These days we don’t use uncooked eggs in icing, it just isn’t done what with all the fears of salmonella and other icky things, but you cannot beat the light and airy texture that can be obtained with an egg. I wouldn’t make this icing simply because of the egg, even with the chocolate being melted, the heat of the melted chocolate wouldn’t cook the egg enough to satisfy my modern sensibilities.
Beat with spoon or mixer until fluffy.
1 large unabated egg, 2 cups sifted confectioners sugar, 1/4 teas salt, 1/3 c soft shortening, 2 squares unsweetened choc, 2 oz melted
That’s funny – I’m just the opposite. I have to try this now just to see for myself. I’m a little bold that way, lol.
Of course, I’d only trust pastured eggs from farmers I know, warm from the chicken. It’s amazing how shelf stable truly farm fresh eggs are…
I still eat cookie dough and I’d probably try this just because I’m always looking for a good chocolate frosting. I have one dessert that is my friend’s grandmother’s recipe and it uses eggs in a very similar way. Haven’t gotten sick yet–except from eating too much yummy chocolatey goodness.