royal icing - dangerous due to uncooked eggs?

Question

I read royal icing (hard icing) is dangerous due to the raw eggs, even if pasteurized egg whites are used, couldnt the eggs still be unsafe? Is this how most bakers make the royal icing.

Also, any tips on how to make the icing as smooth as professional bakers seem to make it?

Answer 1

If you're concerned about using raw eggs in royal icing, look for a product called "Meringue Powder." It replaces the egg whites in the recipe, and the brand that I use claims to be salmonella free, due to pasteurization. Honestly, I'm not familiar with liquid egg whites that have been pasteurized.

As for smooth icing, I'm not sure if you're asking about the consistency of the icing itself, or a smooth finish on the cake. If you're having problems with lumps in the icing then sift the confectioner's sugar before adding it.

For a smooth finish, you can use a rolled fondant icing, which seems to be very common these days with professional bakers. Since I'm not fond of the taste, I use buttercream icing and follow these steps:

1. Crumb-coat the cake with a very thin layer of thinned icing. This should seal the crumbs to the cake, so they don't mess up the visible icing.

2. Frost the cake, using plenty of icing. Get the covering as even and smooth as possible.

3. Let the icing "set" for a bit. It should be still soft, but no longer sticky or tacky to the touch.

4. Take a clean paper towel and place it lightly over the icing. Now you can *very* lightly smooth the surface with your hands. This takes practice, but can give a cake a really lovely surface for decorating.

Hope this helps!

Answer 2

There is a danger to all foods, you can use pasteurized eggs and it is generally safe as long as you follow all safety and sanitation rules (wash your hands, use clean utensils and equipment,no cross contamination, holding temps etc...)

I am afraid I specialized in meats and soups, so I cant really help with the icing, besides saying that it requires a lot of work if you don have a mixer. Sorry.

But you should not be afraid to use real eggs (Pasteurized) if you keep to the proper rules for dealing with raw foods.

Best of luck and enjoy

Answer 3

Never had a "Red-eye"? Red Eye 4 ounces Beer 1 ounces Vodka 3 ounces Tomato Juice 1 whole Egg Half fill a pint glass with beer, add a shot of vodka and a raw egg, and top with tomato juice ♥♥♥

Answer 4

no it is not dangeriou to eat the fresh roial icing but if u prepare and keep for day and then used u mite get thypoid as the micro organisam sallmonell is dangerous