Fluffy Frosting

"This is an amazing fluffy, delicious frosting. It pipes out beautifully, and holds it's shape. The flavor tastes like marshmallow whipped cream. Be sure to whip the hot sugar syrup with the egg whites for a considerable amount of time, about 8-10 minutes (on a Kitchenaid stand mixer) for the best results. I'm sure this would be excellent on any flavor of cake, but it is fabulous on chocolate cake and probably be great on red velvet."
photo by Sugar Fairy photo by Sugar Fairy
photo by Sugar Fairy
photo by Sugar Fairy photo by Sugar Fairy
photo by Sugar Fairy photo by Sugar Fairy
Ready In:
24 cupcakes, or 2 9-inch layers frosted and filled




  • Combine the sugar, water and cream of tartar in a saucepan. Cook the mixture over medium-high heat until the sugar is completely dissolved and the mixture starts to bubble.
  • Whip the egg whites and vanilla extract in a mixing bowl until soft peaks form. Slowly drizzle the hot sugar syrup mixture into the egg whites while whipping constantly at medium-high speed until stiff peaks form and frosting is very glossy, around 8-10 minutes.

Questions & Replies

  1. I want to use this frosting for whoopee pies but would like it a little stiffer. Any ideas how I could do that?


  1. I love this frosting. It taste just like a better Fluff. I doubled the batch b/c I iced both cookies and a 9x13 cake with it. It stays "tacky" so I couldn't stack the cookies but it was fine. I drew a figure on the cake with canned writing frosting and the color did bleed a little bit. Sprinkles stick to it wonderfully. I would recommend making it, using it and eating it all the same day. It doesn't keep well. I had a little left so I put it in a container in the fridge and it started "melting" pretty quick. If you use it on sugar cookies be aware that if they sit even just 1 day the cookies will get really soft. They will taste fine but they will be smooshy. It is very simple to make-it takes a lot of beating time to get it to the right consistency, but that could be b/c I doubled the batch. Be patient and keep beating it will get there. Very yummy!!!
  2. I'm so excited to find this recipe! I remember my mom making it when I was a kid but could never find the recipe. I think it has to be lower calories than most, too. I'll use it tonight for my granddaughter's dark chocolate birthday cupcakes, here's hoping it's still good tomorrow afternoon. I know I ate it at least a few days old as a child.
  3. I made this yesterday and it was perfect!!! I was a bit scared because the other review said it didn't keep well and that it started melting, but that wasn't the case for me. I had some leftover and it still looks the same. It did get a little stiff but that's normal with any frosting! I hive this an A !!
  4. This frosting is ok... It took forever to whisk (30 mins) and still didn't form stiff peaks It is VERY sweet so you can't put much on It is quite nice but I would prefer for it to take less time and do what it says
  5. My nine year old daughter wanted to try this 'by herself.' She was able to do 95% of it (I put the hot sugar water into a measuring cup for her to drizzle in the mixing bowl) and it turned out perfectly. The taste and texture were perfect on top of her strawberry cupcakes!<br/>After two days the frosting was still good on the last cupcake! I put some in the fridge and left some on the counter, both were still delicious.



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