Versatile White Frosting

Kansas has a face only a mother could love.

Sam and I (and Pax and Ash) traveled across land and sea to be home in Kansas for Christmas. We tackled the rough terrain of wind turbines and open plains, we swam through a sea of nothingness, and we made it back home in one piece.

We had a wonderful Christmas! It was good to see family and be back where we grew up. I always miss Kansas, however, Colorado is becoming my home.

I had a request while home to make my famous Christmastime peppermint meringues. Boy howdy are those great! They are airy and chocolately with a hint of peppermint. They crunch in your mouth while the smoothness of the chocolate evens out the texture.

I'm on a baking spree! Chocolate cakes today...who knows what tomorrow. I spent most of my evening researching cake decorating methods and got inspired to make a few cakes.

Here's a simple white frosting recipe. It would remind you of a whipped cream frosting without the richness or even marshmallow fluff without the stickiness or heavy flavor. It's smooth and light and would take to any flavoring you have in mind. I didn't have any vanilla in the house so the frosting tastes pretty simple. It's delicious! Very bright white!

White Cake Frosting

1 cup white sugar

1/3 cup water

1/4 tsp cream of tartar (I didn't have tartar, so I used baking powder as a sub)

a dash of salt

2 egg whites

Place egg whites in a mixer/mixing bowl

Mix first four ingredients in a saucepan and heat until sugar is dissolved and boiling.

Slowly add sugar syrup to egg whites and beat hard for a long time (until stiff like frosting).

Add Vanilla (or other flavor) and enjoy.

Happy Baking!