I use meringue powder but, I was thinking the same thing about using the egg whites...I don't use RI very often.
But...I was wondering, does the lemon do more than flavor the icing? Could it also be acting as a preservative of sorts for the egg white?
The sugar is actually what acts as the preservative in icings of any kind. The egg white won't "spoil" ... it's just that people fear salmonella from raw eggs these days.
I always buy free-range, cage-free, non-factory-farmed eggs for that reason.
RI made with eggwhites and powdered sugar tastes way better than that made with meringue powder, imo.
The sugar is actually what acts as the preservative in icings of any kind. The egg white won't "spoil" ... it's just that people fear salmonella from raw eggs these days.
I always buy free-range, cage-free, non-factory-farmed eggs for that reason.
RI made with eggwhites and powdered sugar tastes way better than that made with meringue powder, imo.
Sorry my post double-posted --- don't know why.
Anyway -- here's a recipe from cooks.com that is close to what I use:
ROYAL ICING (Egg White Recipe)
3 egg whites, room temperature
1 lb. confectioners' sugar
1/2 tsp. cream of tartar
Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder.
Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs, gingerbread houses and cookies you want to dry hard. Grease will greatly effect this icing. Be sure to wash all utensils with a good dish soap.
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