Royal Iceing

Discussion in 'Pastries & Baking' started by cape chef, Dec 16, 2001.

  1. cape chef

    cape chef

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    Can I use dry whites,add a little water and whip to make my royal?

    I could not find meriunge powder....

    My Becca is waiting to decorate :)

    Thanks
    cc
     
  2. anna w.

    anna w.

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    It may "work" but depending on what you are decorating it won't be very strong and will have a tendency to flake.

    I am not a huge fan of meringue powder either. It is not very strong.

    Water and air significantly weaken royal icing. The best (IMHO) and strongest way to make it is with an eggwhite and lemon juice. Add about a Tablespoon of lemon juice to an egg white (it breaks up the albumen) and stir in the 10X with a fork (do NOT whip- this adds air) and if you need to thin it down use lemon juice and NOT water.

    Maybe this is more than you wanted to know but I hope it helps.
     
  3. cape chef

    cape chef

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    Dear Anna...

    Thank you very much,The reason I got egg white powder to be honest is because I was being lazy!!!

    I made the mixture and it seems to be pretty good,I did add a little lemon and glycrin.

    I thank you for your quick responce
    cc
     
  4. momoreg

    momoreg

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    I agree; don't whip the icing. The egg white powder will be fine. Have fun!!