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Fluffy White Frosting

Fluffy White Frosting

Vickie

Vickie

This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
  2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Miss Niecy
475

Miss Niecy

6/28/2007

yes!!! this is a wonderful frosting...soon to become one of my staples. When coloring, it comes out with a beautiful shine. For me, i had no cream of tartar so i used a pinch of salt in my egg whites and let it sit in them before i whipped them. The salt or cream of tartar helps to denature the egg whites so you get a better, fluffier result! PERFECT!!!

ROXYSTARLING
218

ROXYSTARLING

7/7/2006

This frosting tastes like marshmallows, has a beautiful shine, and holds its shape well. I beat the egg whites in my kitchenaid until stiff before I began cooking the sugar and water. I rewhipped for a few seconds before adding the sugar mixture, and whipped while pouring it in. Don't stop whipping until the frosting becomes glossy/shiny. The sugar/water mixture never became clear for me, but I poured it in anyway. I added a teaspoon of lemon juice to the sugar water just to make sure it wouldn't crystallize. It was delicious with Wacky Cake VIII, for a great layered birthday cake!!

Shannon
155

Shannon

2/12/2004

This is a perfect frosting for cupcakes-you can color it any color, then just dip the cupcakes in the bowl to frost them (you don't even need a knife!) Since it contains egg whites, it will dry out and become meringue-like if left uncovered. Keep the cake or cupcakes tightly covered and they should stay moist. Great recipe!

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