On Sat 25 Jun 2005 03:38:50p, Roy wrote in rec.food.baking:

> The seven minute frosting is where the ingredients are beaten while
> being heated while the white mountain is prepared like an Italian
> meringue.. Texture wise they are not different but I find more
> stability and versatility with the latter as I can blend it fat to
> convert it to a sort of light buttercream.

Thanks for your reply, Roy. I also prefer making the white mountain. I had
no idea you could also add fat to it. At what point do you do this? Can you
suggest an amount?

TIA

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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