I use to work for a "Christmas" store that was opened all year long and we made Christmas cookies and made our own frosting. We would use egg whites by just stirring them into powder sugar with out beating the egg whites and we didn't add hot sugar syrup either. Just powder sugar, egg whites, white vanilla and a little milk and no customer ever got sick and our county health department knew about it too and never made us stop using that frosting. We even got it from a local resturant with its own bakery that uses it still and so does the place I work for. It don't get hard or crunchy like the 7 minute frosting, and only time the frosting is refrigerated is when the extra cookies are put in the frig or at night when we close. I use this recipe alot. My question is when you cut the cake in half, how do you get it even? When I make Boston Cream cake I can never cut it evenly, I mean its real uneven. Hi Kimberly, I know what you mean about cutting cakes. Mine used to be like roller coasters, until I took a class here at KAF a few years ago. (Elisabeth, you are a great teacher!). When you are cutting the cake, don't try to cut straight across all the way through the cake. Instead, cut in about an inch, then rotate the cake around and around, until you have made one complete round. Then cut a little further into the cake, going all the way around again. This way, you have better control and keep the blade more steady. Keep going until you reach the center of the cake, and your layers are divided. There are special tools you can buy with handles and wires, but do try this technique. It really does work!~ MaryJane

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