Didn't work out for me. I whipped and whipped but it was still to runny for me. I've tried other recipes and had no problems. I think it's in the way it's prepared.

This icing is absolutely delicious! Although I'm not sure if it will go very well with the white cake I made, it does taste good.

I loved this frosting. I thought the hot sugar water would deflate the whites but as long as you drizzle it in slowly while whipping the whites you'll be fine. Perfectly sweet and lacking the traditional fat and 4 or 5 cups of powdered sugar that normal frosting recipes call for, this will be sticking around for a while.

When this recipe works, it's lovely. When it doesn't, it's difficult & finicky. One key is to make sure that the milk mixture is completely cool, as in room temp or cooler. You also need to make sure that the milk/flour is completely lump free otherwise you'll have little lumps in the frosting. You might want to strain the milk/flour mixture as you're adding it to the butter/sugar. My first batch looked a little curdled, but I just whipped the heck out of it with my Kitchenaid & it did come together. I did not have any grainy-ness issues with the sugar. It was completely dissolved. GREAT flavor! I would also use clear vanilla for a super-white frosting as a previous reviewer mentioned.

I tried whipping it with a wire wisk---not very smart...i ended up using an electric mixer...great recipe- gluten free so my little sister really liked it

I'm only giving this 2 stars b/c it was nice and fluffy. Otherwise is was a bear to mess with, stuck to Everything and tasted like someone melted marshmallows and added some vanilla.

I made this for a coconut chocolate cake and it was perfect. Nice and Fluffy with a marshmallow like flavor. Years ago I use to buy a box mix for fluffy white icing and this tastes just the same.

The flavor wasn't the greatest, but it did have the taste and consistency of marshmallow fluff. It was fluffy, held its shape well, glossy, white, and everyone liked it. I topped chocolate cake and then decorated with fresh berries. It was very pretty!

Well, it really DOES taste like marshmallows, that's for sure! My first attempt was BAD - glossy and beautiful, but it never fluffed at all. I tried again because I was pretty darn sure it was because I did the eggs first and let them sit for a few minutes. Bad plan. Second attempt is much closer, but I wish I hadn't run out of clear baker's vanilla. The first one had a really super-white tint while this one is just really white. :) It's pretty darn fluffy - EXACTLY like marshmallow fluff in every aspect, in fact. I want to try again - this time I will whip the dickens out of those eggs, way past soft peaks. I want a frosting that will hold a shape sharply... the second one holds a shape, but in a cute and mooshy way. Still yummy, though!

I love this recipe. I've made it before, but when I made it today, I didn't whip it as much as I should have so it didn't come out as stiff as I usually like. Awesome recipe though! My kids LOVE it!!!

eh, so so. Dried very quickly on the cupcakes, I guess we left them out to long? They harded up and the frosting cracked all over and wasn't edible anymore. Maybe my mistake.

This is very fluffy and yummy. I added a couple drops of coconut flavoring which everyone loved. Don't make it too far in advance though or the skin will get tough and sticky to cut. I liked how easy it was, but it looked difficult.

Was not really fluffy. Adding almond extract along with the vanilla helped the flavor. I probably wouldn't make it again.

Just like I remember it being! My mom used to make this all the time but she called it "Seven Minute Frosting" - I love it! I used almond flavoring instead of vanilla. I will keep this one around!

This icing was really good. It seems like every white icing recipe on here calls for lbs of butter or shortening. I added the almond extract and it did taste great with these chocolate cupcakes I made. It makes way more than 12 servings. I used less than half to frost 20 cupcakes. In case anyone is wondering, adding the really hot syrup to the mixture cooks the egg whites (thus making them fluffier), so you're not at all eating raw eggs/whites.