Fluffy White Frosting

This recipe is epic. Im lactose intolerant and always cautious with the frosting i use. Not anymore now that ive found this.

Love this recipe 😋 I substituted the vanilla extract with mint extract to bake my mother's chocolate mint cupcakes, sprinkled with crushed peppermint candy cane. 🎂.

I had 3 egg whites left over from a cake recipe, so I had to do a little math. I added a little coconut flavoring too because I'm putting it on some German Chocolate cupcakes. My frosting came out beautiful! The divet in the middle is from my spoon because, of course, I had to taste it!

This is luxurious! And so easy to make. I used almond extract instead of vanilla, and I recommend whipping it on very high speed after the hot syrup has been added. This picture shows how it turned out. If there is food in heaven, this frosting will be there!

Great recipe - looks so cute on my little heart cupcakes, but wonder if it needs to be refrigderated and also can you store leftovers to use later.

Taking some tips gleaned from other reviews: The cook time is a lot longer. Have a glass of cold water next to you, drop the syrup in the water- if it dissolves immediately keep cooking, it is NOT ready until it forms a sugar thread as soon as it hits the water. The sugar syrup should have the thickness of corn syrup. Egg whites beat better at room temperature. I started beating my egg whites on my table top mixer w/ whisk attachment as the sugar was almost ready. As eggs start getting white and foamy, this is when you add the sugar syrup in a consistent stream. Don’t wait till you have peaks in your egg white to add the sugar syrup.

Made this icing and it came out great.I was worried that by adding the food coloring would make the icing stay flat but it didn’t. I just kept mixing till it formed stiff peaks. Got compliments on the icing and this is definitely a keeper.For those who said it didn’t form stuff peaks it was probably one of two things: the syrup wasn’t hot enough (Make sure you keep mixing the simple syrup to a slow-med boil It truly needs to be hot). The other is they didn’t beat the mixture long enough.I hope this helps others in deciding to use this recipe.

It comes out beautiful every time I make it! I add this frosting to the One Bowl Chocolate Cake recipe and it’s perfect together! My office mates always ask for this for our work celebrations!

Really good frosting & pretty easy to make. It's easy to manipulate, add dye, use in a piping set, and use to decorate the cake with things like flowers. Very stiff but malleable. Be warned it's like magic snow! As you add the sugar mix to the egg whites (use real egg whites not the stuff from the carton), it grows and really fluffs up. For a single layer 9" round cake, the recipe as is can more than cover the cake. I doubled it because I didn't understand the magic and in the end I could've frosted at least one more double layer cake with simple decorations.