I normally don't refrigerate cakes that are frosted, but the one I just made contains a raw egg yolk. In light of this, should it be refrigerated?
I was wodnerig whether anyone had any thoughts and also wanted to clarify that it was the frosting that was made with a raw egg yolk.
Without seeing the recipe, it's very difficult to render much of an opinion. Here are some thoughts:
The odds are 20,000:1 a USDA egg is contaminated.
When in doubt, refrigerate.
I'm not much of a baker but all the buttercreams I've made (or attempted to make) have had the eggs brought to 160F during the process. I may get bashed for this statement but I see no reason to do otherwise.
It is possible there's enough sugar in the mixture to act as a preservative. See this thread (especially my last post):
The lowdown on Indian curry powders.
A curry powders primer.
Magically creamy scrambled eggs—in 15 seconds.
Lettuce love vegetables.
The Daily Grind
Bold and brewtiful coffee.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.