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Royal icing with raw egg white advice

post #1 of 28
Thread Starter 
I have lots of recipe books which give the recipe for royal icing..for small amounts 1 egg white to 250grams icing sugar. I used it to cover the dowels and to stick down the 6" board for my 2nd tier down securely. So not really using it for consumption. Still I'm now worried about giving anyone food poisoning. Does anyone have advice. They wouldn't give out these recipes if unsafe?? icon_sad.gif
post #2 of 28
There is sooo much sugar to whites - you are safe.
post #3 of 28
Thread Starter 
Thank you for your reply. I asked this question on another cake site and someone answered that I would virtually have the whole party in hospital with salmonella!! I've been so worried!! I think next time I will use powdered form.

Your answer has made me feel more at ease icon_smile.gif
post #4 of 28
Once it dries, it's safe. My brother-in-law prefers to eat dry royal icing flowers instead of candy...no problems at all even for that quantity.
post #5 of 28
It appears you are not in the US so from what I hear eggs are not kept in the frig. Taht might cause some problemsicon_sad.gif
IF you are *sure!* the egg white is *fresh* then no, there should be no problem.
Whoever gave you that opinion was rather off baseicon_sad.gif Royal icing has been used for *YEARS!* and I dare say I have never heard of anyone (much less that whole wedding party!) getting sick from eating a cake (or decoratiions) that had royal icing on it icon_smile.gif
post #6 of 28
Thread Starter 
Yes I'm in the UK and the supermarkets don't keep them in the fridge..but I do refridgerate them once I get them home and they have a long use by date on them. Plus here we have a lion stamp on them which means the chickens from those eggs have been vaccinated.

The advice from a uk based cake forum has been doom and gloom..so yes was concerned I was going to hospitalise the whole party!

Your advice makes complete sense..unless that particular royal icing was made with dried egg whites??

I shall try to worry no more!!thank you
post #7 of 28
If it makes you feel any better, I make gingerbread houses with royal icing glue. I've made them for customers and my own grandchildren. (who held onto the houses for two weeks) then after Christmas would run around the room grabbing chunks of the house and eating it until they couldn't eat any more. Dry and two weeks old, they never get sick.
post #8 of 28
Sorry guys, but the FDA, USDA, and the egg board all state that the egg, any part or whole, must reach 160 degrees to be safe.

It's one thing to use your discretion for personal use, but another to sell. Your HD would confer.

The UK/USA issue about eggs and refrigeration is an aging issue. This information can also be found on those sites. Different regions have different storage issues. I think the rough numbers are that the eggs age 1 week for every day at room temp. So the eggs are the same, just get older quicker.

For raw egg whites, the only safe way to use them without heat is to use pasteurized eggs in their shells. The pasteurized whites in the cartons are not as safe. Safer, but not completely.
post #9 of 28
You should use the pasteurised egg whites in a carton, then your royal icing will be extra safe icon_smile.gif You can check with your EHO if it makes you feel better, I discussed the use of raw eggs and whites a lot and got an A.OK

What UK forum was it? Just out of curiosity.
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"Taste your words before you feed them to people."
www.sugaredsaffron.co.uk
www.facebook.com/SugaredSaffron
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post #10 of 28
Thread Starter 
It's been eaten now and no-one ende up I hospital!! It was mainly used as a glue for the top tier and not eaten. Next time will use it in powder form. I always refridgerate my eggs and use lion stamped ones. Shame no-one has faith in eggs. For British members..didn't Edwina Curry cause all is panic and later retracted her statement?! Paul Bradford site
post #11 of 28
Hi
I am from Sri Lanka and here it is so very rare if someone uses albumen powder instead of raw egg whites for icing - I have never heard of such a case that someone had came down with food poisoning after having enjoyed a sweet treat. Although, I have read about many ailment and untimely deaths by consuming fast-food and deep-fried food in some developed countries....
post #12 of 28
Thread Starter 
Quote:
Originally Posted by kalykreations

Hi
I am from Sri Lanka and here it is so very rare if someone uses albumen powder instead of raw egg whites for icing - I have never heard of such a case that someone had came down with food poisoning after having enjoyed a sweet treat. Although, I have read about many ailment and untimely deaths by consuming fast-food and deep-fried food in some developed countries....



I like your reply very much!!
post #13 of 28
Goodness... which British site did you use for this "advice"?

I use royal icing. A lot (although I've never covered a cake in RI).

I use fresh egg whites (not pasteurised, not powdered albumen). I use it to secure tiers together. I use it to pipe around the base of cakes. I use it to pipe inscriptions.

My EHO knows this and is perfectly happy... all she asked is that I use eggs with the Lion Stamp and not from 'farm shops' (as there was a case of these 'farm eggs' being imported from Europe, they weren't vaccinated and a lot of people did end up with food poisoning.)

I really wouldn't worry.

Did you see the exquisite royal iced cake Eddie Spence made for the Queen's jubilee? I think if it's good enough for Her Majesty, it's good enough for our customers!!
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #14 of 28
Thank you. We can be friends easily, can't we?

Lots a love

Kaly
post #15 of 28
icon_biggrin.gif

Where are you based, Kaly?
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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