Is It Safe To Eat Raw Eggs Whites In Royal Icing?
Decorating By jl5949 Updated 3 Mar 2007 , 3:12pm by butternut
Are you using raw egg whites or powdered? Raw, I would not eat or use but powdered is safe. HTH
Are you using raw egg whites or powdered? Raw, I would not eat or use but powdered is safe. HTH
Actually, I wrote to the makers of Just Whites (powdered pasturized egg white) and was told that the powdered form needs to be treated just like if you used fresh eggs. I was so hoping to hear differently but this is what I was told.
Are you using raw egg whites or powdered? Raw, I would not eat or use but powdered is safe. HTH
Actually, I wrote to the makers of Just Whites (powdered pasturized egg white) and was told that the powdered form needs to be treated just like if you used fresh eggs. I was so hoping to hear differently but this is what I was told.
yes once reconstituted they will spoil just like reg. eggs....so all the normal safety requirements of cooking, refrig, etc. apply -- but since pasteurized at least the salmonella buggies are all dead -- now just have to keep clean hands and kitchen so don't add in any other bad buggies.
Thanks for the info! What about Meriange Powder? That is what I typically use?
yes...meringue powder is just powdered egg white with a few extra ingredients such as creme of tartar (gives extra volume to the whipped egg whites)
basically the fast and less messy way to make a meringue
as for eating....
ever eaten those candy dots that come on what looks like a long strip of adding machine tape?
those are royal icing!!! -- kids love it (ah the taste paper stuck to nearly pure sugar!)
while I won't eat it any more -- the kids will, especially if you use flavoring to replace part of your liquids when making the RI (i use vanilla or lemon)
As much as I love doing cakes, my field of study is actually microbiology. You can eat the flowers made from royal icing with no problem. They're just like the "glue" royal icing you use in gingerbread houses. Once they're dried, there is no moisture for the bacteria (assuming it's present at all) to live or grow. If they are there, they will die in the drying process. Salmonella does not create spores, so they can't survive the drying process. Hope that helps.
Having said that, they're really hard and I don't care to eat them, but my kids think they're candy.
I would not eat anything with raw eggs in it. I always use the merigue powder since that is safe to eat. I do not make anything with raw eggs, I always sub in the powder. It does not seems worth taking a chance.
I've kind of had a "hmmm?!" about this lately, too. I'm in culinary school, and the pastry chef for my cake decorating class said that it was fine. Yet, when I brought it up in a discussion about foodbourne illnesses in my sanitation class, the instructor said that it was not safe. While I personally wouldn't eat royal icing decorations, a guest that was eating some cake might not realize the difference.
My question lately has been: If you use Meringue Powder in your icing recipe and in fact once the Meringue Powder when reconstituted needs to be treated just as if you used a fresh egg, why then is it safe to leave the icing out on a cake for several days? I've got so many recipes that say you can leave it out for days but yet it calls for Meringue Powder. It is very confusing to me. I did also email Wilton about the need for refrigeration due to using the Meringue Powder in the icing. Their response was that the cake would need to be refrigerated within 36 hours to remain safe.
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