I am a bread/pastry baker by trade, but I do cakes as a little side business. When it comes to baked goods I believe flavor is paramount, so I'm partial to using meringue-based buttercreams instead of the typical confectioners' sugar frostings. I have a client who's requesting a cake for a baby reveal party. She will be 5 or 6 months pregnant at the time of the party and I have a bit of a concern about the egg whites in the buttercream. I generally make an Italian meringue buttercream, and I've been told that the egg whites "cook" during the process. I'm getting conflicting accounts on how safe it really is, so I figured I'd bring it to all of you trusted folk.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)