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Old 01-13-2009, 07:55 AM   #1
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Substitution for eggs used in frosting

I don't like the idea of raw eggs makes me sick

any good substitutions??

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Old 01-13-2009, 08:07 AM   #2
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Depends on the frosting. Which frosting are you referring to? There is buttercream which has no eggs, simple frosting has no eggs, and boiled frosting which has egg whites in it but is cooked.
Or are you thinking of icings which have eggs in them? Or meringue has raw egg whites in it but once you put it on the pie and then into the oven... well it's cooked now. But you could just buy meringue powder which is powdered egg whites and I think Cream of Tartar and make a meringue or royal icing.
Otherwise if it calls for egg whites and it will be uncooked then you could use egg white substitute by Egg Beaters or if it calls for whole eggs and remains uncooked again Egg Beaters or something like it.
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Old 01-13-2009, 11:53 AM   #3
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there's this french buttercream recipe that has eggs in it

also most of french pastries have raw eggs like opera cake
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Old 01-13-2009, 12:24 PM   #4
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Italian meringue buttercream would solve your problem.
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Old 01-13-2009, 01:13 PM   #5
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hmmm meringue has eggs
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Old 01-13-2009, 02:52 PM   #6
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You said substitutions for eggs in frosting, not icing or pastries?? And you said you didn't want raw eggs in it, not no eggs at all. Anyway, most of the frostings I use, including buttercream, don't have raw eggs in them as they get cooked before eaten or just plain don't call for eggs anywhere in the recipe. Same with meringue, it gets cooked before eaten in most cases.
A quick Google search will turn up tons of recipes that don't use eggs in them, or you can use an egg substitute and just follow the exchanges on the label if the recipe you are wanting to make requires a frosting with raw eggs in it.
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Old 01-13-2009, 05:16 PM   #7
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Quote:
Originally Posted by Number 18 View Post
hmmm meringue has eggs
Yes but Italian Meringue buttercream cooks the egg so one doesn't have the raw egg issue. If you search the site, I have a link with pictures on how to make a vanilla version.

Edited to add the link:
eG Forums -> DEMO -- Italian Meringue Buttercream
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Old 01-13-2009, 07:10 PM   #8
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Just to make sure I have my terms clear, there is a difference between icing and frosting, right?
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Old 01-13-2009, 10:18 PM   #9
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No, I believe they are synonyms. At least they are as I use them.

A real pastry chef would have to tell you if there is a difference between frosting and icing.
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Old 01-17-2009, 01:12 PM   #10
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Quote:
Originally Posted by Maverick2272 View Post
You said substitutions for eggs in frosting, not icing or pastries?? And you said you didn't want raw eggs in it, not no eggs at all. Anyway, most of the frostings I use, including buttercream, don't have raw eggs in them as they get cooked before eaten or just plain don't call for eggs anywhere in the recipe. Same with meringue, it gets cooked before eaten in most cases.
A quick Google search will turn up tons of recipes that don't use eggs in them, or you can use an egg substitute and just follow the exchanges on the label if the recipe you are wanting to make requires a frosting with raw eggs in it.
LOL, yea at first I was talking about frostings, but I remembered that some pastries have raw eggs in them so I thought I'll add them too

but are the egg cooked well? cause they cook 'em over medium heat, I dunno I just feel they're not cooked



Quote:
Originally Posted by PieSusan View Post
Yes but Italian Meringue buttercream cooks the egg so one doesn't have the raw egg issue. If you search the site, I have a link with pictures on how to make a vanilla version.

Edited to add the link:
eG Forums -> DEMO -- Italian Meringue Buttercream
thanks hun, eggs make me

Quote:
Originally Posted by Maverick2272 View Post
Just to make sure I have my terms clear, there is a difference between icing and frosting, right?
I dunno, but usually icing sets harder while frosting remains fluffy
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