Do you use a different Royal icing recipe for doing String Work?
I got a recipe for string work royal icing from my decorating school, but I was wondering if it is really necessary to use that instead of regular royal icing. This recipe uses real egg whites as opposed to meringue poweder, and also has cream of tartar in it. Do any of you decorators have experience using regular royal icing to do string work? I would like to do it, but I want to make sure it will still come out okay. Please let me know! TIA
Replies to This Discussion
-
Permalink Reply by Theresa Happe on
-
That's the way I made royal icing years ago before there was any place around that sold meringue powder. The only issue is the raw eggs because of the possibility of salmonella. If you're doing the royal icing work on something that won't be eaten any way, then it's not an issue.
-
Permalink Reply by jeri c on
-
I use the merangue powder and follow the recipe that they supply with it. It varies by type you purchase. When I do string work or extensive piping, I add some clear piping gel to it and it gives the royal icing more elasticity.
-
Permalink Reply by Fazia Mohammed on
-
thanks ladies. The string work will be on the Fondant so it will most likely be eaten, which was why I was iffy about the raw eggs. I'll just try my regular recipe and practice it out first :)
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
