Has anyone made royal icing with egg whites and powdered sugar? Saw this somewhere on the web. Said it was strong enough to hold up a gingercread house just curious if anyone else had tried it before.
This is the traditional way to make royal icing. It's certainly strong enough to hold up a gingerbread house, however just for the salmonella risk I prefer to use meringue powder
She's right, that's how they used to make it.
I think Martha still makes it this way too.
Thank you. I never thought of the risk using real egg whites. My royal with meringue powder never seam to be stiff enough. I need to hold some fondant figures on sticks and a house so it need to hold well. Just thought this might be stiffer
thanks
I've made it..........usually I make that when I need a tiny amount of royal for something! It dries rock hard though.......I wouldn't cover a cookie in it......but it's GREAT to use as a glue and does wonders with a gingerbread house!! It's super strong when it dries.
RI made with egg whites is also great for string work. But if the RI made with mp is not stiff enough add some corn starch (1tsp) is all that you should need for each cup. My can get so stiff that I cant work with it. If I am not carefull.
I find royal icing made with merangue powder or all-whites to be less durable, too. I used the real egg-whites version for years (making gingerbread houses by the hundreds), but switched to using merangue powder a few years ago because it's just soo gosh darn easy. But if I need the icing to have more strength and durability, I make the icing the classic way.
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