Easy and Extra Fluffy White Cloud Frosting

4.92 from 24 votes

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My mom’s Easy and Extra Fluffy Frosting is a light, bright and not-too-sweet topping to douse on cupcakes and cakes of all varieties. This is a recipe that you will use over and over again. The perfect addition to top cupcakes and cakes of all kinds!

close up image of chocolate cupcakes with white frosting and multi-colored sprinkles all on a white plate.
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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 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 icing 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!

close up image of chocolate cupcakes with white frosting on a white plate.

Why You’ll Love This Recipe

  • Made without butter or powdered sugar
  • So light and fluffy like a super-puffy marshmallow cream
  • Great icing for any flavor of cake or dessert

Recipe Ingredients

  • Egg whites – at room temperature
  • Salt
  • Sugar – regular granulated sugar
  • Light corn syrup – for the beautiful glossy sheen
  • Vanilla extract – this is the main flavor, so use the best quality you can

See the recipe card below for full information on ingredients and quantities.

chocolate cupcake with white frosting and heart shaped sprinkles.

How to Make Easy and Extra Fluffy Icing

  1. Beat egg whites and salt on high speed with a mixer until foamy.
  2. Slowly add the sugar, and beat the mixture until soft peaks form.
  3. Bring the corn syrup just to a boil over medium heat.
  4. Slowly pour the corn syrup into the egg mixture with mixer on high, beating until stiff peaks form, about 5 minutes.
  5. Add the vanilla, mix once more, and frost a cake!
close up image of chocolate cupcakes with white frosting and multi-colored sprinkles all on a white plate.

Recipe FAQs

What’s the difference between icing and frosting?

The words frosting and icing are sometimes used interchangeably, but they differ in texture, appearance, and ingredients. Frosting is typically made with a cream cheese or butter base, while icing is usually made with egg whites and sugar. The difference in ingredients is why Icing has a lighter, thinner texture than frosting.

How do you keep white icing from looking yellow?

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. 

Can I double this recipe for extra fluffy Icing?

Yes, this recipe doubles well. One batch is enough to frost 12 cupcakes, so doubling will frost 24 cupcakes. 

Can I pipe this icing onto 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.

close up image of chocolate cupcakes with white frosting on a white plate.

Expert Tips

  • 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 the 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!
chocolate cupcakes on a white plate with white frosting being piped onto one out of a frosting bag and white frosting on the other cupcakes.

How to Store White Cloud Icing

Warning: This frosting must be used right away! 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 to Put White Cloud Icing On

This icing is a dreamy addition to so many things. 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 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.

More Icing & Frosting Recipes to Consider

My mom's Easy and Extra Fluffy White Cloud Icing is a light and bright, not-too-sweet topping to douse on cupcakes and cakes of all varieties!
4.92 from 24 votes

Extra Fluffy Frosting

My mom's Easy and Extra Fluffy Icing is a light and bright, not-too-sweet topping to douse on cupcakes and cakes of all varieties!
Prep: 10 minutes
Total: 10 minutes
Servings: 18 (4-5 cups)


  • 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
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  • 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 pulling 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.



  • 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 icing 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 one 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.


Serving: 1of 18 servings, Calories: 53kcal, Carbohydrates: 14g, Protein: 0.4g, Fat: 0.04g, Sodium: 47mg, Potassium: 6mg, Sugar: 14g, Calcium: 2mg, Iron: 0.004mg
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Recipe Rating


  1. tara says:

    Would this be a good recipe to use to frost an ice cream cake?

    1. Melissa says:

      Yes! I think it would be really nice on an ice cream cake!

  2. curious_kitty13@yahoo.com says:

    5 stars
    I hadn’t baked in ages except for sourdough bread. So I tried a sourdough chocolate cake recipe. While it cooled I decided it needed a light frosting, so tried this. Exceptionally easy! I didn’t exactly measure and I couldn’t get the top off my vanilla, so I substituted amaretto. Nothing like winging it and yet still spectacular!!! I love the gleam, the lightness and especially that it’s not overly sweet. I can’t wait for dinner so I can try it on the cake, but straight from the bowl is great. Thank you for sharing😁

    1. Melissa says:

      Ohhh it sounds wonderful! I’m so glad you like this as much as we do!

  3. Irene Criconis says:

    Good Morning, I am looking to make this recipe for a work picnic and was wondering if you can add food colouring to the mixture? I’m trying to get a colourful cupcake situation 😊
    Thank you,

    1. Melissa says:

      Yes! I add it when I add the vanilla at the end, no problem there!

  4. mary says:

    5 stars
    It turned out great. Light and Fluffy, it worked great for the cupcakes. Can the egg yolk be used to? To make a more yellow icing? Just use 1 egg instead of 2 egg whites? Thanks!

    1. Melissa says:

      Nope, the fat in the yolk will ruin this recipe, so just toss it in your scrambled eggs in the morning or making pudding.

  5. maddie says:

    i didn’t get the peaks

    1. Melissa says:

      Your egg whites won’t whip up if there’s any grease left on your bowl of beaters, you’ll need to start over if it won’t peak.

  6. K. Sol says:

    This is also called Italian meringue. Delicious, but hardly a new thing. For those hard time, add 1/4 tsp of cream of tartar right after the eggs first get foamy.

    1. Lam says:

      5 stars
      Real Italian buttercream contains butter. This is a different way to make 7 minute frosting or like a meringue type. Great recipe, I never used this method

    2. Lotus says:

      Sol is correct! This is the same as Italian meringue, (not Italian butter cream) but made a bit differently. Using this method has also been called 7 minute icing, but usually done with less corn syrup!

  7. Gracelyn says:

    5 stars
    I think this is a great recipe but do you know what can replace the light corn syrup

    1. Mary says:

      I used honey and turned out amazing, I also added cinnamon to the icing for our banana cake! 🙂 my family loved it. The only thing is I would maybe add half a cup of honey instead of 3/4 but the choice is yours

  8. Rose says:

    Would I be able to substitute pasteurized egg whites in this recipe?

    1. Melissa says:

      Yep, it should work great!

    2. Rose says:

      Thank you! I’ll let you know how it works out!

  9. Ava says:

    4 stars
    Hello! My frosting was sticky and watery not sure why, I think it was because I did half of every ingredient because I only had one egg…oh well! I think I’m going to make it again next time! Thanks?

    1. Melissa says:

      A half batch actually works, this happens if there is any great residue or grease or fat on your bowl, beater, spoons… or even if you break park of the egg yolk and it gets a drop in the whites.

  10. Dana says:

    Hi Melissa, I love the texture and how easy it is to pipe this frosting. It’s still a bit too sweet for me, though. Do you think the frosting would still maintain its shape if I reduce either the sugar or corn syrup?

    1. Melissa says:

      I bet you could reduce the corn syrup by half!