Need To Substitute Eggbeaters In A Cake

Decorating By KristysCakes Updated 17 Apr 2009 , 12:53am by KristysCakes

KristysCakes Posted 16 Apr 2009 , 4:38pm
post #1 of 6

I am doing a wedding cake for a middle eastern family and need to know how much eggbeaters to use to substitute to each egg in the recipe?

5 replies
PinkZiab Posted 16 Apr 2009 , 5:07pm
post #2 of 6

Maybe I'm dense, but I'm SO not getting the eggbeaters-middle eastern connection... anyone? lol

But usually on the side of the eggbeaters carton, there's an equivalent measurement.

cakesbyshell Posted 16 Apr 2009 , 8:23pm
post #3 of 6

Double check the side of the carton but I think I remember it being 3 tablespoons of eggbeaters = 1 egg. It states it in really small print on the side towards the bottom if memory serves me right. Hope that helps!

Kimmers971 Posted 16 Apr 2009 , 8:29pm
post #4 of 6

Here's the info straight from the Egg Beaters website (

16. In my recipes, how do I substitute Egg Beaters for whole eggs?
For recipes, simply use Egg Beaters as follows:
4 whole eggs = 1 cup Egg Beaters
1 whole egg = 1/4 cup Egg Beaters
1 egg white = 2 tbsp Egg Beaters

Hope it works for you - I've never tried it.

cupcakemkr Posted 16 Apr 2009 , 8:31pm
post #5 of 6

eggbeaters is not an egg replacer, it still has egg in it

on the label "Made from real eggs, Egg Beaters Original are a low-calorie source of protein with no fat or cholesterol."

only thing to use to replace eggs is Ener-g egg replacer or many vegan recipes use vinger to react with the bsoda to help make the cake rise.


KristysCakes Posted 17 Apr 2009 , 12:53am
post #6 of 6

Thanks sooo much everyone!! birthday.gif

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