I just made a beautiful swiss buttercream with pasteurized eggs from a carton - so easy

D

deb-in-mi

Well-known member
I've read that bakers feel that they don't whip as well as from scratch and I was not able to beat mine to stiff peak. But I added the butter and then put it in the fridge for 10 minutes and then finished beating it with a paddle attachment and it was gorgeous.

Thank you to those who suggested it:)

 
Glad to hear it worked out well! Marilyn, I'm guessing it is heated, but not to the

temp required to pasteurize the eggs as those made with raw ones.

I think you only need it to be at 110 F for successful dissolving of sugar.

 
Yes, heated until the sugar dissolves

First I tested it by touch but then used my laser thermometer and it was heated to just over 110.

Like I mentioned, I could only whip the eggs to about medium peaks but by refrigerating for about 15 minutes after I incorporated the butter and then using the paddle attachment it was beautiful.

 
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