Need Help With A Wilton Course 2 Student - Allergic To Eggs!
Decorating By tracy702 Updated 12 Oct 2006 , 5:48pm by sectheatre
Help----please!!!
I have a Course 2 student allergic to eggs and can not use the meringue powder to make royal icing. Wilton Course 2 is ALL royal icing flowers!
Does any one here have a receipe that is egg free for Royal Icing or an icing that will harden like Royal icing that can stand up to flower making?
I have contacted Wilton since it is one of their classes and lesson books and they have nothing.
I thank you for your efforts and time!
Here are a couple ideas - might be worth looking into:
This is an egg substitute - probably find at a health food store:
http://www.ener-g.com/store/detail.aspx?sn=MilkAndEggSubstitutes&id=97&cat=8
I found these comments regarding the above product from vegsource.com:
okay, I did, and it worked pretty well. I used 1 and 1/3 c. Wholesome Foods organic powdered sugar, 2 T. water, 1 T. Energ egg replacer and 1 T. soy protein powder. Beat with an electric mixer for 10 minutes. It was stiff enough to pipe, but you could add more powdered sugar for a stiffer mixture , or more water for "flooding"
NOTE: the organic unbleached powdered sugar (vegan) made a beige icing, so you would need to tint it with food coloring. If you are concerned about vegan sugar, but want a white icing, you would need to find a powdered sugar made with beet sugar-- ask you sugar producer directly what kind of sugar they use. Bleached cane sugar is not vegan. The unbleached powdered sugar is fine for buttercream icings because they are whipped with fat, which makes them lighter in color as well as texture.
Here's another recipe I found:
This is from Vegetarian Times magazine
No-Egg Icing
dries to a nice matte finish
4 cups confectioners' sugar
1/4 cup light corn syrup
1/2 tsp vanilla extract
Food coloring (optional)
Sift sugar into medium bowl. Add corn syrup, 3 tablespoons water and vanilla; and whisk to blend. Add more water 1 teaspoon at a time,
until icing has a smooth, yet thick consistency. Tint with food coloring if desired. Pipe decoratively onto cookies or thin with a little
water and paint over cookies. (Keep icing covered with plastic wrap to prevent it from drying out.)
HTH
[quote="Tiffysma"]Here are a couple ideas - might be worth looking into:
This is an egg substitute - probably find at a health food store:
http://www.ener-g.com/store/detail.aspx?sn=MilkAndEggSubstitutes&id=97&cat=8
:quote]
Thank you so much for the link I am going today to see if I can find some and try it.
Thanks again everyone for your help. I knew you all would be able to save the day!
Tracy
"Big Brother" suggests using color flow mix -in lieu of the -, and add approximately 1 tsp of cream of tartar -it does note that results may vary.
Unfortunately, color flow mix has egg whites as the #1 ingredient!
PhrodoD
Unfortunetly I don't know anything to replace the egg whites as that is one of the main ingredients in royal icing.
If it was my student my first thoughts is to tell her to make them with buttercream. I've made drop flowers with it and let them air dry and used them several months later. They will be fine for three weeks. The class buttercream recipe is made after all to use it for several weeks.
I found this on a Google search:
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=69501
You'll notice that there are two quantities for each ingredient. The recipe gives the amount for 8 oz of powdered sugar as the main recipe, and the amount for an 8 inch cake in square brackets.
PhrodoD
Thank you...PhrodoD
I think this recipe will be easier for her to try. I have emailed it to her and she is going to make it. So we will see what happens on Sunday. I will repost and let you all know how is turns out. I will defentitly be hanging on to these recipes incase this comes up again, thanks again, for all your help!
I am also very allergic to eggs, but I can still use meringue (sp?) powder in my royal icing-I just don't eat it. Is that an option for this person?
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