I have a recipe for buttercream frosting that has egg whites in it. You whisk
the egg whites in a bowl over boiling water for about five to seven minutes
until the sugar is dissolved. Then you take it off the burner and add the
butter and other ingredients. You whip it and it is very light. I wonder if the
egg whites would be cooked enough. Have tasted this frosting on cakes and it is
very light and good. Would like feedback.
Thanks.
Nancy
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