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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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):
Please enter a valid email address.
Well played. You deserve a cookie.
For when you need food—and a hug—ASAP.
Pack Vegetables Into Breakfast
Check Out the Best of Our Shop
Design Ideas from Celebrity Kitchens
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.