Fluffy White Frosting Recipe

4 16 17
Fluffy White Frosting Recipe
Fluffy White Frosting Recipe photo by Taste of Home
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Fluffy White Frosting Recipe

Read Reviews
4 16 17
Publisher Photo
"For a heavenly light and fluffy frosting, you can't top this cooked version," jots Georgie Bohmann of West Allis, Wisconsin. "You'll definitely want to lick the beaters after whipping up this modern variation of the classic 7-minute frosting."
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup sugar
  • 3 egg whites
  • 3 tablespoons water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Directions

In a large heavy saucepan over low heat or double boiler over simmering water, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Store in the refrigerator. Yield: 4 cups.
Editor's Note: A stand mixer is recommended for beating the frosting after it reaches 160°.
Originally published as Fluffy White Frosting in Quick Cooking May/June 1998, p64

Nutritional Facts

2 tablespoons: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 0 protein.

  • 1 cup sugar
  • 3 egg whites
  • 3 tablespoons water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  1. In a large heavy saucepan over low heat or double boiler over simmering water, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Store in the refrigerator. Yield: 4 cups.
Editor's Note: A stand mixer is recommended for beating the frosting after it reaches 160°.
Originally published as Fluffy White Frosting in Quick Cooking May/June 1998, p64

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Reviews forFluffy White Frosting

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DeliciouslyResourceful_Gina User ID: 4938423 277336
Reviewed Nov. 6, 2017

"Delicious! We forgot the vanilla and it was still great. We used it to frost TOH Best Angel Food cake."

MY REVIEW
cutestute User ID: 6941156 45929
Reviewed Jul. 27, 2014

"This was a standard 7-minute frosting, made with a different technique. Instead of making the sugar syrup separate it?s made all at once with the eggs. It was simple and fool-proof. For the reviews commenting on it taking longer than 7 minutes, the title only refers to how long you beat it, not the total time. Cream of tarter is a BASIC spice, it?s at every store, even Wal-Mart. As for consistency it?s super easy to work with, and tastes like meringue."

MY REVIEW
Hannah_13_ User ID: 7471418 45927
Reviewed Nov. 4, 2013

"I thought the recipe was very good the only thing I didn't like was that it included cream of tartar which is almost impossible to find but after that I thought it was great as it gives you everything you need."

MY REVIEW
JessBella6 User ID: 5295511 202549
Reviewed Sep. 8, 2013

"The almond flavor was nice but I didn't care for the consistency"

MY REVIEW
bdowg304 User ID: 7276880 26285
Reviewed May. 24, 2013

"this was a great recipe...we found ourselves taking spoonfuls from the fridge! Overall, i would recommend this for anyone!"

MY REVIEW
Babyblue14 User ID: 6496803 23199
Reviewed May. 5, 2013

"These directions are very confusing and do not fit the title: 7 minute frosting- it's 14 minutes by my count. So it says mix the ingredients then keep mixing while cooking for 8 minutes then beat some more off the heat for 7 minutes this seems wrong to me. I tried this and had quite a few problems. First the frosting is a version of a meringue frosting and it takes like marshmallow creme, could have just bought that.

So I believe the frosting is supposed to say mix the ingredients together with a whisk. Then whisk the frosting for seven minutes on low heat.
Of course this only works if your egg whites fluff up which mine didn't. Some tips from online and my experience. Do not let ANY yolk into your white throw it out if you do- I hate wasting food but the egg whites do not whip if you keep it in. Next do not use a plastic bowl-glass or metal. Make sure the bowl is clean and your eggs are room temp. Mine were ruined because I had some yolk that got mixed in- another recommendation crack and separate the egg as soon as you take it out of the fridge then bring to room temp.
Also with this recipe it is recommended to not refrigerate and to use immediately, also second day does not taste good.
I was very frustrated both by the directions and my results, italian meringue frosting sounds easier than this. To the person below, you can use any acid lemon juice works, instead of cream of tartar."

MY REVIEW
irishlepp13 User ID: 1835871 16658
Reviewed Apr. 8, 2013

"I have been looking for a recipe like this and it sounds amazing! I will be making it tomorrow. One question. can you make this without cream of tartar? as I do not have it. Thanks"

MY REVIEW
sb444 User ID: 6767180 51011
Reviewed Jan. 15, 2013

"This icing was fabulous!! I made a cake using two 9-inch layer pans. Put seedless raspberry jam and a little icing in the middle. Then frosted the cake with the remaining icing!! Yum!"

MY REVIEW
three4me479 User ID: 6983348 45824
Reviewed Nov. 18, 2012

"I keep trying new icing and frosting recipes because I don't like the store bought versions and ran into this one and decided to try it too. OMG! Super easy and super good taste. I made it exactly as it says and I'm sure my daughter's classmates will love it as well since I'm bringing cupcakes for her birthday tomorrow.

This one is a keeper for sure!!!"

MY REVIEW
euge1 User ID: 3773156 49473
Reviewed May. 4, 2012

"love this recipe ...i used 3/4 cup of sugar and didn't have a therm. but cooked on low heat for 10 min. then i only had to beat it another couple of minutes to get the stiff peaks and i accidentally put the vanilla at the beginning, i was very surprised it turned out but is perfect and yummy"

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