Royal Icing with Egg Whites
For those who can't find meringue powder, here is a recipe for Royal Icing using egg whites.The recipe works really well but is best if used after is done.
This recipe can be stored for around 3 days.
Use pasteurized eggs with this recipe.
- 3 ounces pasteurized egg whites
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy.
Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
Store in airtight container in refrigerator for up to 3 days.
*Contains Raw Eggs
Design Me a Cake suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.