Number 18
Cook
I don't like the idea of raw eggs makes me sick
any good substitutions??
any good substitutions??
hmmm meringue has eggs
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.
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
Just to make sure I have my terms clear, there is a difference between icing and frosting, right?
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
thanks hun, eggs make me
I dunno, but usually icing sets harder while frosting remains fluffy