Royal icing, a staple in baking, often incorporates raw egg whites, raising concerns about the potential for foodborne illnesses. However, with proper preparation techniques, consuming raw egg whites in royal icing can be safe. This article explores the safety of raw egg whites in icing, providing guidance on how to minimize risks and enjoy this delectable treat.
Understanding the Risks of Raw Egg Whites
Raw egg whites may harbor foodborne pathogens, particularly Salmonella, which can cause severe gastrointestinal distress. The risk of contracting Salmonella from raw egg whites is generally low, but it’s crucial to take precautions to avoid any potential health hazards.
Safe Preparation Methods for Royal Icing
To ensure the safety of royal icing containing raw egg whites, two primary methods are recommended:
1. Using Meringue Powder:
Meringue powder, available at craft stores and bakery supply outlets, is made from pasteurized dried egg whites, eliminating the risk of Salmonella contamination. It’s a convenient and safe alternative to raw egg whites in royal icing recipes.
2. Using Pasteurized Egg Whites:
If your royal icing recipe calls for raw egg whites, opt for pasteurized eggs. Pasteurization involves partially sterilizing the eggs, significantly reducing the likelihood of foodborne illness. Look for the “pasteurized” label on egg cartons at most grocery stores.
Additional Tips for Safe Handling
- Always wash your hands thoroughly before handling eggs or royal icing.
- Use clean utensils and bowls to prevent cross-contamination.
- Store royal icing properly in an airtight container in the refrigerator for up to 3 days.
- Discard any royal icing that shows signs of spoilage, such as an off odor or mold growth.
While raw egg whites can pose a slight risk of foodborne illness, using meringue powder or pasteurized egg whites in royal icing significantly minimizes this risk. By following proper preparation and handling techniques, you can safely enjoy the deliciousness of royal icing without compromising your health.
Egg White Royal Icing RecipeMake royal icing with egg whites for decorating cookies and gingerbread houses.
- Six cups, or roughly 750 grams, of confectioners’ sugar; however, the amount you use may vary based on the thickness of your desired frosting.
- 4 egg whites
- One teaspoon of cream of tartar is added to the egg whites to stabilize them.
- One teaspoon of unadulterated vanilla extract or your preferred flavor
- In the bowl of an electric mixer, combine the cream of tartar and confectioners’ sugar.
- Separate the eggs.
- Combine the cream of tartar, sugar, and vanilla with the egg whites. Mix on low-medium speed until the icing is smooth.
- Use right away or keep in the refrigerator in an airtight container. If stored in the refrigerator, it keeps for up to a week.
Egg White Royal Icing Recipe Video:
When using raw egg whites, there are a few things you should know that can help keep your food safe.
- Pasteurized eggs are required for this recipe for egg whites royal icing.
- Reachers claims that salmonella is typically found in the egg yolk. Additionally, it might be present in raw egg whites, so exercise caution when handling them.
- Meringue powder is an alternative that you can use to make your royal icing if you don’t want to risk eating raw eggs. Here is a recipe and post for Antonia’s Royal Icing and Half a Batch of Royal Icing if you’re looking for a meringue powder-based royal icing recipe.
- Egg substitutes are pasteurized. Do you know how they pasteurize eggs? It’s pretty simple. To eradicate all bacteria, the eggs are gently heated inside their shells. They don’t actually cook the eggs. They are safe to use for uncooked or partially cooked food because they only heat them to the point of killing bacteria. Isn’t that interesting?.
- Avoid storing eggs in the refrigerator door since the open door allows heat to enter. Place eggs on a shelf rather than in the door since they need to stay cold.
Now let’s see how to put this recipe together.
I want you to know that you don’t need a stand mixer to make royal icing, even though I used mine in my recipe videos. For years, I made it with a hand mixer before purchasing a KitchenAid. To demonstrate how easy it is to make, I actually created a post on pm How to Make Royal Icing with a Hand Mixer. It’s simple, and regardless of the mixer you use, the frosting will always taste the same.
How to Pasteurize Eggs 2 Ways
FAQ
Is it safe to eat raw egg white in frosting?
Is it safe to eat raw egg whites in desserts?
Is egg white safe to eat raw?
Should I use raw egg whites for icing?
The use of raw egg whites isn’t recommended for pregnant women, small children, and people with a compromised immune system, so if you’re baking for anyone in those categories, I recommend using my Easy Royal Icing Recipe . It uses meringue powder, is a safer option, and the preferred method of making royal icing for those groups!
Can eating egg whites help you lose weight?
Yes, adding eggs or just egg whites can help with weight loss because they are a great source of protein. Although, just adding egg whites won’t automatically result in weight loss. You will need to combine this with other changes as well. Weight loss results in a deficit of calories, meaning fewer calories in and more calories burnt. This can be through eating fewer calories and/or burning more through exercise. Yes, egg whites are a great food to eat, but be sure to combine them with other healthy habits if you want to lose weight.
Why do bakers use raw egg whites?
The protein in egg whites, called albumin, has the ability to inhibit the growth of bacteria, including salmonella. This is why many bakers and pastry chefs use raw egg whites in icings and frostings without fear of foodborne illness.
Can you use raw eggs in icing?
The egg whites are what allows the icing to dry hard. However, if you’d like to avoid using raw eggs, feel free to use meringue powder, which is sold in the baking aisle of most large supermarkets or craft stores. Begin by whisking the egg whites until foamy. Add the confectioners sugar.