White Cloud Icing

White cloud icing is 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.

If you could taste my memory of childhood birthdays, it would taste like white cloud icing. 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. White cloud icing 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.

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.

Make this white cloud icing 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.
If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!

White Cloud Icing
  • 2 egg whites, at room temperature
  • ¼ tsp. salt
  • ¼ cup sugar
  • ¾ cup light corn syrup
  • 1 t. pure vanilla extract
  1. 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.
  2. With the mixer still 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).
  3. 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, as it doesn't store well. You can leave a cake that has been iced with this uncovered, since any type of plastic wrap on it will be a mess. Add the sprinkles as soon as you are done spreading the icing. A thin crust will form and the sprinkles won't stick if you wait too long!

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.
Finish up by letting your babies lick the bowl – the best part of white cloud 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
White Cloud Icing

219 comments on “White Cloud Icing

    1. I just made this and didn’t have not want to use corn syrup so I mixed a cup of sugar and 1/4cup of hot water then heated it up like the directions!! Looks exactly like it should!!

  1. I think if you add gelatin powder , whisk it with a little water and then incorporate before egg whites are done it will stay stabilized and you could refrigerate prepared cakes, cupcakes, cookies and it will be fine for at least till the next day ;)
    This looks so fun :D BTW, gelatin added this way to whipping cream is where I got the idea, that’s how you make stabilized w. cream, add that gelatin powder ;)

  2. Actually, I don’t have enough vanilla and I would like the frosting to be colored anyways, so I’m adding green (lime) jello. this will not only give flavor to sub. for the missing vanilla but it will stabilize. Then i’m gonna throw these in the fridge overnight :) Ya!…So excited!

    1. I have made this frosting for years. Generally, you beat everything with a hand mixer except the vanilla over a double boiler for 7 minutes. This will heat the egg whites so there is no health risk. You can then transfer the mixture to a stand mixer add the vanilla and continue mixing until stiff peaks are formed. You can make this the day before but don’t put it in the fridge or the moisture will ruin the frosting. This is also known as 7 minute frosting.

  3. Can anyone suggest a corn syrup substitute? Not something we see often in Australia and don’t want to go searching for just one recipe. TIA

    1. Use glucose syrup. It will work no problem. I’ve done it and sub all the time. I do the same when I make my marshmallows.

  4. Thank you! Thank you!! I remember this from my childhood, too. On special days at school, there were the cupcake moms that brought these amazing treats with fun colors . It seemed like that frosting was 3″ high!! This is the 1st recipe I’ve seen that doesn’t use marshmallow. I can’t wait to try it.

  5. could you torch this icing, so it looked like lemon meringue pie? i’m making lemon meringue cupcakes for a birthday and am trying to find an icing!

  6. I have been looking for a recipe like this! I also have a couple of questions about the icing. I have looked in several stores for egg whites and all I can find is the pasteurized ones is that ok to use? Because it says it wouldn’t whip well for meringues on the package. Did you use egg whites right from the carton? What about salmonella warnings does the corn syrup then cook the egg whites? Would I be able to use meringue/egg powder? Thank you Vicki

  7. Happy Easter. Found your recipe this morning, I wanted something quick and easy. I remember my aunt many years ago pouring the hot syrup into the whites and whipping by hand. She had an old beater set, the bowl that went around, but 55-60 years ago farm wives had muscles to do things by hand.
    But this morning I beat the egg whites too much, iced the cake and the icing was rough looking. I solved my problem by using colored coconut to make it look like a wonderful mushroom. I know that this recipe if not beaten as much as I did is a wonderful fluffy result.
    thanks from Mary
    p.s. I warmed the syrup in the microwave until it boiled. Just a fyi.

  8. For those asking about the danger of eating raw egg whites, the heat from the corn syrup “cooks” the egg whites.

  9. I made this yesterday! I was looking for a nice simple recipe that isn’t unbearably sweet. THIS was perfect! I didn’t have enough corn syrup so I just added more sugar. the only problem I ad was it didn’t really hold shapes very well when I tried piping, but if you use a simple circular tip (I used a thin one to add designs ) it should be fine! Also, I tried dying it, worked fine other than watering it down a bit.

  10. Hello! I just wanted to know how much frosting comes out of this recipe. If I want to make cupcakes, about how many cupcakes will this recipe cover?

  11. I made this today and it was REALLY runny. I even refrigerated it for 30 minutes. Any suggestions to make it firmer? The flavor is wonderful!

  12. This is fabulous!!! Thanks so much for sharing! :) My mother used to make this frosting for my birthday cakes with angel food cake, my absolute favorite! For those that are leary or questioning the raw egg whites, could they be substituted with meringue powder somehow? Again…. thank you, thank you, thank you!

  13. Best frosting ever. I’ve tried and tried to make frosting and it always fails. This time it worked out for me ! Yay! 🙌🏽 and my husband who doesn’t like frosting, ate it and liked it!

  14. My mom and later me made this icing a lot. Only difference is we cooked the sugar with the syrup until it spun a thin thread. Then slowly poured it into the beaten egg whites while beating the whole time. Once that is done you have to work quick or it will harden right there while working on it. It takes some pratice but it is really good
    icing and it will last more than a day. Same ingredients at this one. We called it boiled icing, not 7 minute, but boiled.

  15. Mine was not fluffy it looked great and tasted fine but I was hoping for a fluffy texture like your picture and I don’t know what I did wrong.

    1. I bet you had a little grease on something, that will make it not get fluffy and it happens if you aren’t pretty careful. I’d try again! It’s so good!

    1. When mine does that it’s because I had some trace amount of grease on my bowl or beaters, they just won’t beat right if there’s any kind of oil involved. How did it turn out???

  16. I have searched for this recipe for a very long time..I made it specific to the recipe and it turned out perfect..exactly like I remember it too..goes great with chocolate cake..
    I made sure my syrup was boiling hot and used right away so my eggs cooked with heat..hope that’s true..