White Chocolate IMBC with Cartoned Egg Whites

I love the convenience of using pasteurized, cartoned egg whites. Problem is, many cartons state not to use for meringues because they were heat-pasteurized and that is supposed to make them unstable. I have found this not to be the case, though some trial and error HAS proven some brands to be better than others. Personally, I prefer the Kroger store brand and have developed my recipe so that the entire carton can be used without having to have a partial carton in the fridge. This is a good recipe too for those who want to try an IMBC that is not overtly butter tasting.


  • 1 Carton (equivalent to 8 egg whites) Pasteruized egg whites
  • 2 tsp cream of tartar.
  • 2 cups pluse 1/4 cup granulated sugar.
  • 3/4 cup water
  • 8 sticks unsalted butter, room temperature (I sit out all 8 sticks but put one back in the fridge when I start the sugar in case a colder hit of butter is needed at the end.)
  • 1 1/2 TBS Vanilla extract.
  • 12 oz. melted and cooled white chocolate (I prefer Baker’s Brand)


  1. Clean all utensils so they are grease-free.
    Place egg whites and cream of tartar in mixer, begin to whip on medium. Add 1/4 cup granulated sugar, whip until medium-stiff peaks form.
    Heat 2 cups sugar and water until soft ball stage.
    With mixer on low, slowly pour sugar syrup down side of mixer, being careful to avoid the beaters.
    Continue to whip on medium until the bowl is cool.
    If at some point you meringue breaks down completely at this point, two things could have happened: you had grease in the bowl, or the brand of egg whites used was not a good choice. I prefer Kroger’s, and not the national brand. Some other store brands work ok as well.
    If your meringue is still ok, place the paddle attatchment onto your mixer and begin to add the butter 1 or 2 Tbsps at a time while the mixer is on low. I like to add one stick that is pretty cool at the end to really bring the temp down, especially on hot days. Keep it on low until the butter is fairly smoothed out.
    Place the whip back on the mixer and give another minute or so on low. Then, begin to increase the speed one at a time until it is on high. You will want to use a shield or towel on your mixer, as sometimes some of the mix will fling out of the bowl.
    Continue on high for up to 10 minutes until the emulsification process has completed and it begins to look like thick whipped cream.
    Add the vanilla and white chocolate and whip for another 2-3 minutes, scraping the bowl to make sure the white chocolate is mixed in.
    Makes about 6 cups of frosting.

Comments (1)


Just made a batch following the recipe exactly, except used one cup of real egg whites. It takes a long time, but the result was outstanding! And the flavor of the icing is awesome. Thank you so much for posting this recipe! Next time I will make 1 1/2 times the batch. One batch filled two 3# sour cream tubs... definitely more than 6 cups.... more like 12 cups.