Frosting Without Eggs

This frosting is best made immediately before use as it sets quickly. However, if needed, it can be made 2-3 hours ahead and kept at room temperature, covered with plastic wrap pressed directly against the surface to prevent crusting. Rewarm gently over low heat if it becomes too stiff to spread.

Once applied to a cake or dessert, store at room temperature under a cake dome or loosely covered with plastic wrap for up to 1 week. The frosting will develop a firm, candy-like crust that helps preserve the cake beneath. Do not refrigerate, as condensation will make the frosting weep and become sticky.