Egg white powder SMBC

Hi everyone!!

I’d just like to share this SMBC recipe that I made just now using egg white powder.

I browsed high and low to see if anyone has ever successfully made SMBC using egg white powder but to no avail. So with just a hunch, I tried and it turned out just fine! (believe me, I had my worries!)

Here’s my version:

Ingredients:
2 teaspoon egg white powder, diluted in 14 tsp of water
(this was the instruction that came along with my egg white powder; egg white:water=1:7, and this i think is the same as 2-3 egg whites)
50g white sugar
250g soft but cool butter

Directions:

1. Whip the diluted egg whites with sugar until u get stiff peaks, or when u turn the bowl upside down, the meringue stays put and doesn’t plop or slide down the bowl.
2. Add the butter gradually to meringue. it WILL be soupy at first, but continue to mix until it starts to settle. If it still curdles, then add a little bit more butter.
3. Add any kind of flavoring/coloring you want to like a normal SMBC

Here is how the texture is like once done.

NOTE:

1. I didn’t heat my egg whites because I heard that egg white powder are already pasteurized and I didn’t want to take any more risk of messing it up :p
2. Use the egg whites according to can/package that it came with. I opt for less water (the package said 1:7 or 1:8)
3. Soft but COOL butter helps the buttercream sets faster, I think.

So, for those who’ve had doubts on using egg wihtes to make SMBC, go ahead and try it today! It worked for me!