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Post by emmascakes.co.uk on May 12, 2006 7:15:27 GMT -2
I've never made 'proper' royal icing with egg white but am going to have to for a cake this weekend as my local shops aren't stocking ready mix tate and lyle royal icing sugar, which is what I normally use. So I'm going to make it with egg white and normal icing sugar. Any tips? Does it keep? Does it take more/less time to dry out? Does it crack?  |
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Post by rach on May 12, 2006 8:20:26 GMT -2
with real egg it can go quite hard ...Also I am still wary to use egg white I always used to use meriwhite a powered agg white just to be 100% safe...To keep it abit softer add about 1 tea s p o o n of glycerine to it...
If you want a mix email Ali she does squires kitchen royal icing...she might be able to send it out today for you...thats the best royal icing around....beautifully fine and very white....
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Post by emmascakes.co.uk on May 12, 2006 8:36:22 GMT -2
Thanks Rach - I'll email Ali next time, but I need to use some today. I just PM'd you about the cup - sorry for the delay, didn't realise about getting a PM on this site until today! We have our own eggs as we have chickens so I 100% trust them - god idea about the glycerine, I'll do that :-)
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