Egg White Substitute

Baking By adamsgama Updated 23 Dec 2008 , 5:31am by Charmed

adamsgama Cake Central Cake Decorator Profile
adamsgama Posted 22 Dec 2008 , 3:10pm
post #1 of 2

Hi there

I have a recipe for Brown-sugar buttercream icing. It calls for 4 large egg whites. Can I substitute the egg white sold in the grocery store in this. How much do I use? How much equals 1 egg white. This is almost like an Italian merguine where you cook the egg whites and sugar

Thanks, Sue

1 reply
Charmed Cake Central Cake Decorator Profile
Charmed Posted 23 Dec 2008 , 5:31am
post #2 of 2

you can use liquid egg whites found in grocery stores.

1 egg white = 2 tbsp = 1 oz = 25 mL

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