When I lived in Canada I used to buy cartons of liquid egg white all the time to use for making meringues or light sponge cakes. Since moving to the US I have bought it a couple of times to try making meringue buttercream and have not been able to beat it into a froth. Then I read on one carton that because of pasteurizing, the egg white will not be suitable for whipping.

Can I buy egg white that will beat up here and can you recommend a brand? I live in Philadelphia.

I try to keep my cooking as healthy as possible (apart from the lbs of butter and icing sugar of course) so I have no use for left over egg yolks.

Oh I would like to know too... I make SMBC and my white cake calls for 6 egg whites... after a week of baking I have more egg yolks the a... a... IDK what but alot!! lol

Bump..I want to know too!
Edna

Hi!
I found that heating the liquid egg whites too long won't get the froth going. You may try the Gordons Food Service (GFS) brand. That's the brand I used in baking school. You may Google for Gordons Food Service to find one close to you. I'm in Florida.
Hope this helps.

I've yet to find a brand of egg whites in the carton that whips up anywhere near as good as fresh whites... as you stated, the pasteurization is what affects this. I still crack all of my eggs for meringues (for buttercream and otherwise) and I use the yolks for creme brulee and other custards.

Hello,

I have used Break-Free (Kroger Brand) and All-White brand (I think made by the people who make Egg Beaters).

I've only made about two batches of IMBC with actual eggs, and probably 35 with cartoned egg whites. I had a problem with seperation once, but I had also added some chocolate and I think the brand I used may have had something to do with it.

The Kroger Brand has never given me a problem. I do add some cream of tartar.

Apart from not needing the egg yolks, I don't like breaking eggs. It's a convenience thing for me.

By the way, I have also used powdered egg whites without a problem. I've used Wilton Color Flow too.

I too, dislike breaking eggs. Since high school, I have not made many sponge cake or chiffon cakes. I realize, not heat egg whites for too long will give you a better fluff.

I have never seen a Kroger in South Florida, so I'm an not familar with it. Egg Beaters and All Whites works well for me.

Thank for sharing.