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Fluffy White Frosting Recipe

Fluffy White Frosting Recipe

"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."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:32 servings


  • 4 egg whites
  • 1-1/3 cups sugar
  • 1 tablespoon water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract


  • 1. In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes.
  • 2. Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator. Yield: 4 cups.

Nutritional Facts

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

Reviews for Fluffy White Frosting

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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."

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."

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

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

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!"

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."

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"

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!"

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!!!"

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"

longtimecoug User ID: 6425295 45821
Reviewed Apr. 5, 2012

"beat the mixture until it is very firm it eill get to almost like a buttercream frosting with enough mixing at high speed"

schoolmarm2006 User ID: 767359 21757
Reviewed Mar. 7, 2012

"This is what my mother called 7 minute frosting. I can't believe the other reviewer's comments. This is a delicious frosting, especially on devil's food cake. One thing I would add. Don't make this on a rainy or humid day. It will be sticky. And if you want to be critical of a recipe, run spell check or learn to spell. It amazes me what some people write as a critique. Makes you wonder if they really do make the recipe or if they just want to see their name on the 'net'!"

destine User ID: 2519270 51366
Reviewed Feb. 19, 2012

"This is a COOKED frosting. That's why you have to use regular sugar. You have to be very patient with this kind of frosting. It takes a while for the peaks to form. Also, the egg whites cannot have an iota of yolk in them or you will be very frustrated."

piemam User ID: 5792744 23198
Reviewed Jan. 29, 2011


beckythommy User ID: 2503163 23196
Reviewed Jan. 29, 2011

"This frosting had good flavor, but, when i made it, it did not form stiff peaks like the directions implied it would."

bjm21401 User ID: 3413799 16657
Reviewed Feb. 1, 2010

"Frosting's normally call for confectioners sugar, but this one does not state that???"

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