Safe buttercream- Do you use pasteurized eggs? If not- what is your method? thank u!

Discussion in 'Professional Pastry Chefs' started by sweetypie, Jun 28, 2011.

  1. sweetypie

    sweetypie

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     If not- what is your method? thank u!
     
  2. thetincook

    thetincook

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    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.
     
  3. galit

    galit

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    Thank you Incook! I'm doing an Italian Meringue too, just wanted to check what people consider "safe".

    Thank you for your answer!SUBMIT