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Pasteurized egg whites not suitable for meringue?

post #1 of 33
Thread Starter 
I bought a quart of liquid egg whites and have been using it three times now to make frosting.

Now today I read this statement on the carton: Due to the pasteurization process these eggs will not whip and are not suitable for meringue or angel food cakes.

I have been using them for my SMBC. Each time I have made the frosting, the result has been a little bit better and better. But I still don't think it is stable enough to use under fondant. At least I think. I have never seen a stable SMBC so what would I know. icon_razz.gif

Has anybody else have something they could share with me on this? Are they just being cautious, or will I get a better frosting with "real" egg whites. I was just about to make another frosting mix with this. I'm thinking for today I might try real egg whites.

Thanks.
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post #2 of 33
i've had bad luck using the liquid egg whites for IMBC, but i do love having it for making royal icing.

for IMBC, i've been having great success using Wilton's meringue powder. it's so convenient because it doesn't expire as fast at the liquid eggs. and i don't feel like i'm wasting yolks from using whole eggs.
post #3 of 33
I use SMBC made with "Just Whites" brand egg whites all the time! It whips up great and I always use fondant over it. It is actually what is called for in the recipe for SMBC from the Confetti Cakes cookbook. I've never tried anything else though, so I wouldn't really know if real egg whites would work even better.
post #4 of 33
Thread Starter 
Well I just answered my own question!

Real egg whites vs the liquid egg whites work far better in volume, taste, and stability. The frosting is so delicious on its own too. In the last two batches I have had to be heavy on the flavoring, not with this one. This is so good that I have even amazed myself. I had no idea I was capable of making something soo darn good. thumbs_up.gif

Isn't Just Whites a powder? That may make the difference too between the Just Whites and Liquid Whites.

Because I have so many liquid egg whites left over, I think I'll use it for the RI I need to make for our cake decorating class next week. Thanks for the tip.
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post #5 of 33
I tried using it for Royal Icing. I whipped the bejeebers out of it and ended up adding cream of tarter, which helped a bit, and then added meringue powder. I used a cold whip and a cold bowl, but it didn't help at all.
post #6 of 33
I think you might have the wrong ones. The eggbeater type ones are denatured and no good, but some of the other ones are ok, like I said on another thread, I use the fresh and easy ones, which I think might be similar to the 'just whites' and they will whip up to a stiff meringue...
post #7 of 33
I used the "Just Whites" liquid egg whites to make IMBC and was very pleased with the outcome. My carton had the same warning, but I decided to try it anyways. The main reason was because I didn't want to have yolks lying around or thrown out.

But just a couple weeks ago hubby and I vacationed in Las Vegas and in almost every buffet we went to, they had creme brulee. He seriously flipped out about how good creme brulee is and how much he loves it. So now I'm not going to be concerned with left over yolks, I'll just make creme brulee!

It's a win-win. I make the best possible quality of IMBC, hubby gets his favorite dessert.
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"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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post #8 of 33
Thread Starter 
Quote:
Originally Posted by Rose_N_Crantz

I used the "Just Whites" liquid egg whites to make IMBC and was very pleased with the outcome. My carton had the same warning, but I decided to try it anyways. The main reason was because I didn't want to have yolks lying around or thrown out.

But just a couple weeks ago hubby and I vacationed in Las Vegas and in almost every buffet we went to, they had creme brulee. He seriously flipped out about how good creme brulee is and how much he loves it. So now I'm not going to be concerned with left over yolks, I'll just make creme brulee!

It's a win-win. I make the best possible quality of IMBC, hubby gets his favorite dessert.



You know, I was just going to look up and see if creme brulee was made with all eggs. My DH and I love cream brulee! Thanks for the heads up. Now I have another dessert that I can research to death before I make one. icon_rolleyes.gif
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post #9 of 33
It's all I use, works fine.
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post #10 of 33
For my white cake I use only whites that are beaten to a meringue. I always had problems with the whites in the carton but found if I add 1 or 2 fresh whites I have no problem with them whipping up.
post #11 of 33
I also use powdered egg whites for my SMBC and royal icing. Works great!
If you use real egg whites you can use the yolks to make a butter cream icing (I think it's called French Meringue Buttercream) that makes an excellent rich BC for fillings. It takes flavors beautifully.
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post #12 of 33
I use the All Whites and have never had any problem with making my SMBC until last night. I could not get them to form a "soft peak" at all. The mixture was soupy and after beating for 15 minutes I realized that they weren't going to work. This has NEVER happened to me. So, I wash my equiptment and proceed to make another batch..same problem! All I could produce was a soupy egg white/sugar mixture that would not whip up. We had extremely humid weather yesterday and last night. Can this in any way affect SMBC?
I'm at a loss as to why I couldn't get it to work.
Does anyone have any ideas as to why I couldn't get the eggs to whip? BTW..the second time around I seperated eggs and used the whites rather than the all whites. Couldn't get them to whip either. icon_confused.gif
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post #13 of 33
Mamawrobin:
I'm sure you know this, but any trace of fat on your equipment will affect the egg whites & their ability to whip up properly. I know you mentioned that you washed all your equipment between batches but there might have been something on your dish towel. If I'm whipping egg whites I clean my stuff then, just to be safe, I squeeze 1/2 a lemon into my KA bowl. I use a paper towel to wipe the juice all over the inside of the bowl and then use the juice soaked PT to wipe my whip attachment & spatula. If there was any residue on my dish towel then I've fixed the problem before my egg whites hit the bowl. Just a thought!! icon_smile.gif
post #14 of 33
Quote:
Originally Posted by Kerbear73

Mamawrobin:
I'm sure you know this, but any trace of fat on your equipment will affect the egg whites & their ability to whip up properly. I know you mentioned that you washed all your equipment between batches but there might have been something on your dish towel. If I'm whipping egg whites I clean my stuff then, just to be safe, I squeeze 1/2 a lemon into my KA bowl. I use a paper towel to wipe the juice all over the inside of the bowl and then use the juice soaked PT to wipe my whip attachment & spatula. If there was any residue on my dish towel then I've fixed the problem before my egg whites hit the bowl. Just a thought!! icon_smile.gif



Thank you Kerbear...yes I do know this. That's why after the first round failed I carefully washed (clean dish rag/clean dish towel) my equiptment. I have never had this happen to me so I am just completely at a loss. Even the first time I made SMBC it came out perfect. I'm stumped. Is the weather EVER an issue when making SMBC? Didn't think so but it was extremely humid here yesterday and last night and that's the only difference I can come up with. I'd really like to know why this happened.
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post #15 of 33
Thread Starter 
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by Kerbear73

Mamawrobin:
I'm sure you know this, but any trace of fat on your equipment will affect the egg whites & their ability to whip up properly. I know you mentioned that you washed all your equipment between batches but there might have been something on your dish towel. If I'm whipping egg whites I clean my stuff then, just to be safe, I squeeze 1/2 a lemon into my KA bowl. I use a paper towel to wipe the juice all over the inside of the bowl and then use the juice soaked PT to wipe my whip attachment & spatula. If there was any residue on my dish towel then I've fixed the problem before my egg whites hit the bowl. Just a thought!! icon_smile.gif



Thank you Kerbear...yes I do know this. That's why after the first round failed I carefully washed (clean dish rag/clean dish towel) my equiptment. I have never had this happen to me so I am just completely at a loss. Even the first time I made SMBC it came out perfect. I'm stumped. Is the weather EVER an issue when making SMBC? Didn't think so but it was extremely humid here yesterday and last night and that's the only difference I can come up with. I'd really like to know why this happened.



It was extremely humid here too - 78% - but cold! So maybe heat and humidity? I don't know if you were warm where you live. I made two batches of SMBC and had no problem.
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