I just made the most wonderful icing-
it has egg whites, sugar, cream of tartar and water
My question is- I added the sugar/water mixture to the beating egg whites
while they were mixing and whipped this for a bit- almost "cooking"
the egg whites-
Does this need to be refridgerated?
I was going to color it today and use it Friday.
Also, is this ocnsidered to be raw egg? Can I feed it to kids?
Thanks for the help!
Duplicate post. See http://www.cakecentral.com/cake-decorating-ftopict-654590-.html