My mom’s Easy and Extra Fluffy White Cloud Frosting is a light and bright, not-too-sweet topping to douse on cupcakes and cakes of all varieties!
Easy and Extra Fluffy White Cloud Frosting
This is such a neat recipe and one I have loved since I was a girl. My mom would make this frosting recipe often, and she’d top a Devil’s Food cake or cupcakes with it. My favorite part was she’d let us do the honor of loading the cake up with sprinkles. It’s one of my favorite memories growing up!
People often ask me what this frosting tastes like because it’s a little different than your typical icing. It has a bright and light flavor, and isn’t overly sweet. The texture is super puffy and fluffy; it will remind you of an extra-light marshmallow cream spread. It’s also crazy and unusual that this frosting recipe is made without butter or powdered sugar. It’s so unique!
How do you store white cloud frosting?
Because this is SUCH a light frosting, it sort of loses its consistency over time if you don’t use it right away. I’d recommend icing whatever cake or cupcakes you’ve made, and then either eating or tossing leftovers if you have any. But it’s so good, you won’t want to toss it. Get out a spoon, friend!
What do you put white cloud frosting on?
This frosting goes so great on so many things. You can pile it high on chocolate cupcakes, like the pictures here, or really any cupcake that vanilla-flavored frosting tastes good on. You can also put it on any other favorite cakes or favorite desserts, including Angel Food cake, vanilla cake, or a cookie cake. I wouldn’t put it between the sections of layer cake because it’s too light to support the weight.
How do you make the best white cloud frosting?
Here are my tips, passed down from my mom, for getting the BEST white cloud frosting:
- Use a stand mixer. Because you add a lot of the ingredients as you’re mixing, it’s way, way easier to use a stand mixer rather than a hand mixer.
- Make sure your bowl and utensils are clean. Egg whites do NOT handle grease well, and the consistency won’t end up great if there’s butter or oil on any of your materials.
- Slowly add your sugar and corn syrup. When it’s time to pour the sugar into the mixer bowl, do it very slowly to allow everything to incorporate well and form the best soft peaks. Same goes for when you add the hot corn syrup!
- Use it immediately. If you don’t, it sort of de-fluffs and loses its great shape and fullness. Also, add your sprinkles or other decorations right away because they stick best right after icing!
White Cloud Icing
- Prep Time: 10 min
- Total Time: 10 min
- Yield: 4-5 cups 1x
Description
My mom’s Easy and Extra Fluffy White Cloud Frosting is a light and bright, not-too-sweet topping to douse on cupcakes and cakes of all varieties!
Ingredients
- 2 egg whites, at room temperature
- 1/4 teaspoon salt
- 1/4 cup sugar
- 3/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
Instructions
- 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.
- 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).
- 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 right away.
Notes
- 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 frosting 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.
- This recipe doubles well.
- This is enough to frost 18 cupcakes or the outside of 1 layered cake. This is not a great icing to fill a layer cake. The cake kind of smashes it into nothing, and you don’t have a nice layer in the middle anymore.
- Category: dessert
- Method: no bake
- Cuisine: American
Keywords: frosting, icing, cake, cupcake, dessert, white cloud, egg free, gluten free
Want To Save This Recipe?
I love these older pictures still 🙂
Some cupcake, cake, and frosting recipes you might like:
- Sweet Tooth Fairy’s VaNIElla Squared Cupcake Copycat Recipe
- Cherry Chip Cupcakes
- Lightened Up Chocolate Cupcakes
- Party Cupcakes
- Pink Lemonade Cupcakes
- Lemon Chiffon Cake
- Rich and Fudgy Flourless Chocolate Cake Recipe
- The Best Easy Apple Cake
- The Best Strawberry Shortcake, Two Ways
- Chocolate Molten Lava Cakes
- Pumpkin Sheet Cake with Caramel Frosting
- Watermelon Cake with Whipped Cream
- Chocolate Zucchini Cake
- Extra Thick Pumpkin Cake
- Grandma Shoaf’s Quick and Easy Chocolate Sheet Cake
My mom’s Easy and Extra Fluffy White Cloud Frosting is a light and bright, not-too-sweet topping to douse on cupcakes and cakes of all varieties!
This post was originally published in 2012 and has been updated and rephotographed in June 2019.
Thanks! And I also had another question, what happens if you over-mix the icing?
If you mix if for too long, it doesn’t “break” or anything but it starts to cool too much and then it doesn’t pipe nice and smooth when you want to put it on the cupcakes.
By far, this recipe is the best! My mom is a diabetic and it’s not super sweet. She loved it and I did also!
I’m so glad to have found this recipe, thank you!! I’ve made it once, and it does work beautifully. Quick question— how would you adapt the recipe to make it chocolate flavored?
I really don’t know. I wonder if you could use some kind of chocolate liqueur for flavoring? But it wouldn’t be brown in color…
I haven’t tried making this yet, but it looks so yummy! QUESTION: Will it hold up enough for a triple layered cake covered with fondant. I just need to make sure the frosting wont start to squeeze out the sides. Or would you suggest I make the outer ring with regular buttercream to hold in your frosting? I really want to use this as buttercream is so thick and too sweet.
It doesn’t work well for layered cakes, the weight of the cakes makes it kind of absorb into the cake, it’ll look like you never added icing in the first place. I’d do a butter cream ring first like you mentioned, not because it leaks but it almost deflates with the weight!