Royal Icing And Egg Whites???

Decorating By tarheelgirl Updated 16 Dec 2008 , 1:10pm by tarheelgirl

tarheelgirl Posted 15 Dec 2008 , 2:01pm
post #1 of 6

I had a friend ask me about the egg whites in royal icing. How is it safe to use or is there a risk of salmonella? I know its safe or so many would not use it but I had no "real" answer to back it up! icon_redface.gif

5 replies
MissBaritone Posted 15 Dec 2008 , 2:03pm
post #2 of 6

There is a risk of salmonella. I normally use meringue powder instead.

tarheelgirl Posted 15 Dec 2008 , 2:15pm
post #3 of 6

Thanks! Yes I also use the meringue powder. She sent cookies to school so hopefully all will be well!

salsaman42 Posted 16 Dec 2008 , 3:23am
post #4 of 6

you can also use pasteurized eggs.

newmansmom2004 Posted 16 Dec 2008 , 3:33am
post #5 of 6

I make RI all the time with egg whites. There's always a risk of contracting salmonella, but to be safe just use pasteurized eggs. Most grocery stores sell them.

My personal experience with meringue powder is that the icing doesn't come out as nice as when I use egg whites.

tarheelgirl Posted 16 Dec 2008 , 1:10pm
post #6 of 6

Great idea about the pasteurized eggs. I never thought about that!

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