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Royal icing......Egg whites or meringue powder???? - Page 2

post #16 of 21
Quote:
Originally Posted by MaloSlatko

I have used both and definitely find that the eggwhite-based icing tastes better - I use the same recipe as Elise87.



The good old Women's weekly thumbs_up.gif

Instead of the meringue powder Malo, have you tried using Pavlova magic instead?
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post #17 of 21
Quote:
Originally Posted by Leetzie


I have seen several recipes and some of them call for vanilla or other flavorings. Can I ask what the lemon juice does? Is it just for flavor or does it have a function??


The lemon juice actually helps break down the proteins in the egg white to help it whip up better. I find that I don't taste it. You can add other flavoring as well.
HTH
post #18 of 21
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post #19 of 21

Lemon extract is acidic and has a very high alcohol content - usually around 90%. This is used to: denature egg white proteins so that more hydrogen bonding can occur between protein molecules, thereby stabilizing the mixture, to slightly thin the royal icing without dissolving materials such and fondant or gumpaste with which it may come into contact, and also allows the mixture to dry quickly. You can also use vodka (lower ETOH content) or Everclear - but, the stabilizing effect will not be as pronounced. Besides, lemon extract smells nicer. :-)


Edited by TakeZCake - 4/12/13 at 9:21am
post #20 of 21

In some places you are not supposed to use fresh egg whites due to food regulations so everyone should check their area and what is allowed if you're making it for customers. :)

post #21 of 21
Quote:
Originally Posted by Leetzie View Post



Does it have to be icing sugar?? Or can I use powdered sugar?
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