HELP - Frosting Question - Alternative to Raw Egg Whites?

I have a frosting recipe that calls for raw egg whites to be mixed with sugar and corn syrup. I don't like using raw eggs in recipes because of the risk of salmonella or other food born illnesses. What do you guys suggest I use instead of raw egg whites. The recipe calls for:

2-1/4 cup sugar

1/2 cup water

3 large egg whites

1 tbsp light corn syrup

1/2 tsp pure peppermint extractHELP - Frosting Question - Alternative to Raw Egg Whites?
With butter creams (icing), there is no substitution for egg whites, although there are different types of butter creams. This looks like it was based off of an Italian butter cream, but a simple butter cream doesn't use egg whites, and should be easily found online. The main difference is that the Italian version (with egg whites) is a lot smoother and much easier to cover an entire cake, while a simple is thicker and used more for decorations because of how hard it is to smooth perfectly, and tastes better in my opinion. A simple typically consists of butter, confectioner sugar, vanilla extract, and meringue powder.



Also on a side note, salmonella is typically born from cross contamination of chicken meat, not a big problem with eggs.HELP - Frosting Question - Alternative to Raw Egg Whites?
If you feel unsafe using raw egg whites (even though the odds are extreme), you can very easily pasteurize your own egg whites and use them.

To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F.

Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water.

Store in the refrigerator until needed or use right away.



The yolk must reach a temperature of about 138F. Eggs scramble at a much higher temperature, so it is possible to heat the yolk to pasteurize it without cooking the egg. The eggs still have the consistency of raw eggs (and can be used just like them in any recipe) but microbial growth of harmful bacteria is slowed or eliminated. You can buy pasteurized eggs at some markets, but they鈥檙e usually difficult to find and expensive.HELP - Frosting Question - Alternative to Raw Egg Whites?
I remember reading something that says the odds of getting salmonella or other food born illnesses from an egg are something like 1 in 127,000...."Way, way way over-stated. The risks are quite small. On the other hand, I know how you feel and understand your concern. I don't think there is a good substitute..I would find an eggless frosting if I were you.HELP - Frosting Question - Alternative to Raw Egg Whites?
That looks like a recipe for 7-minute frosting. There is no substitution for the egg whites. You can do a simple buttercream frosting if you don't want the egg whites.
Every grocery store in America now sells pasteurized egg whites in a carton. Use those in your recipes calling for raw egg white, they are safe to use raw.