Our Albumen (Egg White) Powder is pasteurised, freeze dried egg whites.

The powder is easily constituted back to liquid egg whites by the ratio of 4g of powder to 40g of water per egg white.

Can be added dried to royal icing and cake batter mixtures with the liquid added later as part of the recipe.

The product satisfies Food Safety standards where eggs need to be pasteurised in uncooked products, such as royal icing, meringue style buttercreams etc.  

To reconstitute the egg whites, soak 4g Egg White Powder in 40ml cold water for 15-20 minutes – per egg white required.  So if your recipe calls for 3 egg whites, then soak 12g of powder in 120ml of cold water.  After soaking, blitz with a stick blender or electric mixer to remove any remaining lumps.    

American Buttercream - Use 1 tsp Albumen Powder per cup of ABC buttercream to strengthen it, for better crusting and to cope longer in humid weather.

Royal Icing –  Mix 20g of Albumen (Egg White) Powder with 100m of cold water and soak for 20 minutes.

Add 600g of Icing Sugar and a splash (1/2 to 1 tsp) of white vinegar.

Using an electric mixer, beat for 2-3 minutes on fast speed, until you achieve your desired consistency.