Anyone have more experience with this? I recently bought powdered egg whites ( no additives like guar gum, cream of tartar etc...) and reconstituted them per the directions, and then began making the frosting. Brought them up to temp with the sugar, beat till stiff peaks, then slowly added the butter...the BC is so fragile, and I have never had this happen with "real" egg whites. The manufacturer and several posted comments say that the powder and real are interchangeable BUT this recent experience tells me no.

Anyone else have this experience? Have any tips that I missed in making this really work? The powdered egg whites are more economical, but should I only use them say for Angel Food cakes and pure meringue uses?

Please help, I have a layer cake order to make...
Thanks for ANY and ALL tips!!!