mirth Posted November 23, 2011 Share Posted November 23, 2011 So ... I've learned that royal icing is an icing that hardens as it dries. It is essentially powdered sugar and egg whites (either liquid or powdered -- if powdered, add some water). I have pasteurized liquid whites, and Deb El Just Whites. Is this to say that if I add enough powdered egg whites to anything sort of gloopy (example: N U T E L L A), I can turn that into a hard icing if I work fast enough? Or if I add enough liquid egg whites into dry (brown sugar), I can turn that into a hard icing also? If you've played with royal icing --- please, please share your knowledge. P.S. I'm not trying to write fancy lines or fill in shapes using RI, just a simple continuous coating. Even a few dots or a roundish blob of icing on a cookie would be considered a success. Quote Link to comment Share on other sites More sharing options...
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