This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Fluffy White Frosting

Read Reviews (397)

"This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake." — Vickie

Ingredients Edit and Save

Watch video tips and tricks

Heavenly White Cake

Special Buttercream Frosting

Simple White Cake

White Chocolate Raspberry Cheesecake

Whipped Cream Cream Cheese Frosting

Cream Cheese Frosting II

Carrot Cupcakes with White Chocolate Icing

German Chocolate Cake Frosting II

How to Make Buttercream Frosting

Sugar and Sweeteners

All about Cream

All about Eggs

Vanilla Extract vs Vanilla Bean

Original recipe makes 1 frosting for two layer 8 or 9 inch round cake Change Servings

1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar

2 egg whites
1 teaspoon vanilla extract

Check All Add to Shopping List

Directions

In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Kitchen-Friendly View

ADVERTISE WITH US

yes!!! this is a wonderful frosting...soon to become one of my staples. When coloring, it comes out with a beautiful shine. For me, i had no cream of tartar so i used a pinch of salt in my egg whites and let it sit in them before i whipped them. The salt or cream of tartar helps to denature the egg whites so you get a better, fluffier result! PERFECT!!!

—Miss Niecy

See full review »

Most Helpful Critical Review

Apr 29, 2010

I whipped this frosting for about 30 minutes, and still would not stand up when i piped it. Tastes like marshmallows, not so much like icing. My cupcakes turned out alright, but I will probably use a different icing ext time around. EDIT: The next morning the frosting turned into more of a froth...

—mirandafgt

See full review »

468 Ratings

See other versions of this recipe!

Jul 07, 2006

This frosting tastes like marshmallows, has a beautiful shine, and holds its shape well. I beat the egg whites in my kitchenaid until stiff before I began cooking the sugar and water. I rewhipped for a few seconds before adding the sugar mixture, and whipped while pouring it in. Don't stop whipping until the frosting becomes glossy/shiny. The sugar/water mixture never became clear for me, but I poured it in anyway. I added a teaspoon of lemon juice to the sugar water just to make sure it wouldn't crystallize. It was delicious with Wacky Cake VIII, for a great layered birthday cake!!

—ROXYSTARLING

See full review »

Feb 12, 2004

This is a perfect frosting for cupcakes-you can color it any color, then just dip the cupcakes in the bowl to frost them (you don't even need a knife!) Since it contains egg whites, it will dry out and become meringue-like if left uncovered. Keep the cake or cupcakes tightly covered and they should stay moist. Great recipe!

—Shannon

See full review »

Jan 10, 2008

Absolutely perfect! I had a craving for Wacky Cake and was tired of my usual powdered sugar icing so I tried this instead. I wasn't sure if the cream of tartar in my cupboard was still good but it worked. As other reviewers have said, this recipe makes plenty of light, fluffy, glossy, easy to spread frosting with a nice marshmallow flavor. With an egg white frosting, the key is to have a clean bowl and beaters without a speck of yolk. I don't yet own a stand mixer so I spent several minutes on it with my hand mixer but the results were worth it. My 8 year old daughter helped with it too. Why bother with store bought icing when you can make your own so easily? I can see lots of variations with this basic recipe too, as others have mentioned, with different extracts and using food color to tint. Fun!

—ANN MARIE01

See full review »

Jan 11, 2007

I liked this recipe. It turns out really pretty. It's very white and smooth. I liked the taste of it, it is not too sweet, but my kids didn't. I had them try it before I put it on my son's birthday cake. They didn't like it at all. I used a tip from another review and added 1/4 tsp of almond extract. They would eat it then. I actually like it better with the almond extract too. The 1/4 tsp adds just a hint of almond. I would add more if you are a big almond fan. I liked just the hint.

—pixiedust

See full review »

Nov 09, 2004

Yummy... just what I was looking for! Took a little extra effort than other frostings, but mostly just time waiting to whip enough. Not difficult... but just the fluffy, tasty frosting for my chocolate cake. Be sure to be patient boiling the sugar though. After a few minutes of boiling, little bubbles will appear on the surface. Don't take it off too soon!

—MollyMac

See full review »

Nov 06, 2005

This was a successful recipe for me. I made 2-9" rounds of the Black Chocolate Cake (available on this site) and needed something as a filling between the two layers. I used half this recipe and the result looked like a big Oreo cookie-really cute! The key to turning eggwhites into stiff peaks is an impeccably clean mixing bowl and beaters (no fat should remain) and a good electric mixer. My KitchenAid stand mixer with the whisk produced the stiff peaks with no problems and the icing was nice and fluffy.

—So Cal Gal

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

White Mountain Frosting

Fluffy Boiled Icing

Seven Minute Frosting I

Marshmallow Icing

Petits Fours Frosting

Fluffy Maple Icing

Fluffy White Filling

Party Cake Frosting

Snowy Boiled Icing

Seven Minute Frosting II

ADVERTISE WITH US

Nutrition

Calories
68 kcal
3%

Carbohydrates
16.8 g
5%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
< 1%

Protein
0.6 g
1%

Sodium
9 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fluffy White Frosting

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 68
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 9mg < 1 %
** Potassium 20mg < 1 %
** Total Carbohydrates 16.8g 5 %
** Dietary Fiber 0g < 1 %
** Protein 0.6g 1 %
** Sugars 16.7g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.