I have mike mccarey's recipes from his car dvd. When he says pasteurized egg whites for his frosting, does he mean the liquid kind. isn,t there a dry kind also. I do think he means the liquid. Do any of you c/cer's ever use this. i want to make his frosting. tia

I use the pasteurized egg whites from fresh and easy. They work great in smbc

I use All Whites liquid egg whites in my SMBC and in my white cakes. I've never used the powdered egg whites in anything.

thank you both so much for answering my question.

Liquid egg whites make an absolutely wonderful Swiss meringue buttercream, meringue pie topping without the salmonella hazard and meringue cookies (if you like them). I have used two tablespoons of the the dried egg whites in regular buttercream as a stabilizer.