Can I substitute Egg Beaters Egg Whites for egg whites in a Fluffy White Icing?

[oli]

[No message]

 

[karennoca]

Here is what America's Test Kitchens say about this

Egg Beaters All Natural 100% Egg Whites
While they made an appealingly “fluffy, soft” omelet, these whites flopped—­literally—when we tried to bake with them. We learned that they’re twice pasteurized, making them unable to hold peaks when whipped or to rise properly in the oven when baked.

 

[marilynfl]

I didn't have any luck using liquid egg whites for Swiss Meringue Icing, but I also

may have screwed that up by zapping the butter to take the chill off. I think I made it too warm and it deflated the egg whites.

I also tried adding powdered meringue (dry egg whites w/ cream of tartar) and even that didn't help it stiffen.

Went back to "As God Made Them" egg whites and had no problems.