Pure Albumen

 

Ideal for making top quality Royal Icing, strong enough for extension work, run-outs and detailed piping.  This powdered dried egg white can also be reconstituted to use in any other recipe requiring egg whites.  Order Now

 

Royal Icing made with Pure Albumen will be very marginally less white than icing made with Meri-White - you will need to use the same type of icing for the entire cake, or the difference may be noticeable.  But don't worry - icing made with Albumen still looks perfectly white enough and is also much stronger than that made with Meri-White!

 

NB: Unlike Meri-White, reconstituted Albumen needs to be left to stand for several hours and strained before use. The reconsituted albumen can be kept in the fridge for several days.

 

Recipe for Royal Icing using Pure Albumen

 

Using these quantities produces nearly 1kg Royal Icing. 

This mix is an ideal size for making in a domestic Kenwood Chef or Kitchenaid mixer bowl.  

• Albumen                                20 g
• Tepid Water (Just ‘off’ cold) 133 ml
• Seived Icing Sugar                  800 g

• First ensure all equipment is clean and totally grease free.
• Pour 2/3 of the water into a bowl and add the Albumen Powder to create a thick yellowy mass, then whisk together.
• Add the remaining water and leave, uncovered, at room temperature overnight.  At this stage the mixture can be kept in the fridge for several days.
• Re-whisk, and strain into a Kenwood (or similar) machine bowl.  Add half the sugar and mix by hand (using the machine beater attachment) until incorporated.
• Add the remaining icing sugar, little by little, then use your mixer to beat (on the slowest speed) until the icing is at the desired consistency.  The amount of icing sugar needed may vary.

Consistency of Royal Icing

 

Soft Peak          Used for coating cakes

Full Peak          Used for decorative work and borders

Thick Cream    Used for filling runouts and collars.   The icing is 'let down' by adding water,     albumen or egg whites

 

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