Substituting Meringue Powder For Egg Whites
Decorating By Sugarbunz Updated 12 Feb 2007 , 2:26pm by Bull
I am not comfortable using real egg whites in the MBC recipes yet, and I know that meringue powder "says" it can be a substitute. Is this true for the frostings? Also, I don't have a kitchen aid with all of the nifty attachments (I got rid of mine 1.5 years ago 'cus I was dumb!), so will it still work with just plain ole Jane mixing attachments? I want to try Toba Garret's recipe because I haven't tried a recipe of hers I didn't like, but I don't have the whisk and paddle attachments that she talks about using.
Oh and one more thing. If it IS ok to use the powder, does this make the meringue less perishable than with real egg whites. I use meringue powder in the regular bc all the time that I've kept out with no problems, or does the "reconstituting" make it as perishable as real egg whites?
I found the use of meringue powder to be a perfect substitute! I had the same reservations as you did about egg whites, so was happy to get such great results. I confess I am just glad that I did get a KA for Christmas because I think my hand would have fallen off holding that mixer! Just remember when you get to the part of combining the whipped meringue with butter, if you have to take a break to rest your hand just stick the bowl in the fridge and rest. It probably will take you a good 30 minutes of whipping once you add the butter to get it to combine right but its so worth it!
Well, I actually tried it a few hours ago and it did work. I just used my regular mixer (A 30+ year old Oster that my mom got for her and my dads wedding), and while I didn't have the right attachments it was fine. I was a little disappointed in the taste though. I guess I like the sweetness of regular buttercream and I am not a fan of whipped cream icings and this IMO tasted very similar. I know a lot of people like that so at least I know I can variate my offerings for friends and work now. I think it would taste a lot better with a little liquer added, but since it's for work I just used vanilla. I will be purchasing a Kitchenaid really soon. I miss my old one!
You can now buy pasteurized eggs, which would be safe for making icing
if you would rather have egg whites than the powder.
I have searched high and low for pasturized eggs and cannot find them anywhere. Have you actually seen them in the market?
look for egg SUBSTITUTE like Egg Beaters. they are now making a version that is just pure egg white without the yellow coloring. It is usually in the same case as the real eggs.
site w/ info on all whites Egg Beaters http://www.eggbeaters.com/products/eggwhites.jsp
Well, I'll be darned. We have a Kroger's in Newport News here in Virginia and we checked out there and they didn't have them. You would think that if one Kroger's sells them that they all would. We checked carefully but you can bet I'm going back there again and ask about them. Thanks so much for the information.
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