Is anyone at work pregnant* or have a compromised immune system*? If you don't know for sure, steer clear of the raw eggs.
You can still make buttercream frosting with egg in it by slowly heating the eggs and (granulated!) sugar in a double boiler (to avoid scrambling the suckers), a bit of salt and vanilla.
For a standard round cake (what's it? About 9"?):
a pound of butter
4 eggs
1 cup gran. sugar
dash salt
good old dollop of vanilla
Heat the eggs and sugar in the double boiler SLOWLY, whisking them together. Don't let it get over 160F.
Beat this mixture with a flat beater for about five minutes, the mix will get all light and fluffy. Make sure the mixture has cooled (so as not to melt the butter), then add the butter in pieces. Keep adding, it will stop being lumpy soon.
Mix mix mix until it's all nice and butter-creamy. There you go.
All recipes for buttercream I've ever used that involve eggs (most buttercream I've used
does) - they are cooked. I have no idea about the raw stuff, but hey, if it works, it works, right?
* - these people should be smarter about asking what's in something, or just steering clear in the first place, but people are pretty dumb as a whole. However, I wouldn't withhold the information, that's the thing. For everyone else,
Rad Ed is right on - who the hell doesn't eat cake batter or cookie dough? Same damn thing.