Pasteurized Egg Whites

Baking By icer101 Updated 8 May 2010 , 12:47am by adonisthegreek1

icer101 Posted 7 May 2010 , 6:59pm
post #1 of 5

I have mike mccarey's recipes from his car dvd. When he says pasteurized egg whites for his frosting, does he mean the liquid kind. isn,t there a dry kind also. I do think he means the liquid. Do any of you c/cer's ever use this. i want to make his frosting. tia

4 replies
jennywenny Posted 7 May 2010 , 8:37pm
post #2 of 5

I use the pasteurized egg whites from fresh and easy. They work great in smbc

mamawrobin Posted 7 May 2010 , 9:58pm
post #3 of 5

I use All Whites liquid egg whites in my SMBC and in my white cakes. I've never used the powdered egg whites in anything.

icer101 Posted 8 May 2010 , 12:23am
post #4 of 5

thank you both so much for answering my question.

adonisthegreek1 Posted 8 May 2010 , 12:47am
post #5 of 5

Liquid egg whites make an absolutely wonderful Swiss meringue buttercream, meringue pie topping without the salmonella hazard and meringue cookies (if you like them). I have used two tablespoons of the the dried egg whites in regular buttercream as a stabilizer.

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