Erica Question:Good Morning Mrs. Beranbaum, I purchased your book about a year ago and I think it is great I am planning to use your buttercream icing recipe for a wedding cake that I'm doing in December. I wanted to know if I should forewarn people about the use of raw egg yolks? Actually, I was also wondering if the yolks were cooked a little when I add the heated sugar/corn syrup combo? Thank you for your time. -Erica Rose Reply: food safety experts agree that the highest risk is for young children, the elderly, pregnant, and those whose immune systems are impaired. the hot syrup is not sufficient to eliminate all risk. since i'm not a food safety expert, i'd like to direct you to the american egg board: www.aeb.org. they recommend the following: 1) use pasteurized eggs in the shell available in some markets (pasteurized is marked on the carton) or 2) use egg product (liquid or frozen eggs). at the present time these are available mostly to food service.
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not attach any website links, your email address, or links through your name with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.