From The Cincinnati Enquirer, April 6, 1994
Perfect for the Fat-Free Old-Fashioned Spice Cake Recipe. Also good for brownie and cookie icing and can be used to fill cookie sandwiches.
- 1 egg white
- 1/4 teaspoon cream of tartar
- 1 1/4 cups powdered sugar
- 1/3 cup boiling water
In a medium bowl, mix well the egg white, cream of tartar, and powdered sugar. Add 1/3 cup boiling water. Whip with an electric mixer about 10 minutes until it forms stiff peaks. Ice or store in the refrigerator in a sealed container until ready for use.
Will keep for 2 days in an airtight refrigerated container. Use just as you would whipped cream or as icing. When not sealed, top will firm and take on a marshmallow texture.
Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press
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