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Temperature to pasteurize eggs whites in a swiss merinque buttercream?
- Thread starter deb-in-mi
- Start date
120º is too low. I immediately thought 140º sounded better then looked it up. . .
And I found EggSafety.org. You will need a good, accurate thermometer to keep the eggs whites from thickening/cooking.
https://eggsafety.org/egg-safety/
And I found EggSafety.org. You will need a good, accurate thermometer to keep the eggs whites from thickening/cooking.
https://eggsafety.org/egg-safety/
desertculinary
Well-known member
Have you tried this method?
This method from Stella Parks (brave tart) at Serious Eats is outrageously delicious and brings the eggs up to 185.
https://www.seriouseats.com/recipes/2017/05/swiss-meringue-buttercream-frosting-recipe.html
This method from Stella Parks (brave tart) at Serious Eats is outrageously delicious and brings the eggs up to 185.
https://www.seriouseats.com/recipes/2017/05/swiss-meringue-buttercream-frosting-recipe.html
I found insight from this site and specifically
"Once your egg whites are prepared, add the sugar to them, and then bring the bowl over to the double boiler. Your egg whites must be warmed to at least 110 degrees F. That being said, for food safety reasons you may want to warm your egg whites to 140-145 degrees F. According to the health department, cooked food must reach a temperature of 140-145 degrees F to ensure any microorganisms have been killed off. Lower temperatures result in a softer icing with a nice mouth feel while higher temperatures create a denser icing that holds its shape very well. I’ve prepared icings from 120 degrees F all the way up to 150 degrees F and I’ve never gotten sick. However, if you are producing icing for commercial purposes you have to use pasteurized egg whites or warm the eggs to at least 140 degrees F.:
http://www.theauberginechef.com/basics-videos/swiss-buttercream/
"Once your egg whites are prepared, add the sugar to them, and then bring the bowl over to the double boiler. Your egg whites must be warmed to at least 110 degrees F. That being said, for food safety reasons you may want to warm your egg whites to 140-145 degrees F. According to the health department, cooked food must reach a temperature of 140-145 degrees F to ensure any microorganisms have been killed off. Lower temperatures result in a softer icing with a nice mouth feel while higher temperatures create a denser icing that holds its shape very well. I’ve prepared icings from 120 degrees F all the way up to 150 degrees F and I’ve never gotten sick. However, if you are producing icing for commercial purposes you have to use pasteurized egg whites or warm the eggs to at least 140 degrees F.:
http://www.theauberginechef.com/basics-videos/swiss-buttercream/
I've been buying Davidson's pasteurized eggs for things like
this. I have couple of old family frosting recipes that call for either a whole egg or egg whites. I tried pasteurizing them myself but didn't feel confident enough that they would be safe. My daughter-in-law got quite sick from eating raw cookie dough once, so I'm a little squeamish. The pasteurized eggs are a bit pricey, but I freeze them for future use.
this. I have couple of old family frosting recipes that call for either a whole egg or egg whites. I tried pasteurizing them myself but didn't feel confident enough that they would be safe. My daughter-in-law got quite sick from eating raw cookie dough once, so I'm a little squeamish. The pasteurized eggs are a bit pricey, but I freeze them for future use.
mariadnoca
Moderator
Cooling Smb is my biggest problem
I have the 5 quart or maybe it’s 5 1/2 quart artisan tilt head KitchenAid mixer ( The bigger size doesn’t fit under my cabinets) and I have tried beating Swiss meringue buttercream for literally hours trying to cool it off so I could finish it. I’ve found the only way it works is if I have the ice cream maker bucket cold in the freezer, so I can ultimately just set the metal bowl on top of it. Ice packs won’t do it. I love Swiss meringue buttercream this makes it really a pain to make.
I always make sweetpolita’s Swiss meringue buttercream.
I have the 5 quart or maybe it’s 5 1/2 quart artisan tilt head KitchenAid mixer ( The bigger size doesn’t fit under my cabinets) and I have tried beating Swiss meringue buttercream for literally hours trying to cool it off so I could finish it. I’ve found the only way it works is if I have the ice cream maker bucket cold in the freezer, so I can ultimately just set the metal bowl on top of it. Ice packs won’t do it. I love Swiss meringue buttercream this makes it really a pain to make.
I always make sweetpolita’s Swiss meringue buttercream.
I had tried a recipe with pasteurized eggs that called for confectioner's sugar
it was raved about but I really didn't like it. Just found a few recipes for SB using pasteurized eggs but the heated sugar way (just not to a specific temp) and will try it soon.
Also just bought a digital laser thermometer good for dense things like swiss meringue, tempering chocolate, etc. should make life easier.
it was raved about but I really didn't like it. Just found a few recipes for SB using pasteurized eggs but the heated sugar way (just not to a specific temp) and will try it soon.
Also just bought a digital laser thermometer good for dense things like swiss meringue, tempering chocolate, etc. should make life easier.