I have a recipe for Brown-sugar buttercream icing. It calls for 4 large egg whites. Can I substitute the egg white sold in the grocery store in this. How much do I use? How much equals 1 egg white. This is almost like an Italian merguine where you cook the egg whites and sugar
you can use liquid egg whites found in grocery stores.
1 egg white = 2 tbsp = 1 oz = 25 mL