camilla7 Recipe Reviews (Pg. 1) - (19701076)

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Fluffy White Frosting

Reviewed: May 8, 2011
This frosting came out light and fluffy, just like it said it would. It is a good idea to use pasteurized egg whites when making this to avoid the risk of salmonella. I believe the reasons that it come out too runny for some is that they either over beat their egg whites or they add the liquid mixture too quickly. That being said, I did not really like the flavour of the frosting. I normally LOVE meringue, but this frosting had a chalky after taste, possibly due to the cream of tartar. I would not make this again.
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