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Question about royal icing

post #1 of 6
Thread Starter 
I need to make royal icing for a cake , but I dont have meringue powder.
What can I use intead ? Is it a key ingredient in the making of royal icing ?
Tks for your answer

Annie thumbs_up.gif
post #2 of 6
I wasn't sure, I use the meringue powder but I looked it up in the Cake Bible and she has a recipe for royal icing using 2 tablespoons of egg white ( 1 ounce) and 1 1/3 cups powered sugar ( lightly spooned into cup), says to beat with whisk beater at low speed until sugar is moistened and then at high speed until very glossy and stiff peak forms ( 5-7 minutes) and that's it....keep bowl covered with damp cloth while working with it....guess you could give it a try.
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post #3 of 6
Here's a recipe
http://www.pastrywiz.com/season/royal.htm
Royal Icing - egg whites
3 egg whites
1 pound powdered sugar
1/2 teaspoon cream of tartar
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #4 of 6
Thread Starter 
Thanks for both of you for your answer.
I don't know wich one I will use , but I will try one of them this week.

Annie

Is eggwhites ok if it stays at room temperature ?
post #5 of 6
Meringue powder or dried egg whites (pasteurized) are a better choice for making royal than raw egg whites because you can be sure the icing will be safe to eat.

http://www.baking911.com/decorating/cakes_royalicing.htm
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Birthdays are just nature's way of telling us to eat more cake.
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post #6 of 6
Eggwhites at room temp is one issue of concern, uncooked eggwhites would be another, IMHO.
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