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?

i've recently seen a similar recipe where it was recommended for use on sculpting 3D cakes. they said it solidifies quickly when refrigerated.

Do you by chance have a link to that video? I know of a bakery that has the best ABC that crusts well but is still light and fluffy underneath so I'm wondering if they use egg whites at all. It almost tastes meringue-ish? But it crusts! How??

sry, no video. i saw it at a live demonstration. i'm curious how it tastes too!