I have been scouring these forums and haven't been able to find an answer. I saw a tutorial on YouTube for ABC and it had shortening, butter, powdered sugar and flavoring; all the usual things you put in ABC. Then she put liquid egg whites in at the end and didn't explain why. I've made IMBC, SMBC and ABC before but am wondering if anyone has mixed pasteurized egg whites into your ABC. And if so, why? Is it for stability, taste, consistency?
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3/8/12 at 10:09am