Just a question here...

Can you substitute meringue powder for the egg whites in SMBC? It sure would make the whole process a lot faster! Has anyone ever done this?

Thanks!
Rebecca

I don't think so but I am not sure so here is a bump!

SquirrellyCakes
Not Registered


Joined: Oct 03, 2004
Posts: 4512


Posted: Tue Dec 20, 2005 1:22 am

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mamafrogcakes wrote:
Hey Squirrelly----I am always amazed at your "lengthy" posts as you said, but it's so nice to have this information. Alot of people think these things are fine b/c they've never had any problems. I like you, and many others, know that there is a risk and don't want to take the chance. It's almost like when we say "Well back in the day we did it and no one got sick...." well, that's not always the case?! Oh well, to each his own---I know there are plenty of people out there who will use egg whites in whatever they want, and the rest of us will just have to find adequate substitutes or just make something else
Speaking of that, I knew that you had posted this before and remember reading it---what I don't remember is if you ever said, have you tried IMBC or similiar recipes using the powdered egg whites?? I have recently thought about trying this like everyone else here!
Thanks for the great info as usual! [/i]

Yes, I have used both the powdered pasteurized egg whites and the pasteurized liquid egg whites and they worked well. A bit different texture. There are recipes on the internet for using either, otherwise use the equivalent. You may have to experiment and adjust. I don't make these meringue buttercreams very often anymore, mainly because I don't get a lot of call for them.
Heehee, well the long posts are a running joke on a couple of sites. Funny thing is everytime I make a short post people ask why. I think I got into the habit because I correspond with a lot of beginners and you cannot assume that they know things because it is all new to them so I tend to go into detail.
Hugs Squirrelly



http://forum.cakecentral.com/cake-decorating-ftopict-40604-meringue.html+powder+imbc

The taste and texture is similar to SMBC just not sure yet(still looking for you) if the meringue powder can be utilized in the SMBC method.

ah ha!

Some have had success with it!

http://forum.cakecentral.com/cake-decorating-ftopict-33142-meringue.html+powder+swiss+meringue+buttercream

If you scroll down about 2 inches on this site, W. DeBord also claims success using meringue powder.

http://webfoodpros.com/discus/messages/241/1279.html?961348480