I was wondering if I could use meringue powder for italian meringue buttercream. Has anyone tried it this way? Any advice about if using real egg whites and salmanilla?

anyone???

I don't know, but I see that my store (Vons) now sells pasteurized egg whites. Maybe health food stores do, too. Call around. If you don't get an answer re powder, try making a small sample and see how it turns out.

I used all whites pasteurized egg whites (sold as an egg substitute in a cardboard jug) and they worked beautifully!
The recipe on CC has a note that you can use powdered pasteurized egg whites, which is essentially the same thing as meringue powder, so I think you're fine! Just use 1Tbs per egg white. (there are other ingredients in meringue powder, but nothing I think will interfere with your IMBC)

hth
Bekah

Thanks...I think I will get some at the grocery store. I forgot they sell it there.