jl5949 Posted 3 Mar 2007 , 1:34pm
post #1 of

I know it sounds kinda of silly but I can still hear my mother saying, don't eat that is has raw eggs in it.

If I make royal icing flowers with egg whites are these truly ediable?

Thanks for anyones help.

13 replies
calvarykari Posted 3 Mar 2007 , 1:52pm
post #2 of

Are you using raw egg whites or powdered? Raw, I would not eat or use but powdered is safe. HTH

Doug Posted 3 Mar 2007 , 1:59pm
post #3 of

you can now buy, in many stores, PASTUREIZED egg whites -- in a carton next to the "egg substitute"

so no need to worry if you use those.

patton78 Posted 3 Mar 2007 , 2:03pm
post #4 of

Are you really going to actually eat the flowers? I mean, they dry rock hard and do not taste good.

butternut Posted 3 Mar 2007 , 2:03pm
post #5 of
Quote:
Originally Posted by calvarykari

Are you using raw egg whites or powdered? Raw, I would not eat or use but powdered is safe. HTH



Actually, I wrote to the makers of Just Whites (powdered pasturized egg white) and was told that the powdered form needs to be treated just like if you used fresh eggs. I was so hoping to hear differently but this is what I was told.

Doug Posted 3 Mar 2007 , 2:07pm
post #6 of
Quote:
Originally Posted by butternut

Quote:
Originally Posted by calvarykari

Are you using raw egg whites or powdered? Raw, I would not eat or use but powdered is safe. HTH


Actually, I wrote to the makers of Just Whites (powdered pasturized egg white) and was told that the powdered form needs to be treated just like if you used fresh eggs. I was so hoping to hear differently but this is what I was told.




yes once reconstituted they will spoil just like reg. eggs....so all the normal safety requirements of cooking, refrig, etc. apply -- but since pasteurized at least the salmonella buggies are all dead -- now just have to keep clean hands and kitchen so don't add in any other bad buggies.

calvarykari Posted 3 Mar 2007 , 2:09pm
post #7 of

Thanks for the info! What about Meriange Powder? That is what I typically use?

Doug Posted 3 Mar 2007 , 2:21pm
post #8 of
Quote:
Originally Posted by calvarykari

Thanks for the info! What about Meriange Powder? That is what I typically use?




check to see if it is pasteurized -- that kills the salmonella

reconstituted -- like fresh pasteurized egg whites.

jl5949 Posted 3 Mar 2007 , 2:45pm
post #9 of

If you use Meringue Powder is that the same as using egg whites? I don't understand why make flowers out of this stuff if you can't eat them. Can you tell I'm new at this?

Thank you!

Doug Posted 3 Mar 2007 , 2:50pm

yes...meringue powder is just powdered egg white with a few extra ingredients such as creme of tartar (gives extra volume to the whipped egg whites)

basically the fast and less messy way to make a meringue

as for eating....

ever eaten those candy dots that come on what looks like a long strip of adding machine tape?

those are royal icing!!! -- kids love it (ah the taste paper stuck to nearly pure sugar!)

while I won't eat it any more -- the kids will, especially if you use flavoring to replace part of your liquids when making the RI (i use vanilla or lemon)

kbrown99 Posted 3 Mar 2007 , 3:00pm

As much as I love doing cakes, my field of study is actually microbiology. You can eat the flowers made from royal icing with no problem. They're just like the "glue" royal icing you use in gingerbread houses. Once they're dried, there is no moisture for the bacteria (assuming it's present at all) to live or grow. If they are there, they will die in the drying process. Salmonella does not create spores, so they can't survive the drying process. Hope that helps.

Having said that, they're really hard and I don't care to eat them, but my kids think they're candy.

crumbscakeartistry Posted 3 Mar 2007 , 3:01pm

I would not eat anything with raw eggs in it. I always use the merigue powder since that is safe to eat. I do not make anything with raw eggs, I always sub in the powder. It does not seems worth taking a chance.

mpaigew Posted 3 Mar 2007 , 3:03pm

I've kind of had a "hmmm?!" about this lately, too. I'm in culinary school, and the pastry chef for my cake decorating class said that it was fine. Yet, when I brought it up in a discussion about foodbourne illnesses in my sanitation class, the instructor said that it was not safe. While I personally wouldn't eat royal icing decorations, a guest that was eating some cake might not realize the difference.

butternut Posted 3 Mar 2007 , 3:12pm

My question lately has been: If you use Meringue Powder in your icing recipe and in fact once the Meringue Powder when reconstituted needs to be treated just as if you used a fresh egg, why then is it safe to leave the icing out on a cake for several days? I've got so many recipes that say you can leave it out for days but yet it calls for Meringue Powder. It is very confusing to me. I did also email Wilton about the need for refrigeration due to using the Meringue Powder in the icing. Their response was that the cake would need to be refrigerated within 36 hours to remain safe.

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