Royal Icing Made With Real Egg Whites
Decorating By SugarBakers05 Updated 9 Sep 2007 , 4:51pm by SugarBakers05
Has anyone ever tried this? I hear it tastes better than if made with meringue powder. But what I want to know, is this s afe. Since raw eggs carry salmonella, I wonder if its a good idea to make it with egg whites. Anyone have an opinion on this? 
This is all we traditionally make in the UK. I've never used meringue powder or dried egg whites for my Royal Icing and I never will. It's not the way I was taught, and I know that the Royal icing is far better made the traditional way with egg whites. I've never had a problem. You could always use pasteurised egg whites, which you should be able to find in the chiller cabinets of large supermarkets, if you are worried.
I allways use real eggs for my royal icing, if you are worried about it being safe you can buy the pasteurized ones or you can put the egg withes in a double boiler beating them until they reeach a temperture of 140 degrees f. salmonella gets killd woth this temp. make sure you keep beating from the very begining because otherwise they whites will cook and you'll get scrabled eggs.
I've made it with real egg whites long, long ago. I remember it being fluffier and easier to work with, but I don't remember a difference in taste (I'm sure there is one, I just don't remember). The risk of having an egg that is contaminated with salmonilla is like 1 in 10,000 or 1 in 20,000.
Thanks for the advice eeryone! I was nervous to try it, but now, i'll give it a shot!
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