Rating: 3.6 stars
89 Ratings
  • 5 star values: 41
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 19

The secret of this light frosting is to mix it with a mixer for the recommended time at high speed. This incorporates air to make it light. 1-1/2 cups frosting is enough to frost the top of one 9 inch cake.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.

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Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

126 calories; protein 0.4g; carbohydrates 24g; fat 3.5g; cholesterol 9.2mg; sodium 30.4mg. Full Nutrition
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Reviews (79)

Most helpful positive review

Rating: 5 stars
05/22/2008
At first I saw some complaints about the frosting being runny...afterwards I noticed that those who had problems w/ the frosting were "newbies" - key point and that's simply you need to make sure that your utensils and bowls are thoroughly clean and grease free -in otherwords don't use a plastic mixing bowl! Remember this recipe uses an egg white and it will not set up properly if your utensils/mixing bowl has any trace of grease/fat in it. Read More
(167)

Most helpful critical review

Rating: 2 stars
06/17/2009
Well I'm certainly no "newbie " but I did have trouble with this frosting setting up. I had to make a number of corrections including adding meringue powder to make it right. I do have a favorite no-fail buttercream with egg whites that works beautifully every time so I guess I'll stick with what works for me. Read More
(60)
89 Ratings
  • 5 star values: 41
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 19
Rating: 5 stars
05/21/2008
At first I saw some complaints about the frosting being runny...afterwards I noticed that those who had problems w/ the frosting were "newbies" - key point and that's simply you need to make sure that your utensils and bowls are thoroughly clean and grease free -in otherwords don't use a plastic mixing bowl! Remember this recipe uses an egg white and it will not set up properly if your utensils/mixing bowl has any trace of grease/fat in it. Read More
(167)
Rating: 2 stars
06/17/2009
Well I'm certainly no "newbie " but I did have trouble with this frosting setting up. I had to make a number of corrections including adding meringue powder to make it right. I do have a favorite no-fail buttercream with egg whites that works beautifully every time so I guess I'll stick with what works for me. Read More
(60)
Rating: 5 stars
11/30/2007
I used almond extract instead of vanilla, I sifted the powdered sugar and I omitted the water because I didn't need it. I beat it on high for about 5 minutes using the whisk attachment on my mixer. I found that the egg white gave it a nice fluffy texture without compromising the buttercream taste. It came out fantastic! I will definitely make this again!! (: Read More
(58)
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Rating: 5 stars
03/24/2010
This is a wonderful and easy buttercream frosting recipe. The longer you beat it the fluffier it will be. It sets up nicely when refrigerated it would be perfect to use for decorating cakes after it has been refrigerated for a short while. I increased the vanilla to 1 tsp and omitted adding any water. As with most frostings it is rich but very delicious. Double the recipe for a full size cake. Read More
(24)
Rating: 1 stars
10/16/2010
I'm not sure I would call this a buttercream at all considering the tiny amount of butter. It's quite sweet also toothache sweet. And am I the only one here who has problems with uncooked egg whites? I did try it since I had access to local eggs but I won't be trying it again. It's just not good enough to repeat. Read More
(17)
Rating: 1 stars
05/21/2007
This was the worst frosting ever. It wasn't fluffy it was creamy and runny. I let it mix on high forever and nothing happened. It's not thick enough at all. I think I may have to add some flour and see if that will save it. I guess I'll stick to my regular buttercream frosting I usually use. Read More
(16)
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Rating: 5 stars
01/19/2004
It was rather good. Read More
(9)
Rating: 5 stars
01/20/2010
Great icing very easy to make! Followed directions exactly and it set up perfectly. I made the icing in my Kitchenaid stand mixer with whisk attachment. I think making it in a metal or glass bowl instead of plastic probably makes a lot of difference. Read More
(7)
Rating: 1 stars
06/25/2009
this came out more like an icing than a frosting didn't seem to set very well. Read More
(7)