Originally Posted by mgowan
I have made royal frosting for years to assemble gingerbread houses. I always used egg whites. This recipe for cookie frosting found here is essentially the same except it calls for meringue powder rather than egg whites. Is there a reason why I could not use egg whites? (it is SO much cheaper!) Does anyone know?
You can still use egg whites try to get the ones that have been pasteurized. When I make royal icing with egg whites I buy the ones in the box that have been pasteurized. I also like to add a touch of lemon juice to my egg whites and beat them a bit before adding to the icing sugar. I prefer using lemon juice in my royal icing rather than cream of tartar. It's also much cheaper and just as effective and has a much more pleasant taste.