csally

Thank you for your reply. It is the uncooked eggs in the buttercream icing that prompted my question. I am not confused about the Zabogolne recipe. The original post was yours--a recipe for Classic Buttercreme icing using raw egg yolks that are added to boiling sugar. The questions/reminder, as I read it, by Dianna et al had to do with the extreme cautions we all must use in cooking and serving egg products or recipes with uncooked eggs. I understood your reply to be that the Buttercream Icing recipe must be okay because zabagolne is made in a similar manner. The zabogolne recipe, however, states "Serve immediately." A cake frosted with the buttercream frosting, especially a wedding cake, will not be eater immediately. It will also be unrefrigerated for hours, if not days. For now, I think I will continue to stay away from recipes with uncooked eggs. Thank you to all for your replies.