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
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.
Yum! Can’t wait to try it 🙂 I’m wondering if you could put your tortilla soup recipe on here with how to use your green enchilada sauce in it? Thx!!
I’m this would be perfect for the ding dong cake. Everyone said It marshmallow fluff or buttercream. The ding dongs today the cream has to much of marshmallow taste. I know buttercream is to heavy. It not cool whip. I knew it was something else, and this is it!!!
★★★★★
Great idea sounds so good!
Oh, I have the same set of heart sprinklers! I am totally making these too…
Did you use icing sugar?
Just plain white sugar works best!
Are there any substitutes for the corn syrup? Thanks!
I have a friend that has made is successful with honey and I heard once that when this recipe was old/original that some people did some kind of boiling water and sugar together until a certain temp. so that it was this kind of texture. I don’t know the details of how hot to boil it to, but I do feel like there have got to be some options besides corn syrup!
I make marshmallow frosting all the time. Don’t throw out the leftovers bake little drops of it on low heat for 2 hours. You will have some tasty meringue cookies.
Your picture on the side is SOOOO cute! You look great! Also, that frosting is what I like to call a cloud of yummy goodness.
Was wondering if you’ve ever eaten icing from Publix? And if so is this similar? It looks close to it.
Renee- I have no clue. I am assuming Publix is a grocery store if that says anything 🙂 If that is true, and Publix has a typical “fluffy” grocery store kind of icing, then no it’s not the same. This has no greasiness to it at all but it’s not weird like marshmallow cream. It’s like a marshmallow meringue but much better.
Most grocery stores have a lovely fluffy icing, and if that is what you are looking you could look for a “stabilized whipping cream” icing recipe.
Good luck!
Renee, this recipe is nothing like Publix icing.
These look incredible! Do you think using liquid egg whites would work for the frosting?
Kelly- are the liquid egg white really eggs or an egg substitute? I’ve never used them… I say if they are eggs they would work (at room temperature!). I say it’s worth a try but I’m not for sure. Will you let me know if it works??
They’re real egg whites, they usually work when I make swiss meringue buttercream (but not italian mbc, weirdly). I just hate having leftover egg yolks! Thanks so much!!
I make homemade pudding with the extra egg yolks 🙂 I can’t wait to hear if it works for you. – Melissa
Can you add flavoring to this recipe? I would like to make a mint flavored icing with chocolate bits and am wondering if add the flavor and texture would ruin the icing?
Heather, great question! I’m sure that you could add any flavoring to taste, in place or in addition to the vanilla extract. As for the chocolate bits, I would just add them to the top like a sprinkle. I think they would get lost in the frosting (I don’t even think you could see them once added, I bet they’d just look like white lumps). That being said, I don’t think they would deflate the frosting either. I would add them as a very last step and just fold them into the finished frosting. If you try it I would love to hear!
Hi, Melissa! Thanks for sharing your recipe with us! Quick question: I live in Texas and my daughter’s birthday is in September. Hot & sticky. 🙂 Do you know how well this frosting stands up to humidity? The look of this frosting is exactly what I’m going for.
Thanks in advance!
Chelsye-
This icing is a GO for humidity! I grew up in Indiana which is very humid too, so I’m positive it will hold up, much better than butter cream for the heat too. I know you will love it, and hey, you can always take it for a test run too 🙂 I love samples and I’m sure your family will too! I would make the cupcakes or cake ahead of time, use the frosting, and then let it set for at least an hour before taking it out. Like I said in the recipe, it forms a light crust/skin and that will help keep the humidity out.
Awesome! I’m going to test this recipe and one other this week an see which one works best in Texas. 🙂 I’ll let you know what I find out. Can’t wait!!
Let me know how it goes. I’d love to see the other recipe you are trying too. I love new recipes 🙂
Well, I made it about 30 minutes ago and it was the easiest dang thing I’ve ever done next to opening a can. It tastes like a much lighter version of marshmallow cream, which is awesome. And on this rainy, high-humidity day, it’s held up really well so far. I even put it on a when a few of the cupcakes were still warm and it didn’t melt off or anything. I DID add a little under a tablespoon of cornstarch, per some friends’ suggestions. I think this will be the frosting I do for my daughter’s bday cupcakes! 🙂
I also just shot you that other recipe and a pic of my test run. Don’t laugh too much. lol
I have been looking for a recipe just like this for months. How stable is this at room temperature, meaning, can I make it the night before and bring it to work with me the next day? What about refrigeration? Thanks!!!
WONDERFUL at room temp! I normally make this a day ahead and I don’t refrigerate it. I think it would sweat if you did, so don’t 🙂 Some of the icing starts to soak into the cake and it is almost more moist if you do. We adore this recipe and you will too. Let me know how it turns out! M.
I remember making this icing with a cup of white sugar a little water and bring to a boil, until it is stringy when dripped from a spoon, first beat the two egg whites till frothy the keep beating and slowly pour hot sugar into the egg whites beats up beautiful add a tiny bit of vanilla, ,I’m 83 and that’s all we had for icing in those days ,
Prince George bc
Yesss! I bet that super similar to what the corn syrup does! I’m going to try your method, thank you for sharing. What name did you call your icing??
I’m going to test these out on my husband’s kitchen staff today (otherwise, I’ll eat them all). I will let you know!!
Something went wrong (it still tastes amazing). I added both the vanilla and peppermint extract and it turned very runny. I’m still going to bring them to my holiday party today but I wonder what went wrong (probably user error ;-)). I will try this again and go according to the actual recipe. Thanks for an easy, yummy recipe.
My daughter’s birthday party this year is going to be care bears. I’m making a rainbow cake, and this frosting looks like the perfect match! Does this spread like regular frosting? I’m making a round cake, but your suggestions only mention sheet cake.
It’s much much fluffier and smoother than a traditional buttercream and goes on really nicely. I double this for a double layer round cake and plan on a thick one inch layer of frosting in between the two cakes. It looks super pretty like that and that is normally what I make for birthdays. Top with sprinkles and you are good to go!
Good to know! I’ll try tripling the recipe since the cake is going to be three layers. Can’t wait to try it!
Will that recipe cover 12 or 24 cupcakes??
If you are going heavy on the frosting like the pictures above, then just 12 (but it doubles easily). If you are doing a lot less per cupcake, then you could get more like 18-24 out of it. It’s pretty cheap to make (especially compared to butter-creams), so I normally double it and let the kids eat any leftovers 🙂
Might as well double it… and forget the kids, I am going to eat the leftovers!
Hi 😀 This looks yummy! I’m having a baby shower for a friend after our evening church service. If I frost the cupcakes right before church will it hold up for the baby shower like 2 1/2 hrs later? Oh and I shouldn’t worry about like not cooking the eggs right? because they cook from the temp of the stuff you boil right? 😀 Don’t want anyone to get sick:D Thanks so much for the recipe!! 😀 Found you through pinterest!
This holds up really really well. I’ve made things the night before and it works great. The icing gets a bit of a shell or sorts and pretty much seals itself off from air. You are good to go. And adding that boiling corn syrup is hot enough 🙂 Let me know how it goes! Don’t forget the sprinkles…
I’m making it again!! The first time for the baby shower was awesome! The cupcakes looked so yummy and cute!! I love this and is now my go to recipe!! You were right!:-) thank you!
It’s easy and cheaper than buttercream, plus we love it! It’s totally a go-to for me and I’m SO glad you liked it. That icing with any sprinkles is just perfect.
Did you put the icing on with a piping bag? Or did you just spoon it on?
I piped it on… love that smooth look!
How many days does it keep? Justin case there are left overs
It doesn’t keep well at all… in fact you need to put it on the cake/cupcakes as soon as you use it… while it is still warm it is easy to get on but if you stir it or mess with it too much once it cools then the kind of deflates and falls apart.
My mother use to make this frosting with cream of tartar. I loved it creamy but not after it crusts over. She whipped it up over a double boiler.
I have made this Martha calls it 7 minute frosting it is no competition for butter cream
Hi Im just wondering about the sugar, do you use a icing sugar (ground powder) or caster sugar (fine granurls). Thanks 🙂
Just white granulated sugar 🙂 It doesn’t even need to be the super fine kind. Thanks!
Don’t you worry about eating raw egg whites? It could make you very sick.
Barb- Hey! I’ve had people ask this questions… I’m pretty sure that by adding the boiling corn syrup that you are bringing them up to heat enough. I’m don’t really know that that is the case, but I’ve been eating this icing very regularly my whole life with no problems. And my mom got it out of some cookbook from her wedding, so it’s not something we worry about! It’s up to you though. Good luck!
As long as the eggs/whites are pasteurized there is no danger. I drink egg whites in my smoothies and coffee for added protein.
Thanks for the tip!
I just tried it! Ive never been that successful getting my egg whites to coopporate but this time it worked! Mine did come out with kind of a liqure flavor. Does t. stand for tablespoon? I also used Mccormick imitation vanilla extract instead of pure VE so maybe that was it. Either way its still delicious! Is there a chocolate version of this?
Dayna! I’m so glad it worked. A small t is normally a teaspoon (I’ll change it to tsp. so it’s more clear) and a big T is a tablespoon. So you probably did have a bit too much of a good thing going on there 🙂 Honestly, I forget to add the vanilla half the time and it is still good! I have no idea how you could do this in chocolate… but I’ll play with it! Thanks so much for the comment. M.
Can you use this on a Cake that won’t be eaten till the following day??
Mine ended up without any flavor at all. I followed the recipe exactly, and it looks perfect, but has no taste! Any suggestions?
I say bump the vanilla up to a tablespoon and see if that better suits you. It won’t hurt the recipe.
This looks incredible! Question, can you color this? If it’s better than buttercream I have a b day party I need to make a cake for and I ask excited to try it out!
Yes! I just add a few drops of liquid food coloring at the same time I add the vanilla in the recipe. You’ll love it! It’s a lot of fun.
It’s DELICIOUS!!! and SO EASY! Plus, it holds up better than any buttercream I have ever worked with! Quick question…I have about 50 cupcakes to do. Can I double this, or does a couple single batches work out better? and did I read correctly that I can pipe my cupcakes and leave them on the counter overnight? Thanks! 🙂
I do and it’s normally just great. I live in Southern Utah and it is hot and dry right now. I just left out a cake with this icing on it for a little over 24 hours and it was too long. It still looked great but the icing kind of got dehydrated and a bit chewy. If you live anywhere with a pit of humidity though you are fine. I grew up in Indiana and my mom always left it out with great success. 24 hours was bit long on my part too… does anyone of that makes sense 🙂
It makes perfect sense, thank you!! I am from Michigan…so I NEVER know what the weather is going to be in 24hrs, lol! The cupcakes are for a surprise wedding shower we are throwing for my daughters teacher…the kids are going to love this frosting! Looked everywhere for those cute heart sprinkles you used but couldn’t find ’em, dang it!
I got them at a kitchen supply store that carries bulk sprinkles… I get a tub of sprinkles every year for my Birthday. LOL. Such a cute idea and I know the kids will LOVE it too!
What a cute bday gift idea for someone, sprinkles. Love it.
LOVED your feature on Bakeaholic Mama! WAY TO GO! I somehow missed this recipe when it was first posted, so I’m glad to have it now. Dairy and gluten free! WOOT!
p.s. Thanks for the shout-out, friend. Your nice words made my day!
I am not a ‘real’ baker girl, I just pretend and hope for the best. This recipe was so easy and turned out so fantastic that anyone could make bakery worthy cupcakes. I used a hand mixer (see…not a pro) and I was perfect!!! I am going to be the cool mom at school tomorrow and my son will a great cupcakes for his birthday!!
Whoot whoot! I made this with a hand mixer all through collage before I found a Kitchen Aid at a garage sale. LOL… no shame in that! SO glad it turned out.
I have used my stand mixer more in the last 6 months then in the 4 years I’ve had it! Sometimes I get confused on which attacoto use thou do you see a difference I do k ow whisk u get more air besides that?
I use the whisk one so that it gets lots of air. Hope that helps!
These look heavenly!!! Totally going to try this!! One question though, have you ever tried to make this with an egg white substitute?? I’m making cupcakes for my sons baseball party and one of the boys needs it to be gluten, dairy, egg, and nut free! Whew! How’s that for a challenge?? :o) Definitely making this “as is” for my family though!! Thanks!!
Oh!! And how much does this recipe yield? I need about 3 dozen cupcakes! :o)
It just depends on how much you use. I like a lot because it’s so light and fluffy. I normally plan on a batch of icing per one dozen cupcakes and then load them up 🙂 You could get away with 18 if you don’t pike it on…
That is a tall order and good for you for trying. I haven’t tried it with an egg sub but if it that stuff whips up like an egg white then I say it’s worth a try… will you let me know if it works?!
I have a yummy recipe for french toast cupcakes and i want to use this recipe for cloud frosting…do u think if I add maple syrup to this frosting if it would weigh it down too much?
thanks for the wonderful recipe,,i tried it even if my corn syrup is just 1/2 and still it looks amazing on my cupcakes,, i put pink color and use swirl tip,,this is really a go recipe,,super easy to make,,thanks
OMG! I LOVE this frosting! I am going to try this!
Is this regular granulated sugar or confectioners sugar?
It’s granulated… a little different from traditional icing but this isn’t your average cupcake topper 🙂
Can this be toasted like a marange or a marshmallow?
I have no idea. A kitchen torch has been on my list for years but I don’t own one and have never tried. If YOU try will you let me know?! Thanks! M.
I tried it with a lighter to see what would happen. Since this frosting is basically a homemade marshmallow fluff I was just too curious. It worked. It burns easy but I think with a torch it would be more even.
Good to know! How soon after you put the icing on did you do it? It develops a bit of a crust over time and I was wondering if it was better to let it sit or do it while it was still really soft… I’m excited to try it!
I torched them with a “Creme Brulee Torch” I bought at Cost Plus World Market. They look cute – they toast/burn fast, be careful. I didn’t eat one myself but heard they were good. Browned them about a half hour after frosting and served them about 12 hours later.
Can you freeze this?
I’ve never tried it but I’m sure it would not work at all. I think it would just turn to mush and weirdness, so I say no…
Hi! I have a recipe called 7 minute frosting which is just about identical to this and we freeze cakes that have that frosting. We put the cake in a covered cake carrier in the freezer. When we took it out we just left it in the carrier and left it on the counter to thaw. No problems.
That’s such a great tip, thank you for sharing!
corn syrup is the worst sweetener you can eat! has anyone tried this with an alternative?
It sure is! That’s why I only use it in this recipe and a caramel corn recipe that I love. Moderation right?! My friend Carrie over at Bakeaholic Mama used maple syrup with great success. Here’s the recipe with her adaptations!
http://www.bakeaholicmama.com/2013/08/applesauce-cupcakes-with-maple-brown.html
You are sweet to reply! Thank you!
This is really just an Italian meringue. It uses a simple syrup that you make yourself with sugar and water in place of the heated corn syrup. You shouldn’t have trouble finding a recipe on the internet.
Hi,
I made the cloud frosting today..I hope the heat from the corn syrup is enough to cook the egg whites throughly..I am paranoid about anything under cooked..I was reading about it, and it said it needed to reach a certain temperature..I’m not sure if mine did?
I tried a bit and it taste good, but would like to really eat one and enjoy it and not bee afraid of salmonella poisoning?
If I use these to frost cupcakes and want the icing to form a peak, do you think this icing will work? Also if I frost the night before will it be okay until the following day at lunch?
Do you use a whisk attachment ?
Yes ma’am! And it works great.
No corn syrup in my country 🙁 This looks so delicious, and easy. Wonder if there is any way to substitute the syrup?
Nor here so I used agave syrup (substitute equal quantity) and worked great.
Thank you for letting us know!
I torched them about 20 minutes after frosting. Haven’t eaten them yet – they’re for a party tomorrow – but they browned nicely.
I’ll be trying this recipe. It reminds me of merengue.
Can I substitute the corn syrup with honey or maple syrup? I won’t use corn syrup and would love to try this.
Yep… I’ve linked to another blogger somewhere in the comments who subbed maple syrup!
Thanks for sharing your recipe. Do you think it will be the same if food coloring was added or will it not be as fluffy?
You can tint it… it works just fine. Add it with the vanilla. It is such a glorious shiny white though, why do it 🙂
would a sugar substitute work in this recipe for those of us that can’t have sugar? Thanks!
Hi! I would like to know if I could refrigerate this together with the cupcakes or brownies. My friend likes to have a s’mores like feel to the brownies so I would like to know if this could substitute as a marshmallow frosting. The thing is, she usually refrigerates them since she could not eat them all in one go. Thanks!
Try a recipe for Italian Meringue. Very similar.
I am making a baby shower mini cake with 48 cupcakes. Im so excited to try this icing out on the cupcakes. I usually use Wiltons gel coloring in my buttercreams can I use it in this recipe as well? Thank you and look forward to searching your blog some more. 🙂
In my mind if you add the gel to the hot liquid before you beat it into the egg whites it would work fine… I would give it a test run if you have time though. Good luck!
How long can I store cupcakes iced with this? Can I make cupcakes and ice them 24 hours in advance of an event?
It really depends on the weather and if you are storing them covered or not. It would probably be better to make them the morning of instead of letting them sit all night long. If you have time I’d give it a test run. Utah is really dry and mine almost starts to dehydrate if I let it sit out too long before serving!
Could this be easily spread on a cake? I am making a cake for my brothers birthday and I wanted a soft and easy frosting that could easily be put on a cake. I am also making mini cupcakes.
Yep, it’s gorgeous on a double layer cake!
Would you recommend using this on cookies? I’m super excited to try it out!!
I have never even THOUGHT of putting it on cookies… you are so smart! I think it might be super good on something fudgy and sweet like chocolate cake mix cookies or something. Did you try it? What did you think?
I was hoping to try this frosting on a layer cake. Normally I would use buttercream and do a crumb coat, let that sit a while, and then make a thicker layer on the outside of the cake. I plan to cover the cake with fondant after that. Do you think the frosting would deflate underneath the fondant if I made it a day ahead? I live in Indiana but it isn’t too humid here yet.
Hi, what is the recipe for the cupcakes you have made here & are they also dairy free?
They were just a boxed cake mix. I don’t have a dairy free cupcake recipe but http://WWW.texinerinbaking.com might and her recipes are always great! Good luck friend!
Will this hold a shape when piping, like the star tip?
It’s not great to use for piping with that tip… I don’t like it anyways but I prefer a really clean look when I use that tip. I say try it… you might like it better than I do 🙂 Let me know what you think!
Oh my gosh! MY childhood birthday tradition was devil’s food cake with dream whip ‘fluffy white’ frosting which was almost like marshmallow creme!! CanNOT wait to try & make this frosting. I’m baking 24 dozen cupcakes for a friend’s wedding on Sunday. It’s my first time doing such an enormous thing. Wish me luck!! (& thanks for the recipe!:)
Chocolate Cake TWINS!!! Good luck on the wedding treats… stuff like that is so stressful until everyone tells you how awesome they are and then it’s worth it! So great to connect friend, don’t be a stranger!
Hi im sarah from Philippines.. I tried your recipe and it was amazing! thank you so much.. It’s a huge hit on my daughter’s birthday party.
This frosting brings back such memories for me. My mom used to make this all the time and place on a chocolate cake. I want to try on my next batch of cupcakes. Thanks for sharing.
Hi,
Can you tell me what frosting tip you used for the photos above?
It’s the large 2A tip from Wilton. I think it’s like $1.50 a Joann’s 🙂 Enjoy!
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!
I’ll have to ask my mom is that’s where she got the recipe! It sounds delicious!
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
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.
I’ve never thought to put it on angel food cake (which we love!), I better plan on dessert after dinner tonight 🙂
Can you freeze this if it’s on a fosted cake?
Nope, it doesn’t hold up well when frozen… it breaks the icing! Sorry but so glad you asked!
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 (:
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!
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.
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?
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 🙂
Can you use this on a Cake that won’t be eaten till the following day??
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 🙂
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.
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 🙂
Can you add food coloring to this frosting?
Yep, add it right after you add the corn syrup while everything is still hot and beat it in! Enjoy!
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?
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!
Great recipe! ! Is this for 24 cupcakes??? Have a party on Saturday and piping them the night before!
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 🙂
If I pipe them in the morning will they hold like around 4 pm?
I know this is going to sound silly but I just want to make sure. Are you using regular sugar or powdered sugar
Not silly! It’s just normal old white sugar. Weird huh?!
Trying it first thing tomorrow! Thanks! 🙂
Love this stuff! We call it 7 minute frosting 🙂 My favorite way to use it is on a double stack chocolate cake with chocolate pudding in the middle.
Wow that looks delicious. I can taste it just looking at those yummy cupcakes!! Have you tried using Maple Syrup in place of the corn syrup? We try not to use much sugar in our household. If not, do you think it would work and also do you think it would pasteurize the eggs?
My friend Carrie made this recipe with your changes! You can see her post here : http://www.bakeaholicmama.com/2013/08/applesauce-cupcakes-with-maple-brown.html
Does this recipe spread nicely? Like for frosting a cake?
Yes! We put it on cake all the time. Just spread it on the cake right after you make it because it doesn’t spread well once it sits!
I tried making this icing and I’m not sure what I did wrong. The icing came out very liquid not at all poofy and light. Did I under mix or overmix? Is it possible to overmix this.
Under mixed I bet. And egg whites can’t handle any type of grease. The few times I’ve made it and it was too runny was because my bowl or beaters weren’t clean enough.
Which is Better to use the paddle attachment or the wire whisk?
The wire whisk for sure! I’m glad you asked 🙂
This sounds great! Would Organic Cane sugar work just as well as white sugar?
Yep! I’ve done it lots. It may turn out a little less white though since some of the organic sugars are a bit more brown in color. Not a big deal though.
Can u use reg corn syrup , will it just discolor the icing?
I just use normal corn syrup…
Can I add food coloring to make this black?? Will it mess with the consistency do you think?
Black is such a nightmare to make, I think it would be really hard. But the ingredients are pretty cheap (besides the food color…) you might try it if you are feeling brave!
Can I use dark corn syrup if that’s all I have?
Hmmm… I think it might make the icing not as stark white but it would still make an icing. It might be tan though!
How many
cups of icing does the recipe make?
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!!
Will the frosting be good if I make an decorate today and serve tomorrow?
You are better off making it the day of… the weather can make it a bit weird!
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 😀 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 😉
I like the idea, but did you try it for this recipe? Was it good?
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!
How much gelatin/ jello powder did you use? Wanting to make a nigh before! Thanks!
You don’t use any, just the things called for in the recipe!
What about eating uncooked eggs? Isn’t there a chance of salmonella?
similar concern, but my concern is more on the uncooked eggs for infant/toddler. :-/
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.
Hi! The eggs are cooked with the heat of the boiling corn sirup when you add it.
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
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.
I added Oreo crumbs after the mixing and it looks awesome an tastes so good!
Say what?! You’ll have to tell me if you loved it!!!
I tried this, twice. They look less fluffy than the photo, what could be the problem? Thanks in advance.
I would beat it longer probably to have more air incorporated into it…
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.
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!
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
I think the corn syrup cooks the egg whites so I just use them from my eggs that my chickens lay! It makes about 6 cups of icing.
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.
For those asking about the danger of eating raw egg whites, the heat from the corn syrup “cooks” the egg whites.
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.
Is this recipe become hard enough to put fondant over it?
I don’t think it is… in my mind it’s too soft, but that being said, I’ve never worked with fondant.
Does this frosting need to be refrigerated?
I don’t put it in the fridge, I think it my sweat or something weird.
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?
It just depends on how heavily you frost them. I normally get 8 to 10 cupcakes out of it but I like a lot of this icing!
What is the nutritional values for this frosting?? Thanks 🙂
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!
What about adding color…any suggestions?
I like to add a little liquid food coloring when I add the hot cory syrup mixture! Works great.
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!
Cabin use food coloring with this recipe? If so which one gel or liquid?
You can, I have used both. I add it when I add the hot corn syrup mixture.
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!
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.
That’s so neat! I think I’ll try that next time. Thank you for sharing.
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.
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!
I’m making this frosting right now and it refuses to make stiff peaks help please now?
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???
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..
Perfection
I just frosted Banana Tres Leches cake with this frosting!?Also added coconut extract along with the vanilla and light yellow food coloring, sprinkled with toasted coconut! Beautiful!
How many cups of icing does this make? Need to know asap, thank you!
About 6 cups total!
Is there something I can substitute for corn syrup?
Honey or brown rice syrup might work…
Just made this. My husband’s boss asked me to make am angel food cake with an icing his grandmom used to make. He didn’t have a recipe just that it had egg whites, sugar and corn syrup. Wow! So light and not sweet at all which really surprised me. I think I liked it better before adding the vanilla though. The vanilla kind of overpowers the subtle taste. But outstanding! Thank you for sharing.
★★★★★
Just made the frosting. It’s good! However I wasn’t sure how to spread it so it looks pretty like yours. Also, how long does it hold up? Like for taking cupcakes to a party.
I like in the dessert so it starts to almost dehydrate if I make it too far in advance and too much humidity makes it get sticky. So you can make it 12-24 hours ahead of time and frost the cupcakes right away but more than that is iffy.
Thank you for this idea! I need to make 100 cupcakes so I’m in need of an inexpensive frosting and this looks great. I have a couple questions. First, will it hold food coloring? Second, you say to use right away. We will be frosting these in the morning but not serving them until night. Is that okay? Finally, how did you get the shape shown. Are they piped? Thank you!
Yep, add the food coloring to the corn syrup before you beat it in, works great. And I mean put it on the cupcakes right away, it’ll be ok if it’s put on the cupcakes in the morning and then they are eaten in the afternoon, just be sure to add any sprinkles or anything right when you frost them. Once they sit and little “crust” forms on the icing and they won’t stick after that. I just piped that on with a plain super chubby tip. I can’t remember what the number is.
Absolutely fantastic! The best icing I have ever had! Very easy to work with. Nice and Fluffy. Will definitely use on all of my cupcakes from now on. Had to get rid of the extra asap or I was going to eat it all!
Tip: The icing becomes flat and fills with air bubbles very quickly if it is not used right away (like within 5 to 10 mins). The good news is all you do is place it back on the mixer for 1 to 2 mins and it goes right back to its original state.
★★★★★
Just made this…fantastic and easy. Thanks
★★★★★
havent tried it, but it sounds tasty!
★★★★
This is my favorite of all !!! My mom was the only person that I knew that made this and I love it !!! Thank You so much for sharing this recipe !!! She has passed away going on 3 years now and a few years before that she had a hard time remembering how to make it. So I didn’t have the recipe til now …. Thank You again !!!
Would maple syrup be a suitable replacement for the corn syrup? Does the cake need to be refrigerated with this icing on? It looks delicious!
I haven’t tried it with maple syrup but I would love to know if it works and it does not need to be placed in the fridge!
Awesome !!! Quick and perfect! Thank you for sharing!
★★★★★
Made this and absolutely LOVED it!!!
Tried it on vanilla cupcakes, hoping it pairs well with other flavors so I cam use it Always!
Love This Recipe!! Can You Send Me A Link To This Please! I Can’t Save It, And I’m Not On Regular PC. Thank You.
★★★★★
My mom made this recipe 70 years ago – surprised someone brought it back – it is definitely like making your own marshmallows
When do you add the salt. With the sugar
With the egg whites!
This was the easiest icing I’ve ever made. It’s delicious.
★★★★★
And it’s inexpensive and so pretty! I’m glad you liked it too, it’s forever a favorite in this house.
Thank you! Thank you! Thank you! Especially for the video. My mom used to bake wonderful cakes from scratch (I didn’t inherit the cooking gene, only the eating gene) and she would make this icing. I loved it.
she has since passed away. This reminds me of her so much. With the video, I may brave this for my son’s birthday this weekend.
Does this work for a 1st birthday smash cake? I was just concerned that the shell that forms won’t be gooey enough for photos.
SO sticky still! It would be PERFECT for that reason, sticky but not greasy! I can’t wait to see pictures!
I have scoured the internet for days trying to find a marshmallow icing that is stable enough to make ahead of time and can be toasted. This looks like the perfect recipe for the s’more cupcakes I plan to make. Thank you! I’m happy to have came across your page.
It should work great! You are going to love it. I’d love to hear what you think!
How would I add Cherry flavoring to this frosting?
Just add the desired amount in place of the vanilla extract at the end! It’ll work great.
Thank you so much for posting this recipe! My Aunt made this icing to top all of our birthday cakes growing up. It is delicious, gorgeous, and timeless. Perfect for any occasion!
★★★★★
Hi
I used this on a double layer cake, but when I cut into the cake the frosting deflated so to speak and just looked like a thin layer of stretchiness if this makes sense between the layers.
Should I use more frosting between layers next time or is there another way to avoid it??
★★★★★
If you make a “dam” our of butter cream around the edge so that it holds the weight of the cake off of the fluffy icing a bit in between the layers it works a lot better.
So, that would be a separate frosting recipe of traditional buttercream to make this “dam”??
Yes, I normally just deal with squished icing in-between the layers because I’m not going to make a buttercream dam most of the time. Or I’ll do something totally different than the white cloud in-between (maybe do a fruit filling or a pudding layer…)
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!
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…
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!