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.
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