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Fluffy White Icing recipe

Fluffy White Icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing

A deliciously sweet and fluffy icing, which is perfect for spreading over cakes, muffins or cupcakes. It's a meringue based icing, flavoured with marshmallows, golden syrup and vanilla.

114 people made this

IngredientsServes: 12

  • 2 egg whites
  • 300g caster sugar
  • 80ml cold water
  • 1 1/2 teaspoons golden syrup
  • 1 teaspoon vanilla extract
  • 50g mini marshmallows

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
  2. Stir in marshmallows and vanilla. Beat until they melt.

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Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews & ratingsAverage global rating:(99)

Reviews in English (79)

A very nice but sweet icing and it wouldn't go into stiff peaks it was much softer than that. I put it on top of a chocolate cake. I would make it again-12 May 2011

Really yummy and different - a big hit with all my friends! I usually half the quantities though as it makes a lot-05 Feb 2011

This was a big hit with everyone, very tasty and perfect for cupcakes, one of my favourites. The mixture does make a lot and it will form stiff peaks if you continue to beat.-23 Jan 2014

Many people confuse white cake recipes with yellow cake or even vanilla cake. Although similar, these actually are totally different types of cakes. Mostly to do with how the eggs are incorporated. A white cake recipe only uses the whites of the egg, sometimes whipped and then folded into the batter, sometimes added directly to the butter/sugar mixture. Vanilla cake uses both the egg whites and the egg yolks (usually) and results in a slightly off-white colored cake but in my opinion has the most flavor. A yellow cake is made with the egg yolks only so the batter has a very rich and golden color with lots of flavor and is a very moist cake.

Vanilla and white cake recipes are both used in many different recipes as a base by substituting out spices or extracts. Yellow cake is traditionally paired with rich chocolate buttercream or ganache and is not often used as a base recipe for other flavors although it certainly could be.

Again, people laugh and say that “white” and “yellow” is not a flavor but making an order for “all egg yolk cake” just does not have the same ring to it. It’s just a way of describing the cake so we all are on the same page.

Fluffy Frosting Recipe

This homemade fluffy frosting recipe produces a heavenly frosting that tastes like marshmallows.

It has a beautiful gloss to it and holds its shape well - and tastes wonderful.

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 this may take several minutes.

In a medium mixing bowl, whip the egg whites and vanilla to soft peaks (several minutes). Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.

Homemade and store-bought vanilla frosting have a slight golden color. If you need a pure white frosting using vanilla frosting, simply add a drop of blue liquid food coloring to the frosting and stir well. It counteracts the yellow tint. Repeat until the icing is bright white.

This frosting will cover one 3 layer cake or one Angel food cake.

This fluffy frosting recipe uses Crisco shortening. My mom always made it when I was young. I loved it then, and I love it now.


In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes.

It won't look like cake icing at first, but keep the mixer going for a full five minutes and soon you will perfect icing.

If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tablespoons of corn syrup, or water to the icing.

If you substitute 1/2 cup of softened butter and 1/2 cup of Crisco (instead of the full cup of shortening), you'll have gorgeous tasty frosting. If you have 1 cup of softened butter instead of shortening, you will have fantastic buttercream icing.

Fluffy white icing

How long since you've baked cupcakes? THAT long, eh? Isn't it time to get back into the cupcake habit?

If you've ever had kids in the house, you've no doubt made cupcakes. Before school systems reacted to allergy issues by becoming super-strict about food brought in from outside, cupcakes were a must-have for class parties. Birthdays, Halloween, whatever the festive occasion, a couple of dozen decorated cupcakes were sure to appear.

And when you were really lucky, the Room Mother (yes, that's what the mom officially in charge of classroom celebrations was called) would make cupcakes mounded with marshmallow-y 7-minute icing.

To this day, nothing approaches the throwback bliss of 7-minute icing. Soft, gooey (and almost utterly tasteless, beyond its huge hit of sugar), it's the perfect kids' icing.

What's more, it's yin to chocolate's yang, the literal "icing on the cake" for fudge cupcakes. A veritable frosting nonpareil. Sometimes with nonpareils, because there's nothing that calls for a scattering of colorful decorations like a mounded swirl of stark-white 7-minute icing.

Maybe it's been years since you've made cupcakes. And even longer since you topped them with 7-minute icing. Well, times have changed, at least in the icing department. It's no longer necessary to labor over a simmering double boiler with an electric beater for 7 minutes. Now, you simply have to boil sugar and water, and beat the syrup into a bowl of egg whites the whole thing whips up in a couple of minutes, max.

So, next time you need dessert for a crowd, bake up a batch of fudge cupcakes. And instead of the usual chocolate ganache or vanilla buttercream, top 'em with this tasty salute to the past: 7-minute icing—without the wait.

Let's start with this incredibly easy fudge cake recipe. No creaming. Just combine the dry ingredients.

Add whole eggs, yolks, vegetable oil, and vanilla. (Eagle-eyed readers may notice I'm using the metal beater here rather than silicone. I'd neglected to take a photo of this step when originally making the cupcake batter, so made it again and randomly chose the metal beater.)

The batter will be fairly thick, and look a bit grainy.

Add water with the mixer going. Take it slow you want to minimize the splashing here.

And here's your thin cake batter.

Why bother to scrape the sides and bottom of the bowl once the batter seems smooth? Because this is what you'll dredge up: a pasty flour/liquid sludge, which needs to be re-deposited into the bowl and mixed into the batter.

It's easiest to fill your cupcake cups if you transfer the batter to something with a spout. Like my favorite 8-cup measure.

Put colorful cupcake papers into two 12-cup muffin or cupcake pans. This recipe makes 2 dozen cupcakes. If you have two muffin pans you can bake the whole lot at once. Otherwise, simply set the cake batter aside as you bake the first dozen, then re-line with papers and bake the second dozen.

To preserve the most vibrant colors in the cupcake papers, I like to line the outer colored papers with plain white papers. But this is admittedly a fussy step skip it if you like.

Spray cups with EverBake or your favorite non-stick vegetable oil spray. Again, you don't need to do this if you don't want to I just like to make every effort to preserve the structural integrity of my cakes!

Pour batter into the prepared cups.

Use a scant 1/4 cup batter in each muffin cup, which should fill it about 3/4 full.

Here are the first dozen, ready to go into the oven.

The cupcakes will dome nicely.

. then settle back a bit as they cool. Bake the second dozen cupcakes, if you didn't bake them all at once.

While cupcakes cool, make the icing.

Although this tastes just like a classic 7-minute icing, it's a lot simpler to make. Icing made using this method is often known as Italian meringue. We'll start with sugar, water, salt, and cream of tartar in a saucepan.

Bring to a boil boil, stirring, until the sugar dissolves. the boil, undisturbed, for 2 minutes, or until the syrup registers 240°F on a candy thermometer or instant-read thermometer.

While the water/sugar mixture is coming to a boil, place the egg whites (the ones you saved from the eggs used in the cake) into a mixing bowl.

Whisk till they're white and foamy, but not stiff.

With the mixer on high speed, pour the boiling sugar syrup into the bowl in a thin stream. Be careful don't do this with kids or dogs underfoot. The icing will gradually thicken, and increase in volume.

Look how thick and voluptuous it is! Stir in the vanilla extract.

Spread the icing atop the cupcakes.

Immediately add decorations, if you're so inclined they'll stick better while the icing is still warm.

Next, color some of the icing, if you like.

It's handy and easy to use a tablespoon cookie scoop to dollop the icing atop the cupcakes.

Use a spreader or spatula to smooth it out.

Lift the spreader gently, to leave a peak.

How about these for a baby shower, sports fans?

No doubt about it, cupcakes are cute. But if you're more into birthday cake.

Line your 8” x 2”-deep pan with parchment. Make sure your pans are a full 2” deep any less, the cake will overflow as it bakes. If you don't have a pair of 8” x 2” pans, use two 9” round pans. Or a 9” x 13” sheet cake pan.

To make two layers of the exact same size, weigh the batter.

Then pour half into each pan.

Like this. A scale certainly makes it easier, and it's a lot more accurate than simply eyeballing the batter.

Put the cake pans on a half-sheet pan lined with parchment. If there's any overflow, it'll be contained on the parchment. Certainly easier than cleaning the bottom of your oven. Plus, setting the pans on another pan makes them easier to handle no danger of sticking your oven-mitted thumb into the batter.

Bake the cakes for about 35 minutes, till they test done.

Once the cakes are baked, let them cool for 15 minutes in the pan. Run a table knife or spreader around the edge, to loosen the sides.

Turn out onto a rack, and peel off the parchment. It's wonderful to be assured that the cake won't stick to the bottom of the pan, isn't it?

I decided to cut the two layers in half around the circumference, to make four layers. Then I placed one layer on a serving plate, tore strips of parchment, and set them under the edge of the cake, to protect the plate as I applied frosting.

Do the “peak” trick again, to decorate the top and sides.

Grab the parchment and slide it out.

. revealing a perfectly clean serving plate.

Oh, yes. The Web team gave this cake an enthusiastic thumbs-up!

Note: The USFDA advises against consumption of raw eggs in any form. If you're worried about possible egg contamination and health issues, please be sure to use pasteurized egg whites in the frosting for these cupcakes or cake.

In a heavy saucepan, combine the water, corn syrup, sugar, and cream of tartar. Stir to blend.

Place the saucepan over medium heat, cover the pan, and bring the sugar mixture to a full rolling boil.

Remove the lid and continue boiling the syrup (without stirring) to about 242 F on a candy thermometer, or until the syrup spins a thread when a small amount is dropped from a spoon back into the boiling mixture.

Remove the syrup from the heat.

Place egg whites in a clean, grease-free bowl. Beat the egg whites and a pinch of salt with an electric mixer until the egg whites begin to hold soft peaks.

Continuing beating the egg whites while gradually adding the hot syrup in a thin, steady stream. Add the vanilla and continue beating for about 8 to 10 minutes, or until the frosting holds stiff peaks.

Frost the cake immediately the frosting will thicken more as it cools.

This makes enough to frost a large angel food cake, a 9-by-13-inch cake, or 2-layer cake.


I just used this receipt last week for the Easter cake. It turned out so good.

I container of white frosting,add ,1 8oz cream cheese. whip together .
Fold in 8 oz container of cool whip. Frost cake.

Hint I used only about 1/2 of the cool whip,taste to9 your preference. Enjoy
There is a product made by Rich (coffee creamer) called "Bettercreme". It is a liquid that you whip liked whipping cream. I get it at the local bakery supply store. You can check out the Rich website to find an outlet in your area.

Butter Cream Frosting
2 cups granulated sugar
1/2 cup water
3 eggs, beaten
1 1/4 pounds unsalted butter, softened
1/2 teaspoon vanilla extract

Syrup: Place sugar and water in a saucepan. Bring to soft ball stage, 240 degrees F.

Add butter and vanilla extract to the eggs. Add the syrup. Mix with electric mixer until desired consistency is reached.

Butter Cream Decorator Icing
Posted by CookinMom at recipegoldmine.com May 14, 2001

1/2 cup vegetable shortening
1/2 cup margarine
1 teaspoon vanilla extract or flavoring
4 cups confectioners' sugar
2 tablespoons milk* (or water)

Cream margarine and shortening. Add vanilla extract. Gradually add sugar, one cup at a time, beating well. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until cake is iced, or keep in fridge in an airtight bowl for up to 2 weeks.

Bring to room temperature and re-whip before using. Yield 3 cups.

For Chocolate icing: add 3/4 cup cocoa or 3 squares of unsweetened chocolate, melted add an additional 1 -2 tablespoons milk.

Hint: Milk makes the icing "crusty" water will keep the icing soft. You can also add 3-4 tablespoons light corn syrup to make it spreading consistency.

Pineapple flavoring is also excellent.

NOTE: For fancy cake decorating!

Butter Cream Icing
1 pound confectioners' sugar, divided
1/4 pound soft butter or margarine
1/8 teaspoon salt
1 teaspoon vanilla extract
3 to 4 tablespoons milk

Cream one-third of sugar with butter or margarine and salt in large bowl. Blend extract, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.

White Chocolate Cream Cheese Butter Cream
Posted by Marla at recipegoldmine.com 12/4/2001 6:32 pm

3 (3 ounce) bars good quality white chocolate
12 ounces cream cheese softened
3/4 cup unsalted butter softened
1 1/2 tablespoons lemon juice

Break the chocolate in to squares and place in a microwave safe bowl. Cook on HIGH, stirring every 15 seconds until almost melted. Remove from microwave and stir until completely melted. Allow to cool.

Beat cream cheese until soft and creamy. Gradually beat in the cooled chocolate until smooth. Beat in the butter and lemon juice. Re-beat at room temperature to insure smoothness before frosting.

Store 2 weeks refrigerated or 2 months frozen

Whipped Cream Frosting
5 tablespoons flour
1 cup milk
1 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract

In a saucepan dissolve flour with milk. Cook until a thick paste forms (this will look like wallpaper paste). Remove from heat and cover with plastic wrap until completely cool.

In a large bowl, add sugar, butter and vanilla extract. Beat with mixer to blend. Add flour paste to this mix and whip until sugar is dissolved. This takes about 10 minutes.

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Fluffiest White Chocolate Icing

The Fluffiest White Chocolate Icing is a silky smooth, melt-in-your-mouth icing. It is satiny, less sweet, and quite unusual. It’s made with a sweet white chocolate roux then mixed with butter until light and fluffy.

This is an old-fashioned icing recipe that I had as a child and is called “Ermine Frosting”. My neighbor used to bring us cupcakes with the most usual frosting. She called it “Satin Icing” because it was so smooth and creamy. I was lucky enough to snag the recipe from her before she moved.

How the Fluffiest White Chocolate Icing is Made

  • Sugar and flour are mixed with milk and cooked to make a sweet thickened roux. In this recipe, I reduced the amount of sugar and added white chocolate for another depth of flavor.
  • Once the roux is cooked, it is covered with plastic wrap and refrigerated until chilled. The roux will hold for at least 3 days before use.
  • When ready to make the icing, beat butter until smooth. Add the chilled roux a spoonful at a time while continually mixing.
  • Watch the magic happen. Add vanilla for a magical fluffy icing that is killer on chocolate cake.

Cooking Instructions For White Chocolate Roux


Fluffy Whipped Buttercream Frosting Recipe

In a medium bowl, use an electric mixer with a whisk attachment to whip butter at medium speed for 5 minutes or until soft and light in color.

Add the sugar, beating after each cup, and whip on low speed until fully combined. Frosting will appear dry. Add meringue powder and whip until combined.

Add vanilla, salt, and milk. Whip on medium speed for 10 minutes until frosting is very fluffy.

  • Whipped buttercream should be used immediately. Storing in the refrigerator would make the butter firm up and lose that lovely whipped texture.
  • This buttercream is softer than the traditional American style buttercream and can be used to pipe basic decorations like stars and shells. This frosting will also be great in a layer cake!
  • To Flavor: Experiment with your favorite extracts a little at a time until you get the desired flavor.
  • To Color: Use Icing Colors to brighten up your dessert!

Preheat oven to 350 degrees F.

In a food processor process the sugar about 2 minutes until it is superfine. Mix half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, combine egg whites, water, extract, and cream of tartar. Using a hand mixer or stand mixer, whip the egg mixture until foamy. Slowly sift the reserved sugar, beating continuously at medium/high speed. Whip until medium peaks form. The egg whites should make peaks that may droop slightly after a few moments.

Sprinkle some of the flour mixture in to dust the top of the egg mixture. Using a spatula fold in very gently. Fold in the remaining flour mixture with sprinkles in 2-3 parts, folding well each time.

Carefully spoon mixture into an ungreased angel food cake pan. Bake for 35 minutes then test for doneness with a wooden skewer or toothpick. (The skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan. My mom always propped the pan on top of a bottle.

This just happens to be a great bottle of beer supporting my fluffy cake.

Now on to the icing. Buttery, creamy icing is too heavy. Angel Food calls for fluffy, pillowy icing. Pink is best. This is the easiest frosting you'll ever make. And, perhaps the prettiest.

Fluffy Frosting

1-2 drops food coloring (red or pink will make pink)

Mix all except boiling water in large mixing bowl.

Add boiling water all at once and beat 5 to 7 minutes on high until light fluffy and good spreading consistency. Don't overbeat or the mixture will become grainy.

The icing was perfect! Light, fluffy, sweet and the perfect color of pink.

I promise you don’t need extra icing. It’s a variation of seven-minute style icing. It’s fluffy, sweet and just what Angel Food needs!

If you’ve made it this far, I’d love to welcome you and invite you to explore The Little French Bakery website a bit more.

Are you heading to Paris and looking for some tips and places to visit? I’ve compiled some of my favorites in:

Watch the video: Egg White Icing 3 ingredients only


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