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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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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.
For those asking about the danger of eating raw egg whites, the heat from the corn syrup “cooks” the egg whites.
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.
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.
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!
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.
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…
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!!!
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.
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.