I want to use raw egg yolk in frosting. Is this safe? Wouldn't the finished product have to be stored in the refrigerator?
USDA and Extension Service recommend against the use of raw eggs in any product. Even eggs from healthy chickens and with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection.
To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
This is even more important for young children, older adults and anyone who is already experiencing health issues.
Leaving a product with raw egg yolks or whites in it at room temperature would allow existing bacteria to further multiply and be even a greater risk.