This recipe is so versatile! It can be used as a pie filling, frosting and filling for a 2 or 3 layer cake, or as a mousse. It is so, so easy, and has never failed me. It is also really, really delicious.
Total Time: 15 minutes
Yield: depends on how you use it
Source: The Fannie Farmer Baking Book, 1984
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Although I appreciate the versatility of this recipe, I would be concerned about eating raw eggs.
Raw eggs??
Is it safe to use eggs, however well beaten, uncooked?
As long as you are using pasteurized eggs and don't have any specific health concerns, it should be fine. Many older recipes use uncooked or undercooked eggs.
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