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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
*laud* or other bakers
I am making cupcakes for a coworker's bridal shower next week and want to ice them with swiss meringue buttercream, which calls for 4 egg whites. I didn't want to risk getting anyone sick so I thought I could get pasteurized egg whites from the store, but the container says that since the eggs were heated during pasteurization (duh), that they are not recommended for meringues and angel food cake. I have some meringue powder, but after my utter debacle trying to make royal icing I am just kind of prejudiced against it.
So... what is your opinion on the matter? Use the regular egg whites and assume the chance of anyone getting sick are very small, use the pasteurized egg whites, use meringue powder, other.
thanks!
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Re: *laud* or other bakers
The chances of anyone getting sick are very slim. But if there will be any pregnant or elderly women or children in attendance I wouldn't risk it.
I try not to make things with raw eggs for a large group of people I don't know just because I don't want anyone to get upset or offended about it if they find out. People are weird about food.
What about just plain buttercream?
I'm w/ shoe on this one - I just never make icing w/ egg whites if I'm serving it to others. One bad bout of salmonella from licking the leftover batter off the spoon & I can't bring myself to do it. And remember, meringue powder already has sugar added to it, so it's going to be sweet to begin with.
If she doesn't like things that are too sweet, how about doing some sort of lightly sweetened stabilized whipped cream for the top of the cupcakes? You can get whipped cream stiff & dry enough to hold for half a day outside of the fridge. It's creamy, but not too sweet.
Side question: what went wrong w/ your royal icing?
the meringue powder worked! I think it might have a little bit of a meringue powder after-taste, but the consistency is just soo silky smooth and yummy, that you can kind of overlook that. Plus it definitely isn't too sweet! I am not using it until next friday, so I put it in the freezer, and hopefully it ill beat back out to the same consitancy then!
The royal icing.... it started out too thick, but I didn't realize it, so the piping batch was just dry and I couldn't squeeze it out of my bag. Then when I was trying to make the flow batch it just never got to where it would spread out, no matter how much water I added it just seemed to get fluffier and fluffier and then it was just a thin bubbly mess. A huge waste of time and meringue powder! Plus it didn't really taste good to me.