The recipe book I was useing seyed cover the pot and not stir also the ingredients were halfed(I was trying to make variation of pink mountain frosting but that's besides the point at least I'm pretty sure)
Dear Ms. Sokal, I remember when I was little, my Mother would make a frosting that would set on my Birthday cake kind of hard and crunchy, very divinity like. Is this it? Did you have to add cream of tartar to keep it from seizing/or freezing up from adding the hot sugar water to the whipped up egg whites? Thank you in advance for your response . ❤🎉❤
@@louisdevalois4358 The cream of tartar is used to stabilize the egg whites in the frosting. Divinity is similar in that they both use cream of tartar for stabilization, but the candy is quite different from the frosting! Thanks for reaching out!!!
@@GailSokol Ms. Sokol, thank you so much for your response. Well then so does your recipe make a frosting that sets up a little firm then? I'm sorry about bothering you about this. Your recipe sure does look very, very good!
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The recipe book I was useing seyed cover the pot and not stir also the ingredients were halfed(I was trying to make variation of pink mountain frosting but that's besides the point at least I'm pretty sure)
Some recipes cover the pot to prevent crystals from forming. I have better luck with the way I do it. There are many recipe variations that exist.
Dear Ms. Sokal, I remember when I was little, my Mother would make a frosting that would set on my Birthday cake kind of hard and crunchy, very divinity like. Is this it? Did you have to add cream of tartar to keep it from seizing/or freezing up from adding the hot sugar water to the whipped up egg whites? Thank you in advance for your response . ❤🎉❤
@@louisdevalois4358 The cream of tartar is used to stabilize the egg whites in the frosting. Divinity is similar in that they both use cream of tartar for stabilization, but the candy is quite different from the frosting!
Thanks for reaching out!!!
@@GailSokol Ms. Sokol, thank you so much for your response. Well then so does your recipe make a frosting that sets up a little firm then? I'm sorry about bothering you about this. Your recipe sure does look very, very good!
@@louisdevalois4358 Mountain frosting sets up light and fluffy. Once refrigerated, the frosting will set up to a firm consistency.
@@GailSokol well then, I guess that that's what I am after. Yojr frosting looks divine. I need not look elsewhere. Thank you so much 💓!