royal icing - egg whites vs. milk?!
is there a big difference?
Answers:
Royal Icings require meringue powder or egg whites. The protein the the egg helps the meringue to stiffn to hold things together (eg gingerbread houses.) The risk of containing salmonella from egg whites is extremely low. However, iIf you are worried about using raw eggs in your icing the meringue powder is a good option for you.
It is NOT royal icing with milk. If you simply mix milk and powdered sugar you have a Glaze.
But just whites in the carton or merigue powder to make your icing if you are worried although I have never had an issue.