For all those scared about raw eggs...

[SandraVB79]

Never eat a cake that has buttercream! We learned how to make buttercream in patisserie-class on Saturday.
The recipe for a batch for the whole class:
- 4 kg of butter
- 28 eggs
- 2.4 kg of sugar

Beat the eggs with the sugar until you can't feel the sugar grains anymore.
In the meanwhile, beat the butter until it's very very soft/ smooth.
Mix both.
Voilà!

 

[wdwmom2]

My icing recipe calls for 1 eggwhite. No cooking. The icing turns out delicious!!!!!!

1 eggwhite
1 c. powdered sugar
mix well and add

1 c. powdered sugar
3 T. milk
3 T. flour
1 t. vanilla
1/2 stick Crisco
mix well

After this I usually add 1 big spoonful of peanutbutter. Slather this on a chocolate cake.

Heaven !!!!!

 

[aprilgail2]

Well that sounds gross- but thats not how I know how to make it----
1/2 c. vegetable shortening
1/2 c. butter, softened
1 lb. confectioners sugar
1/4 c. milk
1/2 tsp. almond extract
1/2 tsp. sugar extract

Beat shortening and butter in mixing bowl. Add sugar, milk and extracts slowly; mix until blended. Beat at medium speed until fluffy. Makes 3 1/2 cups.

 

[SandraVB79]

Maybe US buttercream is different, we follow the "French" school bakery
Anyway, it was soooooooooooooo good!

Butter, eggs and sugar... must be very healthy too

 

[Passions71203]

our buttercream that I make does not use eggs at all...

 

[mirthmaiden]

I'm amazed I'm still alive considering all the dangerous things I've done, like eating buttercream icing.

 

[scarlett873]

Not all buttercreams have egg in them. I haven't quite mastered making buttercream using the Italian or the French methods yet...although they are the YUMMIEST buttercreams EVER! I use a 1/2 butter, 1/2 shortening recipe. I like it because it's simple and I can change the flavor to whatever I want based on the extract I choose to use. It's not too sweet either...

I know that I was told in my pastry classes that when you are preparing buttercreams via the Italian or French methods, that the eggs are somehow "cooked" depending on the method that is used. With the Italian, the eggs are "cooked" because of the hot sugar syrup that you use...and something about the merengue "cooks" the eggs for the French method. I can't remember exactly as it's been a few semesters since then, but I think that's what I was told!

 

[The Mystery Machine]

Here is what my Kitchen manager says. In fact we discussed this last week.
She said that all eggs are pasturized now and the only way you are getting sick is if you have an egg with salmonella.

True or false?

 

[WDW~Lover]

Here is what my Kitchen manager says. In fact we discussed this last week.
She said that all eggs are pasturized now and the only way you are getting sick is if you have an egg with salmonella.

True or false?

 

[phamton]

Very few eggs are pasturized in the US. Even for the few that do, just the shell is pasteurized. I know Safeway carries a pasteurized egg. Do a google search and will list the few brands that do pastuerize. Most egg products (frozen or powered eggs) though are pasteurized.

 

[princess momma]

buttercream.......yummm.......raw eggs in buttercream......don't care......yummm.....

 

[MosMom]

I'm pretty sure the high sugar content keeps the other ingredients from spoiling. If your frosting has a high sugar content, it preserves the other ingredients. Similar to salt preserving items.

 

[sha_lyn]

Here is what my Kitchen manager says. In fact we discussed this last week.
She said that all eggs are pasturized now and the only way you are getting sick is if you have an egg with salmonella.

True or false?

Both

False...most eggs are not pasturized
True...salmonella is usually the culprit

 

[sha_lyn]

1/2 c. vegetable shortening
1/2 c. butter, softened
1 lb. confectioners sugar
1/4 c. milk
1/2 tsp. almond extract
1/2 tsp. sugar extract

That would be the same recipe I've used for 20 yrs

I do like to use cream cheese in place of the shortening...Mmmmm Yummmy

ETA....assuming that should read 1/2 tsp vanilla extract

 

[KarenP]

Yuck! Well, I think buttercream has now been totally ruined for me.

 

[disykat]

I have never heard of using eggs in what I know of as "buttercream."

In the US there are labeling laws requiring raw egg use to be disclosed. While you might have to worry about eating what individuals cook, anything cooked in a commercial kitchen should be "safe" or labeled accordingly.

 

[Cindyluwho]

I don't know about now, but in the past almost all eggs contaminated with salmonella came from the NE United States. It was not ever found in eggs from the rest of the country. Not sure about now, though? Our own flock is salmonella free, tested by the state vet, so I don't worry about cookie dough, etc. yummmmm raw cookie dough.....

 

[tikilyn]

My recipe is
1 crisco stick
1 bag of powder sugar
2/3 tbs of water
any flavor extact

blend

eta: took out the word lard so no one gets confuse.

 

[ChristmasElf]

My recipe is
1 cup of lard (crisco stick)
1 bag of powder sugar
2/3 tbs of water
any flavor extact

blend

Lard and Crisco are 2 different things. Crisco is a solid vegetable shortening that is also available in liuid form.

Lard is an animal by product and generally not very good for you but does give great boost in taste to products.

 

[Honu]

There is a big difference between french buttercream and what most bakeries in the US call buttercream. I always hated frosting until I tasted real french buttercream, oh and ganache. The buttercream we have here leaves an unpleasant coating in the mouth.