Is this really easy to work with and does it act the same as reg. BC? Can you make stiff med and thin?
I don't know the answer to this, so I'm bumping you---I'd also like to know!
No it is nothing like crusting butter cream. Does not crust, Can melt in high heat and you can only change the consistancy by heating and cooling. Also it takes water based gels but you will need alot. Oil based are best to color. I pipe borders and such with it. Also I keep mine refridgerated and best served at room temp because it gets hard like butter.
I will also be trying this recipe for the first time. I assume that using powdered egg whites should work?
I have never used powdered but some have with good results.
I just can't risk using regular egg whites being pregnant lol. I read that the meregne powder(can't spell that!) can be whipped into a usable form, and is safe.