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A plate of chocolate cupcakes with white swirled frosting without butter, topped with colorful sprinkles and chocolate shavings, displayed on a white surface.
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4.92 from 25 votes

Easy and Extra Fluffy White Cloud Frosting

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.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 18 (4-5 cups)
Author: Melissa Griffiths

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.

Video

Notes

Use Immediately for Best Results: Use the frosting right away and eat any leftovers, as it doesn't store well.
Skip the Plastic Wrap: 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.
Timing Matters for Sprinkles: 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.
Easy to Scale Up: This recipe doubles well.
Yield and Best Uses: 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.

Nutrition

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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