Does Anyone Make Royal With Egg Whites...

Baking By Yjudania Updated 6 Jul 2006 , 1:32pm by mbelgard

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Yjudania Posted 3 Jul 2006 , 10:22pm
post #1 of 5

instead of meringue powder?

Long story short...out of powder, couldn't get to the store, so, I made my royal icing with egg whites. Anyway, I was wondering if this icing will last like the one made with powder. The cookies were just for practice and I really don't plan on making this a habit but was curious what you all thought.

TIA

4 replies
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JoAnnB Posted 3 Jul 2006 , 10:46pm
post #2 of 5

The only difference using fresh egg white, is that some people who are immune-compromised are at risk for salmonella. This is very rare since most eggs are safe, but it is the one thing you have to consider. Otherwise, it holds up just the same.

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Cake_Princess Posted 6 Jul 2006 , 4:49am
post #3 of 5
Quote:
Originally Posted by Yjudania

instead of meringue powder?

Long story short...out of powder, couldn't get to the store, so, I made my royal icing with egg whites. Anyway, I was wondering if this icing will last like the one made with powder. The cookies were just for practice and I really don't plan on making this a habit but was curious what you all thought.

TIA




Of course they will last like the ones made with using meringue powder. Royal icing is traditionally made using egg whites.

If you have any concerns about health risk use pasteurized egg whites.

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Jenn123 Posted 6 Jul 2006 , 11:57am
post #4 of 5

I've used egg white royal icing for years and have never had any problems. It's actually stronger and shinier too!

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mbelgard Posted 6 Jul 2006 , 1:32pm
post #5 of 5

The local stores don't carry powder so all I use is egg white. I have to go 120 miles to get to a walmart or large grocery store so I can't travel to get it for just one item. I've heard something about how the sugar retards bacteria growth but don't remember where so I'm not sure if it's correct.

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