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

post #1 of 3
Thread Starter 

 If not- what is your method? thank u!

post #2 of 3

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.

post #3 of 3

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

Thank you for your answer!SUBMIT

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ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Safe buttercream- Do you use pasteurized eggs? If not- what is your method? thank u!