I doubled this, added one extra egg white and left out the cream of tartar (that is really only needed when you are going to have the cake on hand for more than a day or two) I used on tsp of vanilla and one of maple flavoring (I wish I could find the alcohol free flavors) as it was for a butter pecan cake. I have enough icing for a 10 inch layer cake and a bunt cake PLUS some left over. I have a Kitchen Aid mixer and using the whip it took about 12 minutes to get the soft peaks but it spread very nicely and did not tear up the cake. It has been about an hour now, the peaks are still on the cake so it did not "soften slide and fall" and seems to be holding it's form very well. I am not sure if it will get the harder, sticky texture of boiled frosting and if it does I do not mind. Right now I am very very happy with this and will use it often!
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I doubled this, added one extra egg white and left out the cream of tartar (that is really...