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Discussion in 'Professional Pastry Chefs' started by sweetypie, Jun 28, 2011.
If not- what is your method? thank u!
In French and Italian buttercreams the eggs get blasted with 240 deg F syrup. I consider them cooked and safe. In German buttercream, the eggs are cooked in a custard first. It's also safe. Decorators/American buttercream doesn't usually have eggs.
Really only an issue with Swiss buttercream, because sometimes people only take it up to 120 deg F or there abouts.
Thank you Incook! I'm doing an Italian Meringue too, just wanted to check what people consider "safe".
Thank you for your answer!SUBMIT