Will this recipe posted by curiousbaker in 2005 here (http://chowhound.chow.com/topics/277826) work on an ice cream cake? I'm mostly concerned with it's ability to freeze and thaw and still look and taste great. Also ... I'm assuming I can add any flavor or color by the usual methods.... Thanks!
4 egg whites
1 cup sugar
3.5 sticks butter, room temp
Put whites and sugar in a bowl over simmering water. Whisk until sugar is dissolved and mixture is warm to the touch. Remove from heat. Whip until cool. Add butter piece by piece. Whip like heck.