I have a meringue buttercream recipe that calls for 12 egg whites, can I substitute Just Whites (or any other dried egg white brand) and get the same results?
Not sure about dry eggs, but at least the egg whites that come in a container are no good. They will not rise (not sure if that's the right term), if they say it is good for baking then they might work.
I have used dry egg whites (Just Whites) in the past and they work just fine. Follow the directions on the container for reconstituting and proceed with your recipe. Good luck.
I use the liquid egg whites when i make swiss meringue buttercream. I use to use the real whites. My smbc always turns out great using the pasteurized egg whites in the carton. I go right by the recipe as to how long to cook the whites and sugar , etc. I feel safe. It tastes just as great as when i used the real whites. I love both ways. as far as the taste, etc. hth
Thanks for the info. I reconstituted the Just Whites and they worked perfectly.
Maybe next time I'll try the liquid whites to compare the results to the Just Whites.
what brand of liquid whites do you recommend? I'm curious on trying then now
I've never used liquid whites so I can't recommend a brand. Sorry.
I use liquid pasteurized egg whites from a carton all the time for my SMBC, and have had no problems whatsoever. The icing turns out beautiful.
Wayyyyyy easier than separating eggs. For me, anyway.
I just buy whatever brand happens to be the least expensive, which is usually the store brand.
Ok, thank you!
My favorite frosting is SMBC. I use the liquid egg whites in the carton frequently, and it works perfectly well. The eggs in the carton are pasteurized. Since the sugar and whites are brought to 160 degrees during preparation, the eggs are ultimately pasteurized twice, which is even better. It is convenient to use the carton whites, and also less wasteful as I usually end up throwing out the yolks. I use whatever brand I see at the store, but most commonly Market Pantry brand from Target. It comes in quart sizes and is often on sale, and I am frequently at Target. I go through it pretty quickly (I also have egg white omelettes for breakfast every day) and always use it up, but I have heard that egg whites can also be frozen. If anybody has experience with freezing whites, I would love to know! Currently, if the whites need to be used, I make up a big batch of frosting and freeze the frosting, but that's not always convenient. Thanks.
Is this the same as meri white?
Meri white powder contains Wheat Flour, Dried Egg Albumen, Sugar, Modified Starch (E1414), Acidity Regulators (E336, E327), Dextrose, Lactic Acid, Tartaric Acid, Stabiliser (Guar Gum). Just whites contains 100% pasteurized egg whites. I have never used reconstituted just whites for buttercream, but according to prior posts, it works. I don't know if meri white would work with all those additional ingredients, so allow time for a trial first.
I go through it pretty quickly (I also have egg white omelettes for breakfast every day) and always use it up, but I have heard that egg whites can also be frozen. If anybody has experience with freezing whites, I would love to know! Currently, if the whites need to be used, I make up a big batch of frosting and freeze the frosting, but that's not always convenient. Thanks.
I freeze them and they're just fine after - just like fresh. I often buy them in small two-packs, and will freeze one and use the other. Of course, I wouldn't refreeze them, but if you buy a large carton, you could separate it into the quantities you want and freeze it in plastic containers. Just let them thaw in the fridge until you're ready to use them.