White Cloud Icing

If you could taste my memory of childhood birthdays it would taste like white cloud frosting. My mom made many Devil’s Food cakes paired with this icing, always topped with a lovely coat of sprinkles. When I think of birthday cake, I think of this recipe.
I am always surprised at how many people have never had this icing! I feel as though it’s my gift to humanity to share this recipe. I always get  lots of compliments and lots of questions. This is one of my favorite frostings to add to cupcakes for a thank you gift or to put on top of sheet cake for a gathering. I try to share the love whenever possible! Lots of people ask me what it is made of, many assuming that Marshmallow Fluff is involved. It has an incredible light and springy texture that is reminiscent of a marshmallow, but the flavor is much better in my opinion. It has a clean and bright flavor; like sugar and vanilla and that’s about it.
Make this as soon as you can. It’s just so fun! I prefer it on any form of Devil’s Food cake, with sprinkles. Lots of sprinkles.
Light and fluffy. No butter, no powdered sugar, dairy free.... and the best frosting you will every make! Pipes so easy, it's great for decorating cakes and cupcakes.
Light and fluffy. No butter, no powdered sugar, dairy free.... and the best frosting you will every make! Pipes so easy, it's great for decorating cakes and cupcakes.
Light and fluffy. No butter, no powdered sugar, dairy free.... and the best frosting you will every make! Pipes so easy, it's great for decorating cakes and cupcakes.

White Cloud Icing
Printable Recipe

2 egg whites, at room temperature
1/4 tsp. salt
1/4 cup sugar
3/4 cup light corn syrup
1 t. pure vanilla extract

Use a stand mixer. It will change your life. You can make this using a hand mixer, but it just takes time. In a clean bowl (any grease on your bowl or utensils will ruin the icing, egg whites hate grease!) beat the egg whites and salt on high speed until foamy. While the mixer is running, slowly add the sugar. Beat mixture until soft peaks form (when you pull the mixer out of the white mixture you should get a little point that bends over).

Bring the corn syrup to a boil over medium heat in a small saucepan. When the corn syrup comes to a boil, remove from heat. Slowly pour the hot corn syrup into the egg mixture while your mixer is mixing on high. Beat the mixture until stiff peaks form, about 5 minutes. Add the vanilla and mix to combine.

Use the frosting right away and eat any leftovers, it doesn’t store well. You can leave a cake that has been iced with this uncovered… any type of plastic wrap on it will be a mess. Add the sprinkles as soon as you are done icing, a thin crust forms and then the sprinkles won’t stick if you wait too long.

Finish up by letting your babies lick the bowl – the best part of icing-making for a kid!

Light and fluffy. No butter, no powdered sugar, dairy free.... and the best frosting you will every make! Pipes so easy, it's great for decorating cakes and cupcakes.
Light and fluffy. No butter, no powdered sugar, dairy free.... and the best frosting you will every make! Pipes so easy, it's great for decorating cakes and cupcakes.
Official taste tester approved!
cloud icing, seven minute icing, fluffy marshmallow icing, egg white icing

151 comments on “White Cloud Icing

  1. Not sure but I think that’s the same as Betty Crocker cookbook….7 minute frosting….had it on our cakes as a kis 50 or so years ago…geez, did “I” just say that. Yikes!

  2. I made the cloud icing tonight for the celebratory cake for the removal of my daughter’s appliance (mouth). Very very very sweet. I think I will stick with my original boiled icing from here on in. The corn syrup is too much

  3. It is the seven minute frosting. You can tint it too, very pretty. Was my first frosting I made as a kiddo in the 50’s, 60’s. I don’t think they made frosting in a can yet? It’s excellent on an angel food cake, a real classic made that way. Yum. Let’s eat.

  4. Double the sugar, corn syrup and vanilla to make marshmallow frosting. Dipped dairy free chocolate and vanilla cupcakes in it, and topped it off with candy mustaches. Note: if you do this, as soon as you frost and top the the cupcake you have to stick it in the fridge. Warning: frosting will slowly slide down the sides of the cupcakes. I put mine in cupcake boxes and then stuck the boxes in the fridge. Held up great. Thanks for the recipe! Found it on Pinterest (:

  5. My auntie used to make this for me for my birthday! Always on her homemade angel food cakes from scratch. I’ve had to switch to gluten free, but my angel food cakes from scratch were always missing this amazing frosting! YUM! we’ve always put food coloring in also!

  6. This is a variation of 7 minute frosting….a very old, traditional frosting. My mom used to make this, and there was also a similar icing you could make that came in a little box.

  7. I want to use this on Halloween cupcakes for my daughters class. I would need to make the cupcakes and icing the night before. Would it keep that long?

    1. It dries out a bit but I think you’d be fine! Do you have time to do a trial batch to see how the it hold up overnight in your neck of the woods. I live in the desert, so everything dries out :)

    1. It dries out a bit but I think you’d be fine! Do you have time to do a trial batch to see how the it hold up overnight in your neck of the woods. I live in the desert, so everything dries out :)

  8. My son’s birthday party is on sunday, can i use this frosting to frosting the cake? Can I use this on a Cake that won’t be eaten till the following day?? Thank you for sharing.

    1. It dries out a bit but I think you’d be fine! Do you have time to do a trial batch to see how the it hold up overnight in your neck of the woods. I live in the desert, so everything dries out :)

  9. This looks really good, but is it good for doing actual decorating? I’ve never been big on using raw egg in anything. Is it really safe to do this?

    1. It pipes onto cupcakes great and is so nice and fluffy, but it isn’t great for details things. My sister in law actually used this icing on her wedding cake! It was stunning! As far as the eggs… you are adding boiling sugar which boils at around 130 degrees to the eggs, so I don’t really think that they are still raw. I’ve been eating it my whole life!

    1. I would say more like 12-16. You’ll have a little extra if you make a double batch for 24 cupcakes but it’s better than going light. This icing is meant to be piled high :)

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