Egg Whites In Meringue Buttercream

Decorating By malaika Updated 30 Apr 2010 , 3:06pm by jennywenny

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malaika Posted 30 Apr 2010 , 2:17pm
post #1 of 3

I've been making my meringue buttercream with dried eggs whites but it's quite costly. Is there really a reason to use them instead of fresh egg whites..since they are being brought to a temp of 140 degrees?

2 replies
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sari66 Posted 30 Apr 2010 , 2:33pm
post #2 of 3

Not that I know of..I've used both but like you found dried whites too costly so I just hunt for liquid whites and stock up.

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jennywenny Posted 30 Apr 2010 , 3:06pm
post #3 of 3

I use the pasteurized egg whites from fresh and easy and always have. They seem to work very well.

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