Summary: Some people worry about the possibility of salmonella poisoning when using raw eggs (as you do in traditional royal icing) but I simply think it’s a bit gross. This is a simple method that gets around the raw egg issue by using meringue powder. Whilst you can buy royal icing powder at cake decorating stores, not everyone can get to one so this recipe uses ‘Pavlova Magic’ in the egg-shaped container. Of course you can flavour it with essence or colour it to suit your project.
Ingredients
- 40g Pavlova Magic/meringue powder
- 100mls water
- 500g pure icing sugar, sifted
Instructions
- In the bowl of an electric mixer add meringue powder and water. Beat with the paddle attachment until well combined, light and foamy.
- Add the sifted icing sugar to meringue mixture and beat on a low speed until well combined. Continue to beat until icing holds stiff peaks. This will take awhile, so be patient.
- Adjust the consistency, as needed, by adding additional icing sugar or water.
- The icing can be stored in a sealed plastic container with plastic wrap covering the surface of the icing to prevent it from hardening.
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