This post may contain affiliate links. Please read our disclosure policy.
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
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
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.
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!
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!
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!
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.
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?
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!
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!
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!
Try a recipe for Italian Meringue. Very similar.