My first buttercream frosting
Posted: 20 September 2008 01:13 PM   [ Ignore ]
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Hi: I am new at this site and I love baking and a fan of The Cake Bible. I am from Colombia so english is my second language…

I am making a cake for a 5 year old and I would prefer not to use raw eggs in the buttercream, is it OK if I replace the eggs with meringue powder? Which will be the best buttercream recipe to use?
Thanks

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Posted: 20 September 2008 05:45 PM   [ Ignore ]   [ # 1 ]
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There is a milk chocolate buttercream recipe that might be helpful to you; but see if your supermarket carries pasteurized eggs.  In some parts of the country, they are available pasteurized in the shell, and other forms include pasteurized whites (but sometimes this is not a good choice for an Italian meringue buttercream, which is what the mousseline recipes are; the whites have been known to collapse when the sugar syrup is added). 

Does the combination of chocolate cake and cream cheese icing interest you?  It is not a personal favorite of mine, but it fits the bill for not using raw eggs in the buttercream….

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Posted: 21 September 2008 12:57 AM   [ Ignore ]   [ # 2 ]
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I use meringue powder all the time, and it works just like raw eggs, but without the risk of salmonella. The only drawback is that sometimes when you mix the meringue powder with the water, some of it clumps together and forms little lumps. I usually pass the mixture through a mesh sieve to get out the lumps before proceeding with the recipe.

Jeanne’s suggestion of finding pasteurized egg whites is a good one. I have used them as well when I need a lot of egg whites and don’t want to spend time measuring out meringue powder.

Do you plan to color the icing? If not, you might consider going with a ganache frosting (either white chocolate or dark chocolate) rather than a buttercream. In my opinion, ganache tastes better.

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Posted: 22 September 2008 03:07 AM   [ Ignore ]   [ # 3 ]
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IMO if you use the classic buttercream recipe the egg yolks get hot enough to kill any salmonella because the hot sugar really mixes well with the yolks and brings them up to temp. there are buttercream recipes out there which require heating the yolks on the stove first and achieve the same result as the classic buttercream.

jen

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Posted: 22 September 2008 03:56 PM   [ Ignore ]   [ # 4 ]
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Thanks a lot!

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Posted: 25 September 2008 06:20 PM   [ Ignore ]   [ # 5 ]
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Hola Eleanora.  Yo uso Mousseline Buttercream, y nadie se ha enfermado.  Eso si, manten los utensilios limpios, lavate las manos tan pronto despues de tocar los huevos y sin tocar nada mas.  Y manten el buttercream refrigerado.

No he encontrado NINGUN buttercream mas excellente que Mousseline Buttercream.  Es facil de trabajarlo, inclusive en climas calidos.

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Posted: 25 September 2008 07:03 PM   [ Ignore ]   [ # 6 ]
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completely off-topic…hector the cake in your avatar is devine! i love the tall tiers trend!

jen

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Posted: 25 September 2008 07:08 PM   [ Ignore ]   [ # 7 ]
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hi jen, wow, you noticed so quick, I’ve just updated my avatar a minute ago.

click on profile, for the full size picture.  this is my second cylinder, now I can say that my first cylinder wasn’t just luck!  takes about 3 coats of buttercream to make it this smooth, Patrincia has it well explained, except I only use my angled icing spatula and not a straight bench scraper.  you need a good turn table though, and enough muscle to lift it off from the turn table to the cake plate!

9” layers, 8 of them, separator plate in the middle with wilton’s 6” hidden pillars.  separator plate on the top, too.

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Posted: 25 September 2008 11:09 PM   [ Ignore ]   [ # 8 ]
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jen, you can view more about my cousin’s wedding, which this green cake was the cake out of many other cakes:

http://www.realbakingwithrose.com/2008/07/elaines_7cake_wedding.html

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Posted: 26 September 2008 10:21 AM   [ Ignore ]   [ # 9 ]
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Hector - your cakes make me happy!

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Come visit my blog at

http://butteryum.blogspot.com

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