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Make light, fluffy white Frosting Without Butter using just egg whites, sugar, and corn syrup. This classic meringue frosting creates glossy, cloud-like peaks perfect for cakes and cupcakes.
Quick Recipe Overview
WHAT: Light, glossy meringue frosting made with egg whites, sugar, and corn syrup instead of butter.
WHY: Creates a fluffy texture that’s less heavy than buttercream frosting while delivering sweet, vanilla flavor.
HOW: Beat egg whites to soft peaks, add hot corn syrup while mixing, then whip to stiff, cloud-like perfection.
Table of Contents
- Quick Recipe Overview
- Why You’ll Love This Frosting Without Butter Recipe
- Ingredient Notes
- Featured Review
- Easy and Extra Fluffy White Cloud Frosting Recipe
- How to Make Frosting Without Butter
- Substitutions & Variations
- FAQs for Fluffy White Frosting
- My Best Tips for Making Frosting Without Butter
- Storage & Reheating Tips
- Similar Recipes to Try
- More Icing & Frosting Recipes to Consider
Why You’ll Love This Frosting Without Butter Recipe
- Made without butter or confectioners sugar
- So light and fluffy like a super-puffy marshmallow cream
- Great icing for any flavor of cake or dessert
🩷 Melissa
People often ask me what this icing tastes like because it’s slightly different from your typical icing. It has a light flavor and isn’t overly sweet.
The taste is super puffy and fluffy; it will remind you of an extra-light marshmallow cream spread. It’s also crazy and unusual that this easy recipe is made without butter or powdered sugar. It’s so unique!
My mom would often make this icing recipe, and she’d top a chocolate sheet cake or chocolate cupcakes with it.
My favorite part was that she’d let us do the honor of loading the cake up with sprinkles. It’s one of my favorite memories growing up!
Ingredient Notes
Light Corn Syrup: This creates the signature glossy finish and stable structure. The hot corn syrup essentially cooks the egg whites as you pour it in, making the frosting safe to eat. Don’t substitute dark corn syrup—it has a strong molasses flavor that changes the taste completely.
Egg Whites: Room temperature eggs whip to greater volume than cold ones. Separate your eggs carefully—even the smallest amount of yolk will prevent proper whipping. Save those yolks for custard, hollandaise, or homemade mayonnaise.
Pure Vanilla Extract: While it seems like a small amount, quality vanilla extract makes a noticeable difference in this simple ingredients frosting recipe.
See the recipe card below for full information on ingredients and quantities.
Featured Review
Helene Lancor ⭐️⭐️⭐️⭐️⭐️
September 11, 2025
Made today but used 1/4 c pure maple syrup and corn syrup to equal 2/3 cup with coconut extract topping with sprinkles and toasted coconut. Tastes amazing.
Easy and Extra Fluffy White Cloud Frosting
Video
Ingredients
- 2 egg whites, at room temperature
- 1/4 teaspoon salt
- 1/4 cup granulated 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.2 egg whites, 1/4 teaspoon salt
- With the mixer still running, slowly add the sugar. Beat mixture until soft peaks form. When pulling the mixer out of the white mixture, you should get a little point that bends over.1/4 cup granulated sugar
- 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.3/4 cup light corn syrup
- 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.1 teaspoon pure vanilla extract
- Use right away.
Notes
Nutrition
How to Make Frosting Without Butter
Step 1: Beat egg whites and pinch of salt on high speed with a mixer until foamy.
Step 2: Slowly add the sugar, and beat the mixture until soft peaks form.
Step 3: Bring the corn syrup just to a boil over medium heat.
Step 4: Slowly pour the corn syrup into the egg mixture with mixer on high, beating until stiff peaks form, about 5 minutes. Make sure to scrape down the sides of the bowl as needed.
Step 5: Add the vanilla, mix once more, and frost a cake!
Substitutions & Variations
Flavor variations
Replace vanilla extract with almond extract, peppermint extract, or lemon juice for different flavor profiles. You can also add a few drops of food coloring during the final mixing stage.
Cream of tartar option
Add 1/4 teaspoon cream of tartar with the salt to help stabilize the egg whites for even better structure.
Chocolate version
Fold in 2 tablespoons of cocoa powder after stiff peaks form for a light chocolate meringue frosting.
FAQs for Fluffy White Frosting
This icing is perfectly white because there is no butter in it! If your favorite vanilla buttercream icing has a yellow tint, you can use a very small drop of violet food coloring to counteract the yellowish tint.
Yes, this recipe doubles well. One batch is enough to frost 12 cupcakes, so doubling will frost 24 cupcakes.
Yes! This extra fluffy icing is the perfect topping for cupcakes. Pipe the icing onto the cupcakes or frost your cake right away because once the icing sets up, it’s hard to spread and doesn’t pipe well.
Grease is the enemy of meringue frosting! Even the tiniest amount of oil, butter, or egg yolk in your bowl will prevent egg whites from reaching their full volume. Always use a completely clean, dry bowl—preferably stainless steel or glass. Wipe down your mixer attachments with a bit of white vinegar or lemon juice to remove any residual oils. Also ensure your egg whites are at room temperature, as cold eggs don’t whip as well
My Best Tips for Making Frosting Without Butter
☞A Stand Mixer Makes All the Difference: 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.
☞Grease Is the Enemy: 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. Make sure your bowl and utensils are completely clean and dry before you start.
☞Pour Slowly for Perfect Peaks: 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!
☞Time-Sensitive Frosting: If you don’t use it immediately, 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!
☞The Hot Syrup Secret: Bring corn syrup to a full rolling boil. This is crucial for the proper texture. Under-heated corn syrup won’t create the right consistency, and you’ll end up with frosting that won’t hold its shape
What to Put Meringue Frosting On
This icing is a dreamy addition to so many things. I love to put it at the top of cupcakes, carrot cake, or cinnamon rolls for a lighter alternative to traditional frostings.
You can also put it on any other favorite cakes or favorite desserts, including homemade angel food cake, coconut cake, or even a cookie cake.
The one way I wouldn’t use this amazing icing is by putting it between the sections of layer cake. It’s too light of an icing to support the weight of layers.
Storage & Reheating Tips
Immediate use
This quick frosting must be used right away – it doesn’t store well and will break down if kept in the refrigerator or left sitting.
Frosted cake storage
Store frosted cakes uncovered at room temperature for up to 2 days. The frosting will form a light crust that helps it hold its shape. If you must refrigerate, place the cake in the fridge uncovered rather than in an airtight container.
Not freezer-friendly
This meringue frosting doesn’t freeze well and will weep and separate when thawed.
Make-Ahead Note
Unfortunately, this isn’t a make-ahead frosting. Plan to prepare it right before you’re ready to frost your cake or cupcakes. The recipe doubles easily if you need more, so you can simply make a larger batch when needed. Total time from start to finish is just 10 minutes!
Similar Recipes to Try
- Cream Cheese Frosting: Made with full-fat cream cheese, it creates a smooth texture that’s perfect for spreading.
- Peanut Butter Frosting: It’s a lusciously creamy and irresistibly nutty topping that adds a delightful twist to a variety of desserts
- Coconut Pecan Frosting: It’s a blend of coconut, pecans, and caramel-like sweetness
- Strawberry Frosting: It’s infused with the vibrant flavors of fresh strawberries
More Icing & Frosting Recipes to Consider
Simple Gingerbread Recipes
The Perfect Icing for Gingerbread Cookies
Cut Out Cookies
Sugar Cookie Icing Recipe for Perfect Holiday Decorating
Frosting Recipes
Caramel Cake Frosting
Frosting Recipes
Peanut Butter Frosting
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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!
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.
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
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!
I make homemade pudding with the extra egg yolks 🙂 I can’t wait to hear if it works for you. – Melissa
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!!
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.
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.
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.
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!