Post # 1
Hello Cooking Bees! I need to make cake icing for my son’s birthday. I saw a recipe for 7 minute icing (marshmallowy icing) that calls for whipped egg whites, then you add hot 245 degree syrup (water/sugar/cream of tartar). It sounds awesome. But then I was thinking are those egg whites raw still? Should I not be feeding this to my one year old? I get that some might think its not smart to feed a one year old icing full stop, but hey its his birthday! So does anyone have an idea about the safety of this? I’m going to try to find pasteurized eggs but not sure if I’ll find them at our local markets.
Post # 3
An egg yolk needs to reach an internal temp of 160º F to be considered cooked and safe.
245 is way overkill. Your little one will be fine. Not much lives at nearly 300 degrees.
Post # 4
Egg whites have a very slim chance of salmonella, and usually even less if you wash your eggs, but if your still concerned here is how to home pasteurized and still make your frosting.
Post # 5
@KitKatNYC: I could imagine that with any raw unpasteurized egg you run the risk of getting sick from it…
I would try to find some pasteurized eggs! They aren’t that common, but depending on the selection in the store, you might be able to find some.
There are also the cartons of pasteurized egg whites you can buy! 🙂
Post # 6
@Hyperventilate: But its just the hot syrup being added to the already fluffy (and cold) egg whites – do you think it’s enough to kill any germs? I’m not typically a germaphobe but the thought of food poisoning on his birthday is scaring me!
Post # 7
@tksjewelry: Awesome, thank you! I knew the bee would have a solution!
Post # 8
@KitKatNYC: Residual heat is a pretty awesome mechanic in cooking. It will most definitely cook the whites (Which are naturally very thin and will be spread evenly throughout your icing) It’s kind of like heating a marshmallow next to a fire. You don’t need to stick the marshmallow in the fire to cook it. Just the general heat of being around it cooks it nicely.
If you want to find pasturized eggs, that’d be nice but I really don’t think you need to. You can wash the outsides of the eggs (This is where Salmonella comes from) with warm soap and water if you want an extra dose of reassurance.
Post # 9
You are adding a hot syrup which will ‘cook’ the egg white so you won’t need to worry about the eggs being raw. Just because they aren’t being cooked in a pan doesn’t mean they are still raw, adding the hot syrup will take care of it. Good luck with the frosting!
If you’re not comfortable with this frosting receipoe even with the hot syrup then just don’t make it, you can make another kind that doesnt have eggs.
Post # 10
@KitKatNYC: yep, it’s enough to ‘cook’ the egg whites. I’ve made this frosting and other similar ones several times 🙂
Post # 11
@Hyperventilate: You can wash the outsides of the eggs (This is where Salmonella comes from)
I was shocked by this and was going to say really? I had no idea! But I just googled and that’s not actually true according to the CDC, although it was once believed to be true.