I made swiss meringue buttercream and I used powdered egg whites (the brand of it is called now). and my buttercream smells like eggs!! I put vanilla, orange extract. but still it smells like eggs mixed with vanilla and orange!! Is this normal? I am wondering if it is the brand of egg whites.. Anyone had this problem with other brands of powdered egg whites? what other brands of powdered egg whites do you use? or do you use fresh whites?
thanks 
The only powdered I have used is the Wilton Meringue Powder for a white cake and they worked fine. I only use the pasteurized liquid egg white, in fact I buy about 4 or 5 cartons of them and you can freeze them and thaw them out a couple of days before you actually need them. I think I got my last ones at Sam's and they were packed 3 together but I don't remember the price, sorry. I don't think I would use the ones you tried if you can smell them.
evelyn
Maybe because they are powdered they are more concentrated and you should actually use less powder to water? I am assuming you reconstituted them first. You would have to otherwise it would not work.
Also, let it sit for a while. Then see if the smell is still there. Possibly it just needs to "air out". And how does it taste?
Personally I don't like powdered egg whites or meringue powder either for SMBC for this very reason.
I only tried once to use powdered egg whites for SMBC and they wouldn't even whip! I must not have done something right but it was just a big soupy mess and no meringue.
I would like to use liquid whites instead of wasting egg yolks by using fresh eggs, but how do you know how much to add? Do you measure by volume or weight?
Just to add to the above - one large egg white = 1 oz. For a medium size or an extra large the weight will be different. And yes, Charmed is right, it is best to weigh.
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