Egg Whites?

Baking By bethasd Updated 25 Apr 2010 , 3:34pm by cheatize

bethasd Posted 25 Apr 2010 , 1:56pm
post #1 of 3

I separated 5 dozen eggs by hand yesterday leading me to ask can I use "Just Whites" or "Egg Beaters" to make swiss meringue buttercream? What about substituting in a cake recipe? Thanks.

2 replies
donnella2045 Posted 25 Apr 2010 , 2:09pm
post #2 of 3

Pasteurized egg whites can be used for both SMBC and in cakes. I do find a slight difference in texture and taste with the SMBC when i do not use fresh whites. I see no difference using them in my cakes.

cheatize Posted 25 Apr 2010 , 3:34pm
post #3 of 3

I would try it on a home cake first. I purchased some Walmart brand egg whites and the darn stuff refuses to whip as stiff as I want.

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