Royal icing for the Christmas cake - how do you make it so there is no salmonella risk ?

[Winetimeisfinetime]

I have always bought preprepared,ready to roll icing in the past but we don't really like the taste and texture of it so want to try and make my own icing this year and was wondering how you avoid any risk of salmonella with the raw egg whites in it.

Are lion brand eggs reliably free of salmonella or do you need to buy pasteurised egg whites and if so where can you get them ?

you can buy instant royal icing that's basically icing sugar and dried pasteurised eggwhite

dead easy to do and no salmonella risk

[rummages]

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or silver spoon do one too

Oh thank you MrsBadger - that is exactly what I need. I have never seen it in the shops though but I don't often go in Morrisons which seems to be one of the main stockists - do you know if they have it in there ?

actually thinking about it my royal icing recipe doesn't have egg in at all - it's made with Trex (or white Flora)

not a clue - I've seen it in Tesco and Sainsbury though

this time of year it migth be on the Christmas Baking shelf with the marzipan and the mincemeant, rather than with the normal baking stuff, so have a hunt around

Thanks again MrsBadger I will have a look next time in shopping. I can't believe I've never noticed it before as I'm often to be found lurking around the supermarket baking section.

Your royal icing recipe using Trex sounds interesting.

I use that Royal Icing mix all the time - it will be with sugar (next to the icing sugar) rather than in the baking section as such.

sainsburys do pasturised egg white in a carton. Near the milk.

unfortunately it's at home and Ican't find a version online

this is another alternaitve recip with glycerine

this looks even easier than the ready-to-mix stuff!

Thanks all - I knew you clever mn ladies would set me right I feel a bit stupid not knowing about this stuff but I'm still a bit of a rookie at this Christmas cake making malarky. I can now look forward to finishing my cake with a swirly royal icing snow scene and my family won't have to suffer the ready made icing that they hate.

Royal icing with trex!
YUK!

I don't know - I have to admit I am curious about MrsB's recipe, but it could work - I use Trex or equiv. to soften moulding icing to go through a sugar shaper (extruder) for making detailed stuff - it doesn't appear to alter the taste (that said, everyone except DD peels off icing and leaves it in this household. DD peels it off and eats it and leaves the cake )

it isn't yuk any more than buttercream is

iirc you melt a very little trex and beat the icing sugar into it - makes it soft enough to do snowy peaks but it sets better than buttercream made with, well, butter.

I will admit it is from a very ancient book of my mother's though

That silver spoon icing sugar is fab.

Follow the recipe though, you have to beat it for ages.

Sorry mrs B!
Suppose its not that bad when you think about buttercream, just the thought of eating margarine makes me feel sick though

Another vote for silver spoon. If you don't want it teeth-breakingly hard you can add a spoonful of glycerine (should be in a little clear bottle alongside the food colourings & flavourings).