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Egg whites vs. Liquid Egg Whites

Discussion in 'Cooking' started by cybrkitn, Jun 12, 2014.

  1. cybrkitn

    cybrkitn We called it Bonko

    Joined:
    Sep 18, 2006
    Messages:
    7,120
    Don't know if anyone can help me with this question. I have a buttercream recipe that calls for 4 egg whites at room temperature. I do have the eggs but hate wasting the yolk. Can I substitute 100% pure liquid egg whites in the carton?

    I took a baking class at Sur La Table on layer cakes last weekend and would like to make DS (who will be turning 12 next weekend) a b-day cake with buttercream frosting.

    Thanks for your help!
     
  2. AineDeBruggh

    AineDeBruggh Earning My Ears

    Joined:
    Jun 25, 2014
    Messages:
    21
    It's probably far too late for this answer, but as far as I understand it liquid egg whites can be used for this purpose with no issues. Just make sure to read the carton to get the correct amount and have them at room temp just like you would for regular egg whites.
     

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