For people who have to worry about raw eggs, the recipes that add boiling sugar syrup to egg whites or yolks also cook those eggs. They get all-the-way-hot-enough. Butter--take its temp with the instant reader, eh? Room temp should read 70F all the way to the middle. If you are careful, you can SLOWLY warm the cold butter up in a microwave as long as you then cream it by hand to the correct temp. I prefer the Boyajian citrus oils and the LorAnn extracts that you sell for good true icing flavours. Not to mention Fiori di Sicilia. People always comment on how GOOD the icing tastes... Great thoughts, Irene! We have a LOT of flavor "weapons" in our flavorings section! Susan

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