Has anyone used powdered or liquid egg whites in your recipes that called for egg whites? If so, how does it affect your cake, if at all? Is there a noticeable difference in the texture of your cake from the actual egg whites? Any other feedback out there on these products? I saw them in the grocery store this evening. TIA!
I can't really answer your question because I use the egg whites out of the shell, but I also add a TBSP of meringue powder to my mix and it helps it rise.
I use liquid egg whites you buy in the carton all the time....I use them in my white cake and my Swiss Meringue buttercream....for one they are pasturized, they are decent price, and you don't have to worry about a ton of yolks nor getting a yolk in your whites.
I think they are fabulous and I've not noticed a difference
I think I will try the liquid egg whites and see what happens. No other way to learn!!Quote by @%username% on %date%
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