Question About Royal Icing

Baking By angelkiss013 Updated 9 May 2005 , 3:57am by MrsMissey

angelkiss013 Posted 7 May 2005 , 2:44pm
post #1 of 6

I need to make royal icing for a cake , but I dont have meringue powder.
What can I use intead ? Is it a key ingredient in the making of royal icing ?
Tks for your answer

Annie thumbs_up.gif

5 replies
CIndymm4 Posted 7 May 2005 , 2:52pm
post #2 of 6

I wasn't sure, I use the meringue powder but I looked it up in the Cake Bible and she has a recipe for royal icing using 2 tablespoons of egg white ( 1 ounce) and 1 1/3 cups powered sugar ( lightly spooned into cup), says to beat with whisk beater at low speed until sugar is moistened and then at high speed until very glossy and stiff peak forms ( 5-7 minutes) and that's it....keep bowl covered with damp cloth while working with it....guess you could give it a try.

m0use Posted 7 May 2005 , 2:56pm
post #3 of 6

Here's a recipe
Royal Icing - egg whites
3 egg whites
1 pound powdered sugar
1/2 teaspoon cream of tartar

angelkiss013 Posted 9 May 2005 , 12:04am
post #4 of 6

Thanks for both of you for your answer.
I don't know wich one I will use , but I will try one of them this week.


Is eggwhites ok if it stays at room temperature ?

Lisa Posted 9 May 2005 , 3:36am
post #5 of 6

Meringue powder or dried egg whites (pasteurized) are a better choice for making royal than raw egg whites because you can be sure the icing will be safe to eat.

MrsMissey Posted 9 May 2005 , 3:57am
post #6 of 6

Eggwhites at room temp is one issue of concern, uncooked eggwhites would be another, IMHO.

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