Meringue Powder vs Powdered egg whites can anyone tell me the difference and which is best to use when making frosting.
Don't know about icing, since I only use meringue powder in my icing, but I have used them interchangeably in my cake mixes without problems. I whip up the powder with water to make it nice and frothy. But in my area, the powder is expensive, so I use egg whites mostly.
Egg whites are just that. Nothing is added; nothing taken away *except* moisture.
Meringue powder has cornstarch; sugar and ingredients to keep it smooth flowing (from clumping together).
Kakeladi is correct.
Note that Wiltonâs meringue powder also has an emulsifier (Gum Arabic) and acidic compounds (citric acid and cream of tarter). It should give you better performance compared to just using dried egg whites.