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You must have a blender to prepare this frosting. Measure the honey, butter, cream, lemon juice and salt into the blender jar. Place the lid on top and process until well mixed. Add the egg white and process again. With the blender running on medium gradually sprinkle in the dry milk powder. If necessary stop the blender and scrape down the sides. Continue blending until the frosting is smooth and thick. Turn off the blender. Immediately transfer the frosting to a small bowl or resealable storage container. The frosting thickens as it stands. If you let it remain in the blender it will be difficult to get it all out. After scraping the inside of the blender, disassemble it reach all the nooks and crannies. Store the frosting in a sealed container in the refrigerator until needed. It can be tinted with food coloring or flavored with extracts as desired. After sitting the frosting will thicken up. Usually a few drops of flavoring and coloring are enough to thin it sufficiently for spreading. If you won't be adding additional flavoring or coloring then you may add a little bit of water to thin it as necessary. Start with 1/4-teaspoon of water at a time. Add, stir, and if necessary add 1/4 teaspoon more. If you add too much then you have to stir in more dry milk and the only way to get it smooth is in the blender. So instead of making yourself have to work too hard, be careful to thin the frosting 1/4-teaspoon at a time. The egg white in this frosting is not prone to developing salmonella because of the high acid content of the frosting. Salmonella cannot live in an acidic environment. If you are very concerned about the raw egg white, or have a compromised immune system then you may want to use a pasteurized egg product or 2-teaspoons powdered egg white and 1 tablespoon water. This recipe is great for decorating cupcakes or cookies and frosting layer cakes. After spreading the frosting smooth it will settle a bit and set up with a smooth, glossy finish. If desired you may sprinkle the frosting with coconut, or apply dried fruits or nuts for decorations. The best part though is that you get the nutrition of powdered milk, the natural sweetness of honey plus all the versatility of conventional frosting. Leftovers keep very well in the fridge. Because this recipe has both milk and egg white it 's best to keep it, and anything it frosts, in the refrigerator. Makes approximately 2-1/4 cups, or 36 servings, 1-tablespoon each. Per Serving (excluding unknown items): 42 Calories; 1g Fat (29.7% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 32mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Or, makes 12 serving, 3-tablespoons each. Per Serving (excluding unknown items): 126 Calories; 4g Fat (29.7% calories from fat); 5g Protein; 18g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 96mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
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