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):
Please enter a valid email address.
Well played. You deserve a cookie.
Call us crazy, but It actually makes perfect sense
Add This to Your Iced Coffee!
Rule-Breaking, Supremely-Flaky Biscuits
Actually, Frozen Produce Is Good
Amanda Hesser's Farmers Market Game Plan
Finding Home in Nigerian Stew
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)