Is there a difference between Royal Icing that uses egg whites & meringue powder? I'm making a dummy cake with scrollwork. Is one better than the other? I've only used meringue powder RI before. Thanks!
Ive used it both ways. I dont really think there is a difference in texture or piping wise. I think the MP doesent separate as bad as the egg whites if you are saving leftovers.
Merignue powder has a percentage of corn starch in it. If you pipe with very small opened tips they can plug up easier than with pure egg white or egg white powder.
I have never had a problem using the meringue powder based RI, even with the 0 and 00 tips. I only use CK brand meringue powder.
I use MP also and like prterrell have never had any problems using the 0 or 00 tips. Also using the meringue powder is safer when Royal Icing for flowers or decorations that may be eaten rather than egg whites. I hope our opinions help you decide.
I never thought I had problems either until I took a course in Lambeth and Australian piping methods. Our instructor had us use egg white royal icing and it was such a difference. Much cleaner piping. I was sold at the week's end. Real egg white icing yellowswith age though, so I'm now buying the powdered egg white.
Hmmm...where do you get your powdered egg whites? I don't want to risk the RI yellowing because it's for a dummy cake that I'm doing at least a week in advance. (So at least I don't have safety concerns!)
Global Sugar Art has 4 oz containers of dried egg white.