New Posts  All Forums:Forum Nav:

Salt in Italian Buttercream

post #1 of 5
6/11/06 at 2:49pm
Thread Starter 
I remember reading somewhere that adding a small amount of salt to the egg foam for italian buttercream can help to stabilize it. Have any of you ever heard/done this?
Reply
post #2 of 5
6/11/06 at 2:52pm
Yeah, a pinch to help with beating the eggwhites. You can also use a bit of cream of tartar too.
Reply
post #3 of 5
6/12/06 at 5:30am

My grandma used to do that for merangue.

I just use cream of tartar though.

A*
Reply
post #4 of 5
6/22/06 at 11:05pm
Sorry,

salt doesn't stabilize, it only breaks down the albumen to help incorporate more air. to stabilize your egg foam, use 20- 25 percent of sugar from recipe to stabilze and cook the rest.... eh voila!
Reply
post #5 of 5
6/23/06 at 7:29am
ERIC:
Good morning. The best way to stabilize a butter cream is to apply a small amount of "EMULISFIER SHORTENING". Large prof bakeries use this product in certain cake recipes. You can buy small amounts thru catalog houses. MAID OF SCANDIA is one. They do have a toll free tel# that you can call for a free catalog. Good luck & have a nice day.
~Z~BESTUS.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs Forum