Both are "fluffy white frostings" and contain virtually the same ingredients,
the technique being the main difference. Having made both of these many
times, I can't tell a noticeable difference in taste or texture.
I find the technique for making White Mountain Frosting far less fussy to
work with and no beating in a double boiler on a hot stove.
Does anyone see a noticeable difference between the two?
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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