My mom is well-known for her Mocha Frosting. It was a closely-guarded family secret for decades, one that she wouldn’t even share with me. Until she did. And then I understood why. Because mom’s Mocha Frosting calls for a raw egg to improve its texture–and you know how people get about raw eggs.
For years I tried to adapt mom’s recipe to eliminate the raw egg. I got really close last year with one iteration, but I didn’t write down the modifications and forgot them before I could get to the computer. Darnit! So you can imagine how excited I was when I recently learned about Davidson’s Safest Eggs from Carrie of Bakeaholic Mom. Because Davidson’s Safest Eggs are pasteurized, eliminating the concern for salmonella. Rejoice! I can use raw egg again without it freaking people out! The angels sung for me that day.
While mom usually applies her Mocha Frosting to yellow cake, I had a better plan. Whoopie. You know how much I like to make whoopie. In my circle of friends, I’m known for my whoopie pies and I don’t keep those recipes close to the chest. Nope, I share them here for all to enjoy, because that’s the whole point of making food anyway–to spread the joy. While the pasteurized raw egg reduces the risk of salmonella, I still don’t recommend placing these out in the hot, hot sun. The filling will melt, for starters, and that’s just plain sad. And I really don’t want to toy that much with how safe the eggs are. So you can leave these out at a typical room temperature (65-70 degrees Fahrenheit out of sunlight) for an afternoon, but after that, you’re better off storing them in refrigeration. Or popping them in the freezer for longer-term storage. Then you’ll have them on hand whenever a craving strikes. Crisis averted!
Do you have a recipe you’ve avoided because it called for raw eggs?
- ¼ cup whole milk
- 2 teaspoons instant espresso coffee
- ¼ cup unsalted butter, softened
- ¼ cup Spectrum organic shortening
- ½ cup unsweetened cocoa powder
- ½ teaspoon fine sea salt
- 1 large Safest Choice Pasteurized egg
- 4 cups confectioner’s sugar
- Measure out the milk in a liquid measuring cup and stir the instant espresso coffee into it. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, cocoa powder, salt, and egg on medium speed until well blended (2-3 minutes).
- Alternate adding the confectioner’s sugar and milk mixture in 4 additions, starting with the confectioner’s sugar and ending with the milk.
- Scrape the sides of the bowl and beat on medium to medium-high for at least 3 more minutes to get a nice, fluffy filling.
- Transfer to an airtight container and store in the refrigerator while making the whoopie pies, or up to 3 days (if stored long term, whip up in the mixer before using to fluff it up again).
- Preheat oven to 375 degrees Fahrenheit. Take out 2 rimmed cookie sheets and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 3 minutes, or until fluffy.
- Beat in the egg, mixing until well incorporated.
- Add the vanilla extract, mixing until just incorporated.
- In a large mixing bowl, whisk together the flours, cocoa powder, baking soda, and salt.
- With the mixer on medium-low, alternate adding the dry ingredients and buttermilk in 3 additions, starting with the dry and ending with the buttermilk.
- Mix until just incorporated.
- Remove from mixer, scrape paddle, and stir a few times to make sure anything sticking to the sides is mixed in.
- Portion out with a #60 cookie dough scoop, baking 12 per sheet for 8 minutes exactly.
- Remove from oven and let sit for 1 minute before transferring to wire racks to cool completely.
- Remove filling from refrigerator 5 minutes before ready to use, stirring to fluff it up again.
- Either fill a pastry bag with filling and attach a piping tip or use a butter knife or spatula to apply filling to the flat side of one whoopie. Attach the flat side of another to make a sandwich.
- The whoopie cakes are very sticky, so I find it best to wrap them individually in plastic wrap; it gives you something to hold onto the cakes with so your hands don’t get messy and it keeps from from sticking to each other.
- Can be kept for 1 day at room temperature, or in the refrigerator for up to 3 days. They can also be frozen for up to 1 month.