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Meringue Powder vs Powdered egg whites

post #1 of 4
Thread Starter 
Meringue Powder vs Powdered egg whites can anyone tell me the difference and which is best to use when making frosting.
post #2 of 4
Don't know about icing, since I only use meringue powder in my icing, but I have used them interchangeably in my cake mixes without problems. I whip up the powder with water to make it nice and frothy. But in my area, the powder is expensive, so I use egg whites mostly.
All Day I Dream About Sugar...
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All Day I Dream About Sugar...
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post #3 of 4
Egg whites are just that. Nothing is added; nothing taken away *except* moisture.

Meringue powder has cornstarch; sugar and ingredients to keep it smooth flowing (from clumping together).
post #4 of 4
Kakeladi is correct.

Note that Wilton√Ęs meringue powder also has an emulsifier (Gum Arabic) and acidic compounds (citric acid and cream of tarter). It should give you better performance compared to just using dried egg whites.
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