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Title: Royal Icing Without Raw Egg Whites [America]
Categories: Frosting Cake
Yield: 3 Cups
| USING MERINGUE POWDER | ||
| 4 | tb | Meringue powder |
| 1/2 | ts | Cream of tartar |
| 5 1/2 | tb | Water |
| 1 | lb | Powdered sugar |
| USING DRIED EGG WHITES | ||
| 3 | Egg white equivalent amount reconstitute per package instruc | |
| 1 | ts | Vinegar or lemon juice |
| 1 | lb | Powdered sugar |
MERINGUE POWDER: Made of egg whites, sugar and stabilizers and is available at cake decorating stores.
To make Royal Icing using meringue powder; Place meringue powder, cream of tartar, water and powdered sugar in a grease-free bowl. Using an electric mixer, beat on high speed until the mixture becomes very glossy and stiff peaks form, 5 to 7 minutes. Makes 3 cups icing.
PASTEURIZED DRIED EGG WHITES: Made from pasteurized egg whites and contains no additives, preservatives or artificial ingredients. Available at some grocery stores, can be used in any recipe calling for egg whites.
To make Royal Icing using pasteurized dried egg whites; reconstitute the equivalent of 3 egg whites and beat with vinegar or lemon juice (acts as a stabilizer) and powdered sugar. Makes 3 cups icing.
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 04-20-98 (13:12) The Once And Future Legend (1) Cooking
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