Royal Icing

Baking By ninatat Updated 21 Jul 2009 , 10:19pm by kakeladi

ninatat Posted 19 Jul 2009 , 5:27pm
post #1 of 8

i'm out of merange powder is there anything else i can use. Thank you

7 replies
Texas_Rose Posted 19 Jul 2009 , 5:54pm
post #2 of 8

The old recipes used egg white instead. Of course some people would say it's not safe because of eating raw egg so it would really be a judgement call on your part. The egg white would replace meringue powder and water.

Mensch Posted 19 Jul 2009 , 5:57pm
post #3 of 8

egg white, of course.

ninatat Posted 19 Jul 2009 , 6:33pm
post #4 of 8

ok thank you i just wanted it for practice now another question, how many egg whites, for the 31/2 cup yield

Carolynlovescake Posted 19 Jul 2009 , 7:49pm
post #5 of 8

I never put MP in my practice recipes.

ninatat Posted 19 Jul 2009 , 10:22pm
post #6 of 8

ok thanks so much

ninatat Posted 21 Jul 2009 , 12:24pm
post #7 of 8

i made the royal icing but i had to add a ton of con sugar it was good for making swirls, dots, and tear drops, but i was sure when i used it before i tried to make a rose like a buttercream rose but it wouldn't work this time , could i have used something else last time i was making a crown. thankis all

kakeladi Posted 21 Jul 2009 , 10:19pm
post #8 of 8

It sounds like you didn't beat the icing long enough. It needs to beat for 7 to 10 minutes (maybe only 4-5 minutes if it is a KA mixer).

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