Powdered Egg Whites

Decorating By Charmed Updated 14 Jul 2009 , 3:51pm by Charmed

 Charmed  Cake Central Cake Decorator Profile
Charmed Posted 13 Jul 2009 , 12:37am
post #1 of 4

Can powdered egg whites (not merringe powder) be used to make SMBC? Has anyone done this? Does it make a difference in taste or texture?

3 replies
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Sugarflowers Posted 13 Jul 2009 , 3:46am
post #2 of 4

I have done this before with good results. If I reconstitute the powder to make "egg whites" I strain it before using. Just using the powder in the same way as making royal icing is easier and works great.

HTH

Michele

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ceshell Posted 14 Jul 2009 , 6:20am
post #3 of 4

I'll second that. I prefer liquid egg whites --they always whip up for me, except for All Whites (i.e. the name brand) does not. I did a taste test once: real ew, liquid ew, and powdered. There was a difference (with real ew being the winner, liquid in 2nd place) but it was almost imperceptible, and I don't have an issue using powdered when that's all I have on hand.

Thanks for the tip on straining though, Michele...occasionally that is a problem for me and it never even occurred to me to strain it! thumbs_up.gif

 Charmed  Cake Central Cake Decorator Profile
Charmed Posted 14 Jul 2009 , 3:51pm
post #4 of 4

just wanted to thanks you both thumbs_up.gif

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