It had a nice consistency, but not much flavor. I made the mistake of trying to help it by adding vanilla and powdered sugar. It totally changed the texture and flavor...it was not good. Better to add more granulated sugar with the water initially than to add powder sugar.
This is very fluffy and yummy. I added a couple drops of coconut flavoring which everyone loved. Don't make it too far in advance though or the skin will get tough and sticky to cut. I liked how easy it was, but it looked difficult.
I've had an old, standby recipe that fit any occasion with flair, for a light, fluffy frosting . . . until I lost it. :tears: I'm still crying, but this time, they are happy :tears: because I FOUND IT here! Thank you, Vickie! This is it, the perfect frosting! :) A note: let the egg whites come to room temperature before whisking them. You'll be much happier with the peak. :)
Very good but I was looking for something a little sweeter. This was not as sweet as marshmallow fluff. But the texture what like it..
I had to add confectioner's sugar to create the stiff peaks. We found it tastes a bit like fluff.
I have not had this frosting for years, my Mom used to make chocolate cake with Fluffy Frosting for all birthdays. It is so fluffy and yummy.
I just made this for the first time, as a test batch for my daughter's upcoming birthday party...I am testing out the cupcakes, frosting, and how well they hold up after sitting for a bit. My daughter's party is at a museum, so I have to be able to make these ahead and transfer them without the frosting deflating. I colored the frosting to a light lavender color using blueberries in the sugar mixture, then removing them before adding to egg white mixture...very pretty. After frosting the cupcakes I placed them in the fridge to cool, and will leave a few in there overnight to see what they do. As far as the taste, it's very yummy...I agree with another reviewer that it's kind of reminiscent of marshmallow. I'll re-post regarding how well it holds its form, etc., but so far I'm really happy with it, and it was really quite simple to make :) Thanks for the recipe!
You'll surprised how much this recipe makes. Very light and pliable but rather tasteless. Essentially tastes like the merengue you'd put on a pie. I frosted a mini cake with it, covered it and put it in the fridge and though it mostly stayed ok the edges got a little liquidy.
very fuffly frosting . It tastes like marshmallows . It's more than enough to frost 12 cupcakes , so with the remaining frosting I made meringue cookies.
Okay if this was on taste alone I would have given it 5 stars. Read the reviews and followed the directions. Used the whip on the kitchen aid. The frosting had that glimmer and spread well. It looked so nice I even used it to pipe on some decorations. It was about an hour later the icing began to fall off my cooled cake. If the cake was warm I could see it melting. But it was cool and in the fridge. Thinking back now this frosting is better suited for a 9x13 pan. There is no way all those egg whites were going to hold up.
THIS WAS THE FIRST FROSTING MADE WITH EGG WHITES I HAVE HAD TURN OUT-LOOKED BEAUTIFUL; NOT QUITE SWEET ENOUGH FOR THE RECIPE I WAS MAKING THOUGH
Excellent frosting and so easy to make it. Very happy with this recipe.
I tried using Splenda Sugar Blend and I was surprised how well it turned out. In step one, the sugar mixture turned clear after boiling. Step 2, I didn't allow the egg whites to warm up to room temperature which is probably why I had a hard time with whipping to a stiff peak. I thought I had achieved stiff peaks but after I piped it on the cupcakes it didn't hold its shape. Also, suggest using larger sprinkle topping - I used the tiny candy balls and they didn't stick very well so those little sweeties rolled every which way around my kitchen. Hubby loved this frosting so much he decided to save some calories, skipped the cupcuke and had a bowl of frosting - straight....he didn't notice the lack of stiff peaks. A sure sign this is a keeper!
Wow... after reading all of these amazing reviews, I must be culinarily challenged! ;) I cook and bake a ton, but for some reason, this frosting was very very tricky. I followed the instructions to a tee seeing as I've tried a recipe like this before and had to dump two tries! But the first one of this one that I tried, I had to dump. I increased the speed of the mixer the second time around and it came out fine, but not as "stiff" as I was hoping (like the picture shows). And not sure if this was a given to everyone else, but I didn't refrigerate it overnight (but I covered it!) and it was soup the next morning. Bummer. But when it first came out, I was pleased. But it certainly wasn't a "frosting," more of a marshmallow cream...which isn't a bad thing, just prepare yourself for that. :)
This frosting was very easy to make and came out great but.....I just didn't like it. I prefer a buttercream frosting on cake and this was more like a marshmallow fluff. I still gave it four stars cause it is a good recipe if you like this kind of frosting.
Love this recipe. It's easy to make, always comes out light & fluffy, not to sweet. It taste like marshmellow fluff but lighter. I will never buy frosting again. My family likes this frosting much more than the store bought one. Some reviews I read it comes out watery, this is probably from not beating enough, I mix it using kitchen aid on high speed for about 8 minutes. I would not recommend mixing by hand.
Wonderful for angel food cakes! Since Betty Crocker doesn't offer the mix anymore this is the frosting I have been missing! Glad to find the recipe!
I’ve making this recipe since I was a young girl. Is my favorite type of frosting. I never use the cream of tartar and it has never been an issue. Like other reviewers, I always add ½ tsp. of almond extract. I also add a piece of lime peel (aprox ¼) to the sugar/water mix and retrieve it before adding it to the egg whites. It helps to diminish the eggy taste.
This is definitely a fluffy white frosting - very marshmallow-y, NOT "frosting-like" if that makes sense. That's not a BAD thing, but the texture was a surprise. I'm using it on a cupcake recipe which is very dense and rich so the light fluffiness of the marshmallow is ok, but this could seriously use a renaming to Marshmallow Frosting.
Used this on chocolate cupcakes and...mmm mmm good!! I did as Sharron did and just dipped the cupcakes into the frosting then sprinkled a little colored sprinkles on top for color. Light, Fluffy and Soooo Easy! :)
Absolutely Perfect!!! Fluffy, white, and delicious. Looks like a marshmallow cloud but tastes even better! I doubled this recipe to frost a 4 layer Lane cake. I had plenty with some left over for piping. The kids licked the beaters and the bowl clean. The only changes I made were adding a bit of lemon juice to the sugar to keep it from crystallizing and a splash of corn syrup.
I was searching for a recipe to replicate my mother's boiled frosting as we could not find her recipe until I found this one. My sisters loved it and it took us back to our childhood and all the cakes Mom made.One recipe ws more than enough for an angel food cake. I made two recipes to make sure I had enough but it was fun sharing the extras with the family before dinner.
Great Recipe! I Dipped my cupcakes in chocolate after using this frosting on them. delicious!! I was worried about putting my sugar mixture into the egg whites since it was still quite warm/hot - but I did it anyway and it was fine, just keep mixing!!! I would probably use more flavor in this next time....maybe some almond extract like somone previously mentioned.
I am so happy with this frosting. I made the french vanilla cake (2 8 inc) pans and used lemon filling in center. This frosting is amazing with it. Thanks!
Don't double this recipe! I did and could not get the stiff peaks, my frosting came out too wet. Tasty, but sloppy. I just about burned out my hand mixer trying to get this to fluff, and had to keep adding cream of tartar to get it to stiffen. Also, I think the sugar syrup needs to cool a little before adding it. I will try this again, but only a two-egg batch!
this frosting was amazing...had been looking for a nice white fluffy icing for cupcakes...it was not too sweet and stood up nice and firm...this will be the one I use from here on out...
This frosting is so easy to make, and it is delicious! I am so glad I found this recipe!
Mine didn't come out looking at all like the photo posted! I tried to pipe it out of an icing piper but it came out in blobs and not pretty at all. Perhaps I didn't whip long enough. It was far too sweet for my tastes.
This frosting came out Perfect! I was so impressed! It's bright white, glossy, and holds its shape really well. I realized at the last minute I didn't have any cream of tartar so I followed the suggestion of another review and added a pinch of salt to the egg whites before whipping them. This actually tastes good, isn't too strong, too sweet or anything; it's nice and light!
I didn't care for the flavor, thought it tasted eggy, so I added just a pinch invisible strawberry-kiwi koolaid mix. I did follow all the advice, let the sugar mixure cook to "soft thread" stage and beat the egg white to firmer than soft peaks. I beat it with a hand mixer on high for at least 10 minutes, but it never quite set up. However, the glossy sheen worked on the racecar cake I decorated. Will try again.
I don't really like the way it tastes. To be fair, I think I messed up the whipping because mine never got totally stiff. But even if it did, I think it tastes weird (and I happen to like marshmallow-y frostings and meringue...)
While I would say that the name is misleading, and that this came out more like a very light fluffy marshmallow consistency than a frosting, this is a very good recipe. You have to be sure to work quickly with it before it sets, but it had just the shine I was looking for, and held it's shape exceptionally well. It also ages rather well, still had the shape I made it in and tasted great a few days later. One word of advice; leave it plain or eat it quickly if you add any decorations on the top, as while it does not crystallize on it's own, it did around the chocolate chips I used on it.
This frosting was quick and easy - I only had to whip mine a couple of minutes to get stiff peaks. It was just the right texture and sweetness, and I love the nutrition info! :-)
This was very good! If you had trouble making this recipe, I believe you didn't cook the sugar until it was completely dissolved. I found this recipe in the 'Better Home & Gardens New Cook Book' pg. 105. It tasted great on a chocolate lover's chocolate cake. YUM!
I have been struggling with icing/frosting for years, I just bought a Kitchen Aid mixer and this icing turned out fantastic! My kids are thrilled- marshmallow tasting icing!
A reviewer commented that this frosting tastes LIKE marshmallows. That's because, it's only one ingredient away from BEING marshmallows. To make marshmallows from this recipe, do this: Place egg whites in mixer bowl and begin mixing on lowest speed. Sprinkle two packets (1/4 oz each) unflavored, unsweetened, plain gelatin into the egg whites, allow the egg whites and gelatin to continue mixing while you're cooking the syrup. Follow the remainder of the recipe as is. To make marshmallow creme, use 1 packet of gelatin instead of 2.
I just made this to top some fudgey brownie cupcakes and it turned out perfectly. My children were grabbing handsful of the leftover frosting from the bowl while my back was turned, they loved it and thought it tasted like marshmallows (a rare treat for them). I will definitely come back to this recipe again, thanks!
Great recipe! Didn't change a thing, and it came out perfect.... I used on top of homemade apple cupcakes- so to add some flavor I took two bags of Twinnings Spiced Apple Chai Tea and added to the hot water while dissolving the sugar. Worked great- frosted the cupcakes then popped in the oven for a few minutes unto the tops got a little got, DELICIOUS!
This recipe was perfect. It certainly is a workout to whip for 15-20 minutes total but WORTH IT! You just have to WHIP it not just plain mix it. So delicious, fluffy, shiny and white. At first it's off-white but it comes out pure in the end. It is very lightweight. It takes a bit like marshmallows. Maybe it needs more vanilla? Also it bulks up--your ingredients seem to triple in volume at least, so this recipe goes a long way. This is my first time making icing ever. Also it blends easily with food coloring and pipes easy onto cookies and cakes. I've made whole rainbows of artwork already and I have a ton of icing left so I'm about to bake a cake. =)
LOVE THIS!!! I used this to make a friend's birthday cake and it was a HUGE success. She loves oreos and it was the perfect compliment to the Oreo cookies that decorated the cake. This is a keeper. The only thing I wish was in the recipe was a note about, YES, you add the hot, bubbly sugar to the eggs. I read multiple reviews to try and figure it out with no luck. I just crossed my fingers and it worked. And, yes, the sugar needs to boil for 7 minutes.
after having a disaster with the whipped cream cheese frositng on this site I found this recipe and I am beyond pleased with it. Its simple to make and with ingredients on hand :)
Marshmallowy goodness. Really came together easily with the stand mixer. Held its shape nicely when applied to my cupcakes, too. :-). Keeper!!
WOW! I can't believe I've been making this icing for years and never realized it. I always went a step further and added the butter for an Italian Buttercream. I love this recipe. the only changes I made were more of an experiment to see if it would work. Instead of water I substituted pineapple juice....It creates a wonderful, light, tropical flavor. Perfect for my coconut cake.
Beautiful glossy frosting.but lacks in flavor for my taste. This is just like marshmallow creme but more stable.
mine turned out too runny, cant even pipe it... i dont know what went wrong...i fllowed the recipe to the dot. it didnt fluff at all... any of you who is willing to give me pointers on how to make it stiff and more fluffier? ive tasted this frosting in one of the cupcakes i bought and i really love to do it at home.
When I came across this frosting recipe I was excited. It looked very easy and had great reviews so I thought I would give it a go. My boyfriend and I were up 2 hours whipping this! And it still didn't work.... It didn't get fluffy, It stayed a liquid. We followed the directions very closely. We are very upset because we had already started the cupcakes thinking this frosting was going to work..
Frosting turned out great. I think it will take some getting used to, though. I'm so used to a buttercream frosting and this one is VERY different. Overall good taste and good consistency.
This recipe is super easy to make, I let the sugar water simmer on low for about 4 minutes to make sure the sugar had dissolved and then transferred the water to a glass measuring cup to make it easier to pour into the beaten egg whites. You have to spread this on your cake promptly as it starts to set quickly and I think if you wait too long it will be difficult to work with. Fluffy, shiny, not too sweet and looks wonderful. I will make this again. I put it on a vanilla cake but think it would be better on a chocolate cake.
This worked like a charm! Perfect frosting for those of us who don't like confectioners sugar. I like to actually taste the cake, not just an overpowering frosting. This was exactly like marshmallows. It complimented the white cake I made perfectly. I love this, and it's my new go-to white frosting.
I really love this frosting, i wanted something different to the usual buttercream or cream cheese and this is definitely it!! My mum is very critical when it comes to any food and she absolutely loved it, 6/5 from me!!! btw i also tried it with 1 egg white and came out just as delicious and very glossy!
Fantastic, sticky and fun! Too sweet for me but my kids loved it. I will be making this again but this time I will put a thinner layer on my cupcakes, and as I did before I will drizzle chocolate over the top. Thank you this is a super frosting.
This frosting is so easy and turned out beautiful! I am also quite surprised with how good it tastes. I followed the recipe to a "T" and added some color to the second batch. Perfect for cupcakes!
I really liked this frosting! I'm not a fan of super-sweet frosting and this is just the perfect touch of sweetness IMO. I can't stop using it!!
Doubled the recipe, and had enough for almost 48 cupcakes. Tastes like marshmallow creme! Had lots of people asking me which brand I used to frost and were surprised when I told them it was homemade Would probably work best with chocolate, since it really does taste like marshmallow fluff.
add a 1/4 tsp of pina colada flavoring to make this unique, and extremely good!
This is the easiest and best recipe for frosting that I have ever made! I will be making this one again and again!
PERFECT!! I was making a German Chocolate cake - however my husband does not like the coconut frosting you're supposed to use so I was here looking for a different frosting to use, I tried this one and it came out perfect! My husband was licking the remaining frosting from the bowl and was very impressed that it was home made. It has a very nice flavor too! Not too sweet, just right! Thank you for sharing!
I read all of the reviews and made sure to cook the syrup mixture for 7 minutes. When I added it to the egg whites, the sugar mixture turned into rock hard candy stuck to the bottom of my mixing bowl.
I tried this recipe twice and it was runny both times. I even used 3 egg whites the second time around and whipped it for about 15 minutes. It came out shiny and runny, not like the photo I see. I don't know what I'm doing wrong?
I followed every thing it saod and i still ended up with liquid it never turned white or gor thinker like icing. Can some one tell me what i might have did wrong?
This is so easy to make and it is delicious! Really tastes like marshmallows! It looks wonderful on a cake. Smooth and shiny. I followed the directions to a T and it was wonderful. My kids fought for the leftovers.
This is a marshmallow icing recipe. It is good, but be warned that this tastes just like marshmallow fluff.
Great frosting. Tastes like a marshmallow. Very easy to whip up in a KA. I added a little strawberry extract and frosted strawberry cupcakes.
Really easy and so good! Thanks for this white fluffy and fat free icing~ Just wonderful~
It was very bad.It wasn't fluffy at all and the reason why I made this was because I wanted fluffy frosting!I will never make it again.
L.O.V.E. This is my husbands favorite icing from his childhood. This is the only recipe that comes close to his childhood memories. Thanks for helping me make his birthday special....
Delicious! It is so light and fluffy, incredibly tasty! It is imperative that you beat this icing until it turns shiny which is about 7-9 minutes. It is almost like marshmallows or meringue. I put it on top of ice cream cone cupcakes and it was just perfect for the job. If you want a true white make sure to use clear vanilla.
I've made this before, but there are some things you need to be aware of. FIRST: This will not last. It will be great the first day, but will deflate and run by the second day. Only use if you plan to eat it within a few hours. SECOND: You will be eating raw eggs. I suggest using pasteurized eggs. THIRD: It is more like a meringue than a frosting. FOURTH: Everything must be very clean! No oil or it won't whip. Use glass or metal (for some reason plastic messes with whipping egg whites). Also, make sure your eggs are room temperature-cold eggs do not whip as high. FINALLY: My recipe was exactly like this, except it used only one egg white, a dash of salt, and only 1/4 tsp of vanilla. It was enough to frost a 2 layer cake. It was incredibly whipped and pretty and marshmallowy tasting, but kinda bland. Maybe more vanilla or almond extract would have been better. I'll update if I try again, but since I don't like it on cakes or cupcakes, I haven't found a good thing to put it on yet....but it has promise!
Beautiful looking icing! Very strong ... holds up well when piped on top of the cupcakes! The flavor is not my favorite ... like very sweet meringue ... leaves something to be desired.
This recipe is the same my mother-in-law uses for her chocolate cake. Same ingredients, but she boils the water and sugar until it reaches soft ball on a candy thermometer. The cream of tartar is whipped with the egg whites. After the sugar and egg mixtures are whipped together, fold in the vanilla. Great frosting...a real classic! Don't give up, it can take a few trys to perfect it...at least it did for me!
I couldn't get it fluffy like in the picture... I seriously beat the frosting for like 15 minutes, my & my boyfriend kept alternating with it. Maybe if we had an electric beater it would have worked. Still tasted good, just quite runny.
This is a great recipe, but you must take great care that you do not get even a single drop of egg-yolk or water in the egg-whites. They're the most common reasons that the egg-white fluff won't form stiff peaks.
This is by far my new favorite recipe for frosting! I love that it's not too sweet. Looks great on cupcakes!
Love this recipe. My kids like marshmellow-tasting frosting instead of a butter or cream cheese version so this is great. It's also so cheap to make and frosts and entire two level cake easily. Spreads easy too.
Didn't work out for me. I whipped and whipped but it was still to runny for me. I've tried other recipes and had no problems. I think it's in the way it's prepared.
Loved it, it came out perfect and stayed perfect. Texture sooo smooth and super white and shiny, so pretty! And delicious of course!
Very disappointed. I only wish I would have read more of the negative reviews before I got excited for fluffy white frosting. This recipe tasted yucky-- I love vanilla extract, but it was overpowering. Plus, the frosting never formed stiff peaks, it was fluffy and runny. I love the Betty Crocker fluffy white frosting mix, but this was nothing in comparison. I'll have to keep searching for a recipe since they don't sell the mix at our local stores.
I thought this frosting was the best!! It went great with my chocolate cake. It's not too sweet or too heavy. It also spreads nicely. Great frosting!!
This recipe saved me when I discovered at the last minute that my mixer beaters hadn't survived a move. Buttercream was therefore out, but hand-beaten egg whites were perfectly fine for this recipe. It'll take longer, so make the sugar syrup after the whites are done - stir sugar and water together (per another review, I left out the cream of tartar and instead put a pinch of salt in the whites before beating), then heat without stirring until a candy thermometer reads around 235F. Pour slowly (against the side of the bowl) into whites while stirring. Continue to beat until desired consistency is obtained. Marshmallowy, delicious, and still soft and good a couple days later!
Made this yesterday for the 1st time--so easy--I did use a thermometer and stopped the sugar cooking when it hit 238 degrees---drizzled the sugar syrup slowly into the beated egg whites--it was wonderful--I frosted 28 cupcakes and had frosting left over.I put left over in fridge and used it tonight for Baked Alaska--thanks so much---I did not find it too sweet at all--I might add almond extract if I was doing white cupcakes and coconut--otherwise--just perfect! Thanks so very much!
This is my "go-to" frosting recipe. When in doubt, I use this and add a different flavor extract and/or color. Friends always request that I make cupcake and to be sure to use that "fluffy frosting".
This did not work for me. It was not stiff enough. I whipped it for 10 minutes. Being in the refrigerator only made it worse. It is now dripping off the cupcakes. Definitely did not look like the photo! It was kind of pearlescent, which might be good for some recipes, but not for cupcakes.
