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Re: Classic Buttercreme

Misc.

the sugar syrup is cooked to 238 degrees I donot know but the cake lady Rose Levy bernbaum uses a simlar icing recipe and zabagolne is made in a similar way
Im not an expert on it but this recipe is from a chef sp probably i made this type of icing with no problems concerning the eggs
MsgID: 02717
Shared by: csally
In reply to: Re: Classic Buttercreme
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 Recipe: Classic Buttercreme
  Csally
2 Re: Classic Buttercreme
  Dianna
3 Re: Classic Buttercreme
  csally
4 Re: Classic Buttercreme
  Michael
5 The USDA says
  the following regarding eggs
6 Re: Classic Buttercreme
  csally
7 "Serve immediately"
  appears to be a significant difference between the
8 Re: "Serve immediately"
  Csally
9 Re: "Serve immediately"
  csally
10 Salmonella
  Phoenix
11 I surrender! :o :-) nt
  page
12 csally
  Michael
13 Re: Classic Buttercreme
  john
14 ISO: Eggnog without raw eggs
  SUE P.
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