The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Dec. 9, 2008
OK, having made similar recipes and LOVING that yummy sea foam goodness, I wanted to respond to those reviewers who said that they couldn't get peaks to form. VERY IMPORTANT: there can be NO fatty residue on any of your equipment, and not even a SPECK of yolk in your egg whites, or peaks won't form. The whites just won't fluff up is there is any fat whatsoever! And it's surprising how little fat it takes to ruin your meringue. So...be careful, wash your utensils (even if they're already clean) before you make this. You'll love it!
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Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 26, 2007
Wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 26, 2006
I liked this, however I used it for a different purpose than to frost a cake. I used it to top the strawberries in a strawberry shortcake. I thought it worked out very well on this type of dessert. Thnx
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 18, 2006
Frosting came out fine, "gooey" as expected. The taste is very mild, about what you'd expect from sugar and egg whites, with a little vanilla.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 27, 2004
This was almost a complete disaster. It did not whip up or form peaks one bit. Eventually on the second try I added some confectioner's sugar and a handful of flour, whipped it again, and used it as a glaze for spice cookies. It worked really well for that purpose, so I'll give it two stars.
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Cooking Level: Expert

Home Town: Springfield, Illinois, USA
Living In: Greenbelt, Maryland, USA

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