Afraid To Try Cartoned, Pasteurized Egg Whites?

Decorating By 3GCakes Updated 30 Jul 2010 , 8:18pm by kansaslaura

3GCakes Posted 17 Jul 2010 , 10:27pm
post #1 of 3

Hey all....I know there have been some threads on whether it is ok to use cartoned, pastuerized egg whites for IMBC or SMBC. Sometimes the cartons say they won't work...but you can find brands that work consistently.

This is all I use, and it works great for me. I thought I would show some pictures of the whipped whites and the meringue you can get from a carton of egg whites.

Not all brands will work this well, and you may need to search your area to find a good brand. I only use the kind I picture, and I do use cream of tartar with them.
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2 replies
mamawrobin Posted 17 Jul 2010 , 10:33pm
post #2 of 3

I have had good results with the ones that I buy from Wal-Mart. They are not the Wal-Mart brand though I don't have any right now and can't remember the name but I've made SMBC with them several times. I have also had it fail a couple of times but I made another batch that same night using real egg whites and it failed as well...so I'm convinced it had something to do with the humidity that time rather than the whites. I am so going to try the Kroger brand as well...Thanks for the tip.

kansaslaura Posted 30 Jul 2010 , 8:18pm
post #3 of 3

Ohhh yea... humidity can really make a mess of things! I hate to put meringue on pies when the weather is not quite right.

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