Very yummy tasting! But more a meringue than frosting. I was afraid of using raw egg, so I opted for powdered egg white. I also did not have cream of tartar, but looked up an alternative online (1/4 teaspoon lemon juice for every 1/8 teaspoon of cream of tartar).
It worked fine, using a stand mixer, taking about 10 minutes of beating. I could have eaten the whole bowl, right there in the kitchen, and not even spread it on the cake :)
The day after, the liquid in the egg white seeped into the cake (good thing, as it needed it). However, the meringue was a bit dry.
I would make this for an 'on-the-day' cake that will get eaten entirely (like a picnic or party). On the second day, I drizzled a bit of soft jam over it, and that helped. I would not make it for a keeper cake, as it quickly deteriorates.
Thank you, though, for providing an alternative cake frosting! I can envisage other uses for it, and will make it again for these.
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Very yummy tasting! But more a meringue than frosting. I was afraid of using raw egg, so I...