Is This Recipe Safe? (Raw Egg Whites)

Baking By Ellyane Updated 27 Nov 2010 , 1:53pm by -K8memphis

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Ellyane Posted 15 Nov 2010 , 5:57pm
post #1 of 8

I came across this recipe today, but I am unsure about it because it doesn't require any heating of the eggs.

No-Melt Butter Icing
2/3 cup egg whites
1 ¼ cups sugar
1 cup shortening or Bakers Best margarine
1 cup Magnolia Gold Butter, softened

1.Beat egg whites and sugar until sugar is almost dissolved.
2.Add softened butter and shortening.
3.Beat until very well blended.
4.Spread on cake.
If mocha flavor is desired, dissolve 2 tbsp instant coffee in 2 tbsp Kahlua and add to the butter mixture. Stir until combined.

What do you think? Would you use it? Should I use one of the heated meringues instead, or perhaps meringue powder? Or pasturized egg whites?

7 replies
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silverdragon997 Posted 15 Nov 2010 , 6:31pm
post #2 of 8

No way would I use that recipe. WAY to risky for me.

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KoryAK Posted 15 Nov 2010 , 6:39pm
post #3 of 8

Also a cold meringue is the least stable of the three types... I would be very afraid that this recipe will break down.

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FromScratchSF Posted 17 Nov 2010 , 8:30pm
post #4 of 8

This looks like a modified Royal Icing recipe... Royal Icing is egg whites with powdered sugar. Millions of people have been eating it for years and don't get sick. Bacteria feeds off fat, so the majority of egg bacteria is actually located in the egg yolk where the fat in an egg is located (bacteria is also found on the outside of the shell). I won't eat eggs with runny yolks for this reason! Anyway, I would totally try this recipe with pasteurized eggs and not be afraid of it.

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Rose_N_Crantz Posted 17 Nov 2010 , 8:50pm
post #5 of 8

And if nothing else, you could stick with meringue powder and avoid the issue all together.

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planetsomsom Posted 22 Nov 2010 , 7:52pm
post #6 of 8


The odds of getting salmonella in an egg is 60,000 to 1 just to put some perspective out there.

But with that out of the way the solution is simple:

before beating the meringue, mix the egg whites and sugar in a mixing bowl (but don't let them sit together or you'll get lumps).
Put the bowl over a pot of boiling water.
Mix the sugar/eggs until it reaches at least 60C (there's conflict on this temperature, use your best judgment)

there, you just killed any risk of possible infection and now that the eggs are warm the meringue will whip up way faster.

If you don't add the sugar in the beginning you'll get a nice egg soup lol

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vegasnikki Posted 27 Nov 2010 , 6:33am
post #7 of 8

My Question is different..Can brunch (recipe) be added to the list. As i am giving a party to my friends at home. A bit confused icon_sad.gif

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-K8memphis Posted 27 Nov 2010 , 1:53pm
post #8 of 8

Duff uses this kind of icing with the uncooked egg whites.

Nikki--what brunch recipe?

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