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.
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.
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.