- Great for making meringues, royal icing and anything else that calls for egg whites
- Help your piping and flowers keep their shape in warmer temperatures
- Can be used as stiffening agents in recipes
Details: Primary ingredient for royal icing. Adds body to royal icing, meringue, boiled icing; stabilizes buttercream. Replaces egg white in many recipes. Resealable top opens completely for easy measuring. This versatile egg white substitute is better than real egg whites for making meringues for a tart lemon pie or cookies that won't fall flat and smooth royal icing that dries to a hard, glossy finish.
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