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!