Refrigerated Icing?

[yvegeny]

I made a recipe of icing with two eggs, a simple sugar, and butter. Does this require refrigeration? Thanks for your help.

[Wendy DeBord]

You have to explain how you made this frosting for anyone to be able to answer your question. Did you cook the eggs in anyway? If so, how exactly? Whole eggs or egg whites?

[yvegeny]

The eggs were not cooked in any way. They weren't even heated. It was the whole egg, supposedly to give a nice yellowy color. Lemon was also one of the ingredients. Thanks.

[lovebenton0]

I would fridge it with uncooked eggs in ingredients. It is simple to bring it back to room temp to apply (if you are saying you have not applied it yet?) then serve.

[Wendy DeBord]

I'm having a hard time putting this together in my head...........this 'frosting' sounds pretty bad. Is it everything you want- or would you like some help with another recipe?

Uncooked eggs are always refridgerated in the US, I know other countries have different positions. Most of us feel egg whites are safe at room temp. (even though we are taught otherwise in sanitation classes) but I don't know that anyone would agree that egg yolks are o.k. to hold at room temp..

I would have reservations serving your frosting even if it was refridgerated. I might eat it myself-but I wouldn't serve it to anyone with any possible health issues or risks.

[Patrick S]

I'd recommend against using raw yolks in anything, but if you do use them, I'd certainly recommend that you refrigerate whatever you make with them, which will slow (but not stop) the growth of bacteria in the yolk droplets in the icing (egg yolk is an almost ideal bacterial medium).

[yvegeny]

I am looking for a light but creamy lemon frosting. I did try three others before I settled on this one, but they were all too heavy. I was kind of wary with the eggs, but I knew that I had seen other recipes with eggs, so I wasn't too sure what to do. I would certainly appreciate any safer recipes, if you have them. Thank you so much.

I haven't iced the cake yet, it was late when I got in last night, and I didn't have a chance to check here. The icing will need to be served to approximately 110 people, so I can't afford for any illnesses coming out of this.

Edited November 22, 2004 by yvegeny (log)

[Patrick S]

I don't know how light you need to be, but here's a simple butter/sugar/lemon juice icing you could whip to an airy consistency.

Lemon Icing

And here's a meringue lemon icing that's probably a bit lighter:

Angel Food Cake with Lemon Meringue Icing