What do the food-safety people here think of uncooked egg white in royal icing? Is the risk

S

shaun-in-to

Well-known member
low enough that there's no worry? Or should the pregnant, the immune-compromised, and so on be warned away from it?

 
are pasturized eggs available where you are? a little more expesive, but no worries?

 
I've tried beating the egg whites from pasturized eggs with no success.

They just don't get the volume that regular egg whites get for meringue. Maybe one of you experts can tell me where I went wrong. I made sure they were at room temperature.

 
Very kind of you to offer, Marilyn, but a friend asked the question. Personally I'd use egg whites

and then eat it with a spoon.

 
Ha, me threeeee. Penny's Sugar Baby icing has no egg whites and is much like royal icing

Sugar Baby Frosting
from: www.wildwestcookies.com
1 32 oz. pkg. confectioners’ sugar, sifted
1/3 cup evaporated skimmed milk
1/3 cup white corn syrup
1 teaspoon pure vanilla
1/3 cup water, boiling
Combine milk, syrup and vanilla in a
saucepan over heat and add boiling water.
Blend together with electric mixer. Add
confectioners sugar and continue mixing
until smooth. The frosting consistency is
similar to a glaze. Color with powdered food
coloring for decorating cookies. You may
purchase the powdered food coloring at cake
decorating specialty stores, Walmart cake
decorating department, or Hobby Lobby cake
decorating department.

 
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