like lemon meringue pie. I mean she probably has a better chance getting sick from drinking from a water fountain! I have seen studies now that allow eating certain types of sushi. Realistically do all meringue butter cream cake that are sold have a warning label on them-No pregnant ladies allowed.
You should be fine. There would be too much one could not eat like lemon meringue pie. I mean she probably has a better chance getting sick from drinking from a water fountain! I have seen studies now that allow eating certain types of sushi. Realistically do all meringue butter cream cake that are sold have a warning label on them-No pregnant ladies allowed.
i agree w/moydear77 there are alot of foods out there, it's all how the mom-to-be's feels about what she eats,
funny things is i talked to my best friend earlier & we were talking about my not eating canned chicken & packaged sandwich meat when i was expecting--i am one really weird person, so i think that if your friend is a sushi or meringue kinda person-- u will be fine also
do u think i'm crazy? did i make sense?
When I was in my 3rd trimester I was consuming sushi 3-4 times a week. And we lived in the midwest at the time. Nothing happened to me or my baby. Plus as I mentioned in another post, the risk of salmonella contamination is exponentially greater eating at a Subway or a McDonalds than it is from consuming fresh, properly handled raw eggs. There is a lot of good information on egg safety at www.aeb.org.
Do you think bakeries have warning labels on their IMB for pregnant ladies? If not then maybe I won't worry about it.
do u think i'm crazy? did i make sense?
I really think that making the mother-to-be separate cupcakes would be a good idea. Even if the risk is small its better to be safe.When I was pregnant I stayed away from certain stuff just because any risk isn't worth it when you are caring for a little one. Plus, it really sounds like you would feel much better doing that anyway 
I really think that making the mother-to-be separate cupcakes would be a good idea. Even if the risk is small its better to be safe.When I was pregnant I stayed away from certain stuff just because any risk isn't worth it when you are caring for a little one. Plus, it really sounds like you would feel much better doing that anyway
SO I WASN'T THE ONLY PREGNANT HEALTH NUT. IT REALLY IS ALL IN WHAT THE MAMA EATS--GOOD LUCK W/THE SHOWER
I agree with Doug. The only way to feel completely safe is to use the pasteurized eggs. Maybe the bakeries people are talking about that don't have the warning/advisory labels on their products are already using the pasteurized eggs. I also agree that it does depend on the mom-to-be. However, not only are you protecting her, you are protecting yourself from any litigation involving food poisoning! 
There can be a lot of dabate on this one. You have a higher chance of getting sick from food poisoning from fast food than a well handled egg. The high end bakeris around here I know do not use pastureized eggs. I mean people drink milk with synthetic rBGH hormones but don't bat an eyelash at this. Or we eat High Fructose Corn Syrup and Hydrogenanted oil on a daily basis. If there is concern for the safety of mommy sure make a cupcake but what about everyone else. Would they be less likely to get sick because they are not with child?
Actually pregnant women are more at risk than others. Most people can usually eat lunch meat without heating it up to a certain temp, but preg woman shouldn't...they also shouldn't eat ceasar dressing, meringues, eggnog, etc.... they should only be eating things with pasteurized eggs in them.
I'm not saying that every preg person will get sick every tiime from these things but it is always better to err on the side of caution.
So much debate on this. I would feel better by making separate cupcakes so that's what I'll do. Bummer....if I had only thought of this earlier I could have used 2 different frostings for each of the cakes. Oh, well. I do have some extra royal icing flowers that I can pretty the cupcakes up with. This was a good eye opener for me though. Now for future baby showers I'll make a mental note not to make IMBC for my cakes.
When I was pregnant..I used to eat dippy eggs once a week! I didn't even think about it! But really, with IM you heat up all of the whites..at enough where most people don't worry. Nowadays, eggs are handled a lot better and are always kept cold and fresh and therefore there aren't many problems. I majored in nutrition in college, and was taught to always pay attention to exp dates and make sure the eggs are cold and smell okay. If you do that everything should be fine...even if someone drinks them!! 
But like you said make her a few cupcakes and you should be fine, but even if she eats the cake.. she and her baby will be fine too.
When I was pregnant..I used to eat dippy eggs once a week! I didn't even think about it! But really, with IM you heat up all of the whites..at enough where most people don't worry. Nowadays, eggs are handled a lot better and are always kept cold and fresh and therefore there aren't many problems. I majored in nutrition in college, and was taught to always pay attention to exp dates and make sure the eggs are cold and smell okay. If you do that everything should be fine...even if someone drinks them!!
But like you said make her a few cupcakes and you should be fine, but even if she eats the cake.. she and her baby will be fine too.
I love dippy eggs! I ate them when I was pregnant too! when I took HACCP there was so many vilolations that could be caused by an egg-It did come from a chicken butt! We were graded on this. wash hands-pick up egg hold in hand or use differnt bowl just to carry eggs-Discard bowl-find new bowl-crack eggs-discard shells-wash hands-wipe down any surface the egg touched. Crazy!
I prefer making Swiss Meringue buttercream because it seems like the eggs have a better chance of being heated to the proper temperature. You cook the egg whites and sugar over boiling water before beating them instead of heating just the sugar syrup and adding it to the already beaten raw egg whites. I use Martha Stewart's recipe and always cook the egg mixture longer than she says just to be safe.
I think the IMBC is probably very safe, but I'm a tad squeamish about raw eggs.
Hmmm...now I'm craving cake with IMBC or SMBC icing!
Oh...I like runny yolks but I have to have my egg over easy. The sunny side up is just too uncooked for me.
I'll have to try the Swiss Merinque. Is the texture, color and flavor the same?
Quote by @%username% on %date%
%body%
