Reviewed: Nov. 10, 2009

WOW. Loved it, and it looks great on the ice cream cone cupcakes.

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Reviewed: Nov. 7, 2009

I just used this for my two year old's birthday party. It was the first time making frosting so I was a bit nervous. It came off without a hitch and it looked wonderful I loved the shine I also tinted it different colors and it was bright and cheery. Everyone liked the way it tasted and received multiple comments. Me on a personal note would like for it to have more of a flavor next time I think I will try some different extracts.

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KHUNTON

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Reviewed: Oct. 30, 2009

made this several times, the only bad thing is you will likely eat most of it with a spoon!

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Charisma

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Reviewed: Oct. 29, 2009

While I would say that the name is misleading, and that this came out more like a very light fluffy marshmallow consistency than a frosting, this is a very good recipe. You have to be sure to work quickly with it before it sets, but it had just the shine I was looking for, and held it's shape exceptionally well. It also ages rather well, still had the shape I made it in and tasted great a few days later. One word of advice; leave it plain or eat it quickly if you add any decorations on the top, as while it does not crystallize on it's own, it did around the chocolate chips I used on it.

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Rachel

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Reviewed: Oct. 7, 2009

so good! I wanted to eat the whole bowl before I even iced my cake!

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Teffer K

Home Town: Greenville, Ohio, USA

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Reviewed: Oct. 6, 2009

Absolutely AMAZING!!! This is extra easy and such simple ingredients... LOVE, LOVE, LOVE it!!!!

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Tricia4me

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Reviewed: Oct. 4, 2009

WOW! This was wonderful! I made it exactly as written, and it turned out fantastic. It went perfectly with my lemon cake (which, I might add, wasn't anything special - just a mix). It fluffed up so beautifully, and held it's shape without needing to be refrigerated. Thank you for posting!

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Dana

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Lolo, Montana, USA

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Reviewed: Sep. 7, 2009

I just made this frosting..and..it doesn't taste very good. My 5 & 7 yr. olds would not even finish one bite. I loved making it, and it is so fluffy & white, but the taste is really disappointing. I think we are so used to canned frosting (very sugary), so this is tasteless compared to that. Darn. Be prepared, it makes a lot, but the taste may surprise you. Sorry.

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mombaker

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Reviewed: Sep. 7, 2009

Marshmallow-ey goodness. This frosting is shiny and beautiful. I used it on some cupcakes, and they were a huge hit!

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caterpillarkiller

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Reviewed: Sep. 5, 2009

The frosting was perfect for my Devil's Food Cake. And it was so much easier to make than my mom's recipe that requires standing over a double boiler with a hand mixer! I have made this several times now and each time it comes out pretty, shiney and delicious. I took the advice of other posters and added the sugar mixture at the beginning just as I started beating the egg whites and I haven't had any problems with it setting right.

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Mystry62

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Reviewed: Sep. 5, 2009

The prettiest frosting I have ever made, this was pure white, shiny, and smooth. I will definitely use it again but I plan to experiment with using coffee or brown sugar to give it a bit more flavor.

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Lindsey

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Reviewed: Sep. 3, 2009

This frosting is so easy to make, and it is delicious! I am so glad I found this recipe!

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Roseanne

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Reviewed: Jul. 27, 2009

Turned out just like marshmallow cream. I beat the frosting for at least 15 min. and it never fluffed up. I'm guessing I didn't beat the egg whites long enough. I might try this one more time.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 20, 2009

This was ok.,a little bit sticky but very easy to handle and color, thank´s

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Ana

Cooking Level: Intermediate

Living In: Monterrey, Nuevo León, Mexico

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Reviewed: May 15, 2009

This was a bit tricky for me at first. I tried adding the sugar mixture AFTER beating the egg whites - it never set up right - was more like a sticky mayonaise. Also, I think my bowl was too large. I gave it another shot . . . I used a smaller bowl (medium, like the directions actually call for) and I started adding (very slowly) the sugar mixture to UNbeaten egg whites & started beating on high speed. This worked PERFECTLY! by 6 minutes of mixing, it was already the perfect consistency. It was easy to color and I will definitely try it again with other flavorings. It was very light & ultra fluffy with a glossy sheen to it. It was pefect on a chocolate princess castle bday cake for a 4 yr old girl.

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mamabonz

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Reviewed: May 11, 2009

Big hit! Great for those who aren't pro's! Went great with Mom's choco. cake.

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Beth

Cooking Level: Intermediate

Living In: Conneaut Lake, Pennsylvania, USA

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Reviewed: May 9, 2009

I liked this recipe for its simplicity. It used ingredients I had on hand and was easy to throw together. Overall, it was ok, but it was more marshamallow-y, which wasn't what I was looking for this time. I did use raspberry extract in place of the vanilla to complement the cupcakes I was frosting.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: May 2, 2009

This recipe is so much easier to make than the meringue frosting over a double broiler. I made this for cupcakes and received lots of positive comments. It was super easy and quick. I highly recommend this recipe, esp. if you are looking for a buttercream alternative.

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6jacks

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Reviewed: Apr. 25, 2009

The frosting that my grandmother made.

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ar4stall

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Reviewed: Apr. 21, 2009

Great frosting. I loved it and it was so easy to use in a pastry bag.

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OhLaLa

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Fluffy White Frosting

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