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Topic Title: Raw Egg Yolk in icing
Created On Saturday February 11, 2012 5:07 PM
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YOFJAB
Posts: 503
Posted: Saturday February 11, 2012 5:07 PM

I have seen several recipes for icing/frosting where raw egg yolks are used. Just wondering is this food safe?
Does the sugar do something to it ? What about refrigeration?
Here is a recipe from The Barefoot Contessa:

CHOCOLATE FROSTING:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake
 
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sweetgrandma
Posts: 13733
Posted: Saturday February 11, 2012 7:16 PM

How funny!!! I just found that recipe this morning and was thinking, " Don't think so!!" I don't know of anything that would keep it from making you sick if it was contaminated.

btw, I am going to try the chocolate cake that went with the frosting recipe.......but I'll be using my own chocolate frosting...
 
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YOFJAB
Posts: 503
Posted: Monday February 13, 2012 7:22 PM

It bothered me also but I have seen it used several times now........
 
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sweetgrandma
Posts: 13733
Posted: Monday February 13, 2012 8:07 PM

here's an article you may want to check out re: salmonella and eggs

http://www.farmersalmanac.com/food/2010/11/29/raw-eggs-is-that-safe/
 
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baura_l
Posts: 1797
Posted: Monday February 13, 2012 8:29 PM

You could temper the yolks over a bain marie.

Or you can tottally leave out the yolk all together, in this cause and substitute with some meringue powder with water.
 
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