What will egg white do to royal icing?

Adding egg white to royal icing can have a few different effects, depending on how it's done and what you're aiming for:

Positive Effects:

* Increased gloss: Egg white is a natural binder and helps create a smoother, shinier finish. This is especially useful for piping intricate details.

* Improved consistency: A small amount of egg white can help thicken the icing and make it easier to pipe, especially for intricate designs.

* Easier to work with: Egg white can make the icing more pliable and less prone to cracking, allowing you to work with it for longer periods.

* Added flavor: Egg white provides a subtle, slightly sweet flavor to the icing.

Negative Effects:

* Excessive thinning: Too much egg white will make the icing runny and difficult to pipe. This can also lead to the icing sinking or spreading.

* Overly glossy finish: While a bit of gloss is desirable, too much can make the icing look greasy or artificial.

* Increased risk of bacteria: Egg whites are prone to spoilage, so it's important to use fresh eggs and store the icing properly.

How to Use Egg White in Royal Icing:

* For a slight gloss and improved consistency: Add a small amount of egg white, about 1/4 teaspoon per cup of icing, and whisk thoroughly.

* For a very glossy finish: Add more egg white, but start with a small amount and adjust as needed. Be cautious, as too much egg white can make the icing runny.

* For a thicker consistency: Use less liquid in your icing recipe or add powdered sugar to thicken it.

Alternatives to Egg White:

* Meringue powder: This is a readily available substitute that provides similar binding and thickening properties as egg white.

* Gum paste: This is a thicker and more malleable icing that can be used for delicate decorations and is naturally glossy.

* Gelatin: A small amount of gelatin can be used to thicken royal icing without affecting its flavor.

Important Notes:

* Always use fresh, high-quality eggs.

* If you're unsure about the amount of egg white to add, start with a small amount and gradually increase it until you achieve the desired consistency.

* Always store royal icing properly in an airtight container in the refrigerator.

Ultimately, the decision of whether or not to use egg white in royal icing comes down to personal preference and the desired outcome. By understanding the potential effects and experimenting with different techniques, you can create beautiful and delicious decorations for your cakes and cookies.