"Baking Without the Risk: A Game-Changing Substitute for Royal Icing" For many bakers, the thought of using raw eggs in royal icing is a daunting one, given the risk of salmonella contamination. However, a simple solution has emerged that allows bakers to create this delicate and intricate icing without the need for raw eggs. According to a new discovery, a common ingredient can be used as a substitute, eliminating the risk and making royal icing a safer and more accessible option for all bakers. Find out what this miracle ingredient is and how it can be used to create stunning and edible decorations.
While royal icing usually calls for raw eggs, there's a simply substitute that eliminates them effortlessly. Here's what you need to use.
