Posts by ChrisC

I made my first batch of Italian buttercream a month ago. It turned out beautiful. Today I tried to do it again, double the recipe (10 egg whites), like yours, mine turned into a soupy mess when I added the butter. I whipped and...

the last time I traveled with buttercream, I have a small icebox with lots of frozen water bottles underneath. Not exactly convenient but it served its purposed.   m brown: I assume when you say 'no wasted egg yolk', you mean...

thank you! yes this is very helpful. I read somewhere there are egg white sold in the freezer section here in Australia, I have yet to find them. However I like your idea of freezing the egg whites and yolk in icecube trays. I freeze...

oh yes that is so true. I can make both frosting and I am sure both keeps well in the freezer until I need to use them right. How are they holding up in the summer? Summer is coming up and if I have to travel with them... any suggestion?

thank you Tasquah, I am worried about the salmonella but I am also concern on wasting egg yolks. The last batch of buttercream, I used the yolk to make some lemon curd. but there is only so much lemon curd you can have. I need to look...

Hi, wondering if anyone have tried using eggwhite powder (the ones you can buy from health food store) in Italian Buttercream. thank you