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Can you make royal icing without meringue powder?

post #1 of 14
Thread Starter 
I'm looking for a cookie icing that doesn't use corn syrup or meringue powder. Does that exist?

Thanks,
Kathi
post #2 of 14
You know I was wondering the same thing. I dont really care for the taste the merengue powder leaves on the icing. Weird?
~*MrsRamon*~

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~*MrsRamon*~

~"Choices are the hinges of Destiny!"~~~Mark Twain
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post #3 of 14
I make RI one time without meringue powder and it was just fine. The only problem I had with it was that it took longer to dry which is a real pain in the butt when you think about how long it takes to dry anyway.
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post #4 of 14
I know what you mean about the taste -- it's kind of metallic to me. You can use an egg white based recipe. It works great too, but everyone's worried about the raw egg factor. Just tell people there's raw egg in case they don't want to eat it.

Sarah
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Agape is the greatest love of all.
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post #5 of 14
My royal icing never uses meringue powder... and I use it on cookies and it's just fine... just plain ol' icing sugar and eggwhite with a bit of lemon for a bit of flavour. It's what I use for all my RI work.

-- Fi
Wrinkled was not one of the things I wanted to be when I grew up!!!!

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Wrinkled was not one of the things I wanted to be when I grew up!!!!

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post #6 of 14
Ditto what Feefs does and I have never had anyone complain about the cookies.
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If you suppress laughter, it goes down to your hips and spreads!!!
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post #7 of 14
I use meringue powder but, I was thinking the same thing about using the egg whites...I don't use RI very often.

But...I was wondering, does the lemon do more than flavor the icing? Could it also be acting as a preservative of sorts for the egg white?
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post #8 of 14
The sugar is actually what acts as the preservative in icings of any kind. The egg white won't "spoil" ... it's just that people fear salmonella from raw eggs these days.

I always buy free-range, cage-free, non-factory-farmed eggs for that reason.

RI made with eggwhites and powdered sugar tastes way better than that made with meringue powder, imo.
post #9 of 14
Can one of you post the recipe for a royal without meringue powder? It would be greatly appreciated - that stuff is so expensive!

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #10 of 14
The sugar is actually what acts as the preservative in icings of any kind. The egg white won't "spoil" ... it's just that people fear salmonella from raw eggs these days.

I always buy free-range, cage-free, non-factory-farmed eggs for that reason.

RI made with eggwhites and powdered sugar tastes way better than that made with meringue powder, imo.
post #11 of 14
Sorry my post double-posted --- don't know why.

Anyway -- here's a recipe from cooks.com that is close to what I use:

ROYAL ICING (Egg White Recipe)  

3 egg whites, room temperature
1 lb. confectioners' sugar
1/2 tsp. cream of tartar

Combine ingredients, beat at high speed for 7-10 minutes. Yields less volume than royal icing made with meringue powder.

Royal icing is a hard drying icing. Please keep covered with a damp cloth. Humidity will greatly effect this icing. Both icing recipes are excellent "glue" for Easter Eggs, gingerbread houses and cookies you want to dry hard. Grease will greatly effect this icing. Be sure to wash all utensils with a good dish soap.
post #12 of 14
Agree with Ksue,I use the same recipe for my tiaras but in a smaller quantity.It taste much better too.I always add a little bit of almond extract or white vanilla because some people (like me) cant stand the how it smell.
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post #13 of 14
Thread Starter 
Thanks everyone!

Kathi
post #14 of 14
I onced used a recipe of 2 cups of powdered sugar with 6 tablespoons of warm water. But I took a long time to dry and the colors would sometimes bleed.
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