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