I made a chocolate cake, and I wanted cream cheese frosting, but the only thing I had was leftover macapone cheese, from the last time I made tiramisu.  Looking all over the internet for a frosting with macapone, without heavy whipping cream, or butter (because I didn’t have any of that), and low sugar, I found nothing.  So from my experience making tiramisu, I know you can make egg whites foamy enough, so maybe I can make frosting out of it so I gave it a shot.  Foam up the damn egg whites with 1-2 tbsp of sugar using a electric egg beater on high and then add room temperature 8oz of macapone cheese, and beat lightly for less than a minute, then gently fold together so the consistency is light and fluffy. If you’re worried about salmonella by eating raw egg whites for frosting, hell, don’t don’t let the egg touch the outside shell, or just buy organic eggs or something.  But you know what “the risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs.” And I’ve been eating tiramisu forever, and the base ingredient in that is raw eggs.

I frosted my homemade chocolate cake with this frosting and added (unsweetened) coconut flakes (to cover up my shitty bumpy frosting job) and it was amazing!  I’ll post more photos and update this post when I make it again, I wasn’t sure if it was going to work out this time, because it was all experimentation.  I’d say it was able to frost a 8-9in circular cake, just the top layer, you’ll have to double the potions if you want to frost more. Here’s the recipe:

• 2 egg whites
• 2 tablespoons of white sugar
• 8oz package of Mascapone cheese

Directions:

1. Put the Macapone cheese out for at least a half hour so it can reach room temperature.
2. Separate the egg yoke from the egg whites.  (DON’T THROW AWAY THE EGG YOKES YOU WASTEFUL PRICK, EAT IT!!!)
3. Add 2 tablespoons of sugar to the egg whites.
4. Beat the egg whites on high until the egg foam amount at least doubles in volume.  The egg whites foam will form soft peaks when you remove the beater, then you know it’s ready
5. Add the room temperature macapone cheese into the egg whites.
6. Beat the mixture on low, or by hand for less than a minute, do not over mix. (If you over mixed, the mixture won’t be so foamy or fluffy anymore).
7. Fold the frosting together gently, until it has frosting consistancy.
8. Ice your damn cake.

Here’s my final product on top of chocolate cake (I added unsweetened coconut flakes on top):