Carton Egg White Substitute

Decorating By G-Rho Updated 8 Jul 2008 , 1:26am by G-Rho

G-Rho Posted 7 Jul 2008 , 9:59pm
post #1 of 6

has anyone used the refridgerated carton egg whites for the WASC? Does it affect the texture or taste? I'm baking a wedding cake and the bride wants all 3 tiers to be white and I'm looking to stretch the dollar as far as possible. Anyone?

5 replies
LoriMc Posted 7 Jul 2008 , 10:01pm
post #2 of 6

Is meringue powder an option? I don't know what the price difference would be with it and the carton egg whites.

beverlyanne Posted 7 Jul 2008 , 10:16pm
post #3 of 6

I've only used the egg whites in the carton to make this cake and it always came out great thumbs_up.gif . It's my favorite cake to make and serve. Everyone loves it.


G-Rho Posted 7 Jul 2008 , 11:13pm
post #4 of 6

Thank you soooo much for your quick response! So very much appreciated!

LoriMc Posted 7 Jul 2008 , 11:45pm
post #5 of 6

Oops sorry! I misunderstood the question!

G-Rho Posted 8 Jul 2008 , 1:26am
post #6 of 6

I have that affect on people! I can confuse ANYONE at ANYTIME...without even trying! Thanks for responding's appreciated, no matter what the response..

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