Marilyn...wrong frosting!! Re: date cake and meringue frosting...refrigerated?

[Guest guest]

With the egg whites, yes, it should be refrigerated.

Marilyn, I asked about the wrong

frosting. She made this from

www.nourishinggourmet.com. Do you still think this should be

refrigerated? She's concerned about the texture of the frosting getting

weird. Thanks so much. I'm trying to help her b/c she actually made this

for me! BTW...she said she would definitely cut back the honey next

time...it's REALLY sweet.

Honey Vanilla Seven Minute Frosting

3 egg whites

2/3 cup of honey (I used a scant two-thirds a cup)

pinch of salt

1 teaspoon vanilla

Put the unbeaten egg whites, honey, and salt into the top of a double

boiler over hot water. Beat with an electric beater on medium to high

speed, while you bring the water to a boil. Continue to beat for 7

minutes, or until the mixture forms soft mounds. Remove from the heat,

add the vanilla slowly and continue beating until frosting is stiff

enough to hold it's shape.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

With the egg whites, yes, it should be refrigerated.

Marilyn, I asked about the wrong

frosting. She made this from

www.nourishinggourmet.com. Do you still think this should be

refrigerated? She's concerned about the texture of the frosting getting

weird. Thanks so much. I'm trying to help her b/c she actually made this

for me! BTW...she said she would definitely cut back the honey next

time...it's REALLY sweet.

Honey Vanilla Seven Minute Frosting

3 egg whites

2/3 cup of honey (I used a scant two-thirds a cup)

pinch of salt

1 teaspoon vanilla

Put the unbeaten egg whites, honey, and salt into the top of a double

boiler over hot water. Beat with an electric beater on medium to high

speed, while you bring the water to a boil. Continue to beat for 7

minutes, or until the mixture forms soft mounds. Remove from the heat,

add the vanilla slowly and continue beating until frosting is stiff

enough to hold it's shape.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

With the egg whites, yes, it should be refrigerated.

Marilyn, I asked about the wrong

frosting. She made this from

www.nourishinggourmet.com. Do you still think this should be

refrigerated? She's concerned about the texture of the frosting getting

weird. Thanks so much. I'm trying to help her b/c she actually made this

for me! BTW...she said she would definitely cut back the honey next

time...it's REALLY sweet.

Honey Vanilla Seven Minute Frosting

3 egg whites

2/3 cup of honey (I used a scant two-thirds a cup)

pinch of salt

1 teaspoon vanilla

Put the unbeaten egg whites, honey, and salt into the top of a double

boiler over hot water. Beat with an electric beater on medium to high

speed, while you bring the water to a boil. Continue to beat for 7

minutes, or until the mixture forms soft mounds. Remove from the heat,

add the vanilla slowly and continue beating until frosting is stiff

enough to hold it's shape.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

>

> With the egg whites, yes, it should be refrigerated.

>

>

OK, thanks!

Kelley