Pasteurized Egg Whites For Nicholas Lodge's Gumpaste?

Decorating By dawnybird Updated 8 Nov 2013 , 12:22am by costumeczar

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dawnybird Posted 30 Sep 2013 , 3:26am
post #1 of 9

Where do I find them? Are they Eggbeaters? But aren't those yellow? I don't think I've ever seen pasteurized egg whites for sale. Can anyone advise me please?

8 replies
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sixinarow Posted 30 Sep 2013 , 3:40am
post #2 of 9

They're by the eggbeaters, in a little carton about the same size but they say pasteurized egg whites. 

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dawnybird Posted 30 Sep 2013 , 3:44am
post #3 of 9

Quote:

Originally Posted by sixinarow 
 

They're by the eggbeaters, in a little carton about the same size but they say pasteurized egg whites. 

Really?! I guess I just never looked for them. Thanks so much! Going to try to make gumpaste tomorrow.

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sixinarow Posted 30 Sep 2013 , 3:51am
post #4 of 9

I love Nicholas Lodge's recipe! :)

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SweetlyEA Posted 6 Nov 2013 , 7:29pm
post #5 of 9

Hi, I figured this might be a good place to post my question. I'm planning to make Lodge's gumpaste and was thinking I could pasteurize my own egg whites. If I bring the egg whites to 160 degrees on a double boiler will it be alright for the recipe?

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cakefat Posted 7 Nov 2013 , 9:35am
post #6 of 9

What's the point in using pasteurized egg whites for NL's gumpaste recipe?

 

That stuff isn't palatable anyway, so why not just use regular ol' egg whites? 

 

Is there another reason why you'd like to use the pasteurized egg whites even if you're not eating it?

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SweetlyEA Posted 7 Nov 2013 , 4:58pm
post #7 of 9

I'm just nervous someone will decided to eat it and pasteurized egg whites are safer.

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Spireite Posted 7 Nov 2013 , 5:13pm
post #8 of 9

I haven't seen this particular recipe you are speaking of......but I personally LOVE eating sugarpaste (fondant icing)...and have also been known to enjoy 'gumpaste flowers'  so there ARE weird people out there who will enjoy eating it.:grin:

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costumeczar Posted 8 Nov 2013 , 12:22am
post #9 of 9

AHis recipe can be used with just a regular egg, if you try to heat it you run the risk of cooking it. The pastuerized whites are also sold under the "just whites" label in the little cartons.

He has a couple of recipes that he uses for gumpaste. The one that's on the Craftsy site is more of a pastillage than a gumpaste, it's more brittle and dries out really fast. The other one is a true gumpaste/flower paste and was in the textbooks he wrote. I like the classic one better then the Craftsy one, it has gelatin in it and it isn't as brittle.

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