I love buttercream frosting and have a recipe from a famous New York bakery. However, it calls for using raw eggs. I am a little concerned about doing this due to the risk of salmonella. However, I can remember the pleasure of eating cake batter as a child. Of course, it had raw eggs mixed in and I never got sick. I think I am just going to throw caution to the wind and make myself a cake with buttercream frosting. (There, look! You've all talked me into it and I haven't even read your replies yet!
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