Easy and Extra Fluffy White Cloud Frosting

4.92 from 23 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 23 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. Jamie Hamrick says:

    How does this icing hold up outside at a picnic?

    1. Melissa says:

      Because it does not have butter or the like it holds up very well! Keep it out of direct sun but it does great for icing!

  2. Anisah says:

    I plan to make this recipe but I don’t have corn syrup I looked at corn syrup substitute and there is one that is 1 cup of white sugar and a third cup room temperature water is it fine if it hasn’t been boiled because that recipe crystallizes if cooked.

    1. Melissa says:

      I’ve had good luck using maple syrup before.

  3. Riki says:

    5 stars
    The key to the best icing, I’ve always found, is using the best & freshest ingredients. This recipe never fails to delight! I made a winter scene birthday cake using this icing, and it was beautiful! It made the perfect ‘snow’. I used crystal clear glittery sprinkles & made a frozen pond using melted Brach’s blue crystal mints. I added cute small winter themed toys to finish it. I also use this for winter themed cupcakes. I use the same crystal sprinkles & poke a small candycane into the top of each mound of icing ‘snow’. It is important to follow directions & incorporate ingredients slowly while blending. Drizzle the hot mixture into the beaten egg whites in a slow thin steady stream as you mix.

  4. Amy says:

    Is this regular granulated sugar or confectioners sugar?

    1. Melissa says:


  5. Angie says:

    5 stars
    Sometimes I brulee the frosting after I have ice the cake and it’s like a toasted marshmallow

  6. Lonie says:

    This frosting was my family’s birthday cake every year. My mom would add maraschino cherry juice to make it pink and then frost a homemade angel food cake. It’s delicious and my all time favorite!

  7. Cath says:

    Hi! I’m planning to make a chocolate flavored frosting. Can I add some cocoa powder in your recipe? And if yes, how much do I add? Thanks for making this!

    1. Melissa says:

      I haven’t tried it! I’m not sure how whipped eggs whites react to cocoa powder.

  8. keke says:

    Is this frosting good for frosting cakes?

    1. Melissa says:

      Yes! It doesn’t do great as a middle layer to a layer cake (the cake smashes out all of the air and there’s nothing left, so fill it with something else like buttercream but it goes great on the outside of a layer cake.

  9. Daphney says:

    I was wondering how long it held its shape, one it was on the cake

    1. Melissa says:

      It holds it’s shape great, it kind of air dries in place. You can frost your cake up to a day in advance and you don’t need to cover it once you have frosted it, this frosting will keep the cake moist.

  10. Carol says:

    Im thinking of adding this to my cake but I was wondering if there were any substitutions for the corn syrup?

    1. Melissa says:

      I have a friend who used honey with great results!