Fluffy White Frosting

This fluffy white frosting has a delicious and fluffy marshmallow texture and can be used to frost all sorts of desserts. It’s very similar to ​​Swiss meringue, as the two both gently steam egg whites and sugar to create the final product.

For this frosting, simply use a spatula or a piping bag with a variety of tip styles to decorate a cake or any other confection. Some tips will create beautiful star-like shapes while others will leave lovely striated patterns. It’s helpful to learn how to properly use a piping bag if it’s your first time trying this out.

Fluffy White Frosting Ingredients

• Egg whites: At about 90% water and 10% protein, egg whites have what it takes to bring structure and form to this frosting recipe.
• Sugar: This ingredient helps absorb moisture and stabilize the egg whites, taking them from a froth to a proper frosting. Granulated, superfine or caster sugar will all work well for this recipe.
• Cream of tartar: Cream of tartar is a byproduct from the winemaking process and the best choice for meringues and similar recipes. It’s both acidic and powdery, so it helps form the frosting without watering it down.
• Vanilla extract: Vanilla extract helps give some oomph to an otherwise very neutral-tasting frosting.

Directions

Step 1: Whisk together the ingredients

Using a stand mixer and heatproof bowl, whisk the egg whites, sugar, water and cream of tartar until blended.

Editor’s Tip: To separate the egg whites, we recommend using your hands. Using the egg shell method runs a greater risk of rupturing the yolks.

Step 2: Heat the frosting

Fill a large saucepan with about 2 inches of water and bring it to a simmer. Next, place the heatproof bowl of frosting in the saucepan and whisk the frosting constantly. Heat the mixture until it reaches 160°F, for three to five minutes.

Editor’s Tip: The heatproof bowl should snugly fit into the saucepan without touching the water at the bottom.

Step 3: Finish whisking the frosting

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Remove the bowl of frosting from the heat and add the vanilla. Using the whisk attachment of a stand mixer, beat on high until stiff, glossy peaks form, about seven minutes.

Editor’s Tip: The frosting’s texture declines over time so it’s best to use it immediately.

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Fluffy White Frosting Variations

• Layer in more flavors: Because this frosting is so simple, it readily takes on any flavor you add to it. Just a few flavors to consider include almond extract, rose water, orange blossom water and peppermint extract.
• Substitute the cream of tartar: If you don’t have or don’t want to use cream of tartar, you can swap in lemon juice or vinegar using a 1:1 ratio.
• Make buttercream meringue: This recipe is just missing the butter to make buttercream meringue. The style of buttercream is different from the American version, which can be overly sweet for some.

How to Store Fluffy White Frosting

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While the ingredients themselves won’t go bad right away, the texture of this frosting is very delicate. This recipe is most similar to Swiss meringue, which in comparison to the Italian and French versions does not keep its texture well. If you absolutely must store this fluffy white frosting, place it in an airtight container and keep it in the fridge for up to one day.

Can I freeze fluffy white frosting?

It’s best to avoid freezing this recipe because the whipped egg whites may become rubbery. Instead, if you want to store this recipe for the long term, we suggest making baked desserts like pavlova with it and using an airtight container. Keep it in the freezer for up to three months.

Fluffy White Frosting Tips

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Can you overbeat fluffy white frosting?

While it does take some time to get to the right consistency, you can overbeat this frosting. Doing this will cause it to become too stiff and lose its moisture. To check if this has happened, remove your whisk and look for harsh peaks and a chunky texture.

Why isn’t my meringue getting fluffy?

For a truly fluffy result, avoid any fat, dirt or excess water from coming into contact with your meringue. For example, any egg yolks in your batter or residues in your mixing bowl can contaminate your frosting.

What is the secret to a good meringue?

Learning how to make meringue takes some practice. Don’t be tempted to set the whisk on high until the very last few minutes because doing this will prematurely rush the batter and make it foamy instead of fluffy.