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Discussion Forum

Topic: Raw Egg Yolk in icing
YOFJAB 02/11/2012 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:

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
sweetgrandma 02/11/2012 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...
YOFJAB 02/13/2012 7:22 PM
It bothered me also but I have seen it used several times now........
sweetgrandma 02/13/2012 8:07 PM
here's an article you may want to check out re: salmonella and eggs
baura_l 02/13/2012 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.