My Report: Imbc/dried Egg Whites

Decorating By mamafrogcakes Updated 25 Dec 2005 , 2:41am by Loucinda

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mamafrogcakes Posted 24 Dec 2005 , 7:30pm
post #1 of 4

Well, this was a big debate recently so this weekend I was feeling adventurous and decided to try some things out. There was debate about using pasteurized egg whites in IMBC. SO.I made 2 batches of IMBC this weekend.

IMBC #1---Martha's recipe---used fresh egg whites. After adding my syrup to my mixing bowl, I tested the temperature. It never got above 138. Which as we know is below that magical temp for salmonella issues. Of course, the end result tasted great.

IMBC #2---Marthas recipe again but I substituted the egg whites for canned dried pasteurized egg whites. You add the dried powder to warm water in the mixer, mix it up then proceed as usual. I must say that getting to the stiff peak stage too quite a bit longer than with fresh eggs, but I turned down my syrup while cooking and timing was still fine. The flavor of this was just the same to me as the regular IMBC. It spread the same, looked the same, acted the same! icon_surprised.gif

I know that there are going to be some people that disagree with what Ive said or who think that using fresh egg whites is better, tastes better, whatever...but for those of you that have wondered, I hope this helps you. thumbs_up.gif I know that I feel better using the pasteurized egg whites. This may not be what they teach you in the culinary institutes in France, sophisticated taste bud's may argue with this method, and it would probably send Martha into a frenzy as wellhowever, for my purpose, it tastes just as good as the real thing icon_biggrin.gif.

Like I said, I hope this helps some of you out there icon_biggrin.gif

3 replies
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cakelady52 Posted 24 Dec 2005 , 7:49pm
post #2 of 4

Thank you for the information.

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llee815 Posted 24 Dec 2005 , 8:01pm
post #3 of 4

Thanks for the info! I would also feel more comfortable using the dried egg whites.

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Loucinda Posted 25 Dec 2005 , 2:41am
post #4 of 4

That is GREAT information....thank you for sharing it with us. I am one who has had salmonella poisoning, (from eggs) so that is a big deal to me. It is not worth the chance to me using raw unpasteurized eggs.

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