What's The Rule Of Thumb When Using Eggs In Frostings?
Baking By CAC74 Updated 18 Mar 2011 , 8:51pm by Michelle46
I have a buttercream recipe that I use that calls for egg whites. It is not boiled or anything to 'cook' them. I have also seen recipes that call for egg yolks in a frosting, without cooking them either. It calls for grade A eggs, but is this safe? I'm new to the cake business, and I'd really appreciate any help I can get. Thanks!
Thanks guys! I've never used raw egg yolks in a recipe, it scares me. But the buttercream recipe I always use calls for egg whites... and there is no cooking involved like I said. I've never had a problem with it, but as I've begun baking for others, it makes me nervous. Does anyone know what the substutions are for egg whites? Like it calls for one egg white, how many table/tea spoons would that be if I bought pasteurized egg whites, or even using meringue powder?
The internet has charts on egg sizes and the weight/volume of both the white and the yolk. The carton probably has a conversion chart too. Look up pasteurized egg white products on the USDA site. I believe I read that in-shell pasteurized eggs are safer. ***Looked it up. Pasteurized egg products are not as safe and still pose a risk to children and the elderly. Stay with pasteurized eggs in the shell.
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