Icing

From The Cincinnati Enquirer, April 6, 1994

Perfect topper for Wicked Cinnamon Rolls (see recipe).

• 1 1/3 cups powdered sugar
• 2 tablespoons skimmed milk (or cold lemon juice)
• 1 teaspoon vanilla

Pour the sugar into a small bowl. Boil the skimmed milk. Pour the milk over the sugar and stir until smooth. Add the vanilla. Stir until well-mixed. Spoon onto cinnamon rolls.

This batch of icing is fat-free.

Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press

Meringue Cream

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