This egg white frosting recipe makes a light, glossy, marshmallow-style topping using egg whites, sugar, water, and cream of tartar. It contains no butter, spreads easily over cakes and cupcakes, and is ready in about 15 minutes.
What Is Egg White Frosting?
Egg white frosting is a cooked meringue-style frosting commonly known as seven-minute frosting. It has a bright white colour, glossy finish, and soft marshmallow texture.
Unlike buttercream, it contains no butter or confectioners’ sugar. It tastes lighter and works especially well on chocolate, coconut, vanilla, lemon, and angel food cakes.
Why Does This Recipe Work?
Heating dissolves the sugar while whipping adds air to the egg whites. The egg proteins trap that air, creating a thick and fluffy frosting.
Cream of tartar stabilizes the egg whites, while optional corn syrup helps prevent graininess and gives the frosting a smoother finish.
Which Ingredients Do You Need?
- Egg whites: Create the frosting’s structure and volume.
- Granulated sugar: Sweetens and stabilizes the foam.
- Water: Helps the sugar dissolve evenly.
- Cream of tartar: Strengthens the egg-white foam.
- Corn syrup: Optional, but helps prevent crystallization.
- Vanilla: Adds classic frosting flavour.
- Salt: Balances the sweetness.
For the safest result, use pasteurized egg whites and heat the mixture to 160°F or 71°C.
Is Egg White Frosting the Same as Royal Icing?
No. Although both can contain egg whites, they have different textures and uses.
| Type | Texture | Best use |
|---|---|---|
| Egg white frosting | Soft, fluffy and glossy | Cakes and cupcakes |
| Royal icing | Firm and hard when dry | Cookies and decorations |
| Swiss meringue buttercream | Smooth, rich and buttery | Layer cakes and piping |
| Italian meringue buttercream | Stable and silky | Professional decorating |
This recipe is a butter-free cooked frosting. It remains softer than royal icing or buttercream.
How Do You Make Egg White Frosting?
1. Prepare the equipment
Make sure the cake is completely cool. Wash and dry the mixing bowl and beaters carefully because grease can stop egg whites from whipping properly.
2. Prepare a water bath
Add about 1 inch of water to a saucepan and bring it to a gentle simmer.
Place a heatproof bowl over the saucepan without allowing the bottom of the bowl to touch the water.
3. Combine the ingredients
Add the egg whites, sugar, water, cream of tartar, corn syrup, and salt to the bowl.
Whisk briefly until combined.
4. Heat and whip
Beat the mixture with a handheld mixer on medium-high speed for 6 to 8 minutes.
Continue until the frosting reaches 160°F or 71°C and forms stiff, glossy peaks.
5. Add vanilla
Remove the bowl from the heat. Add the vanilla and continue beating for another 1 to 2 minutes.
Use the frosting immediately because it begins to set as it cools.
How Do You Know When It Is Ready?
The finished frosting should look bright white, thick, and glossy.
Lift the beaters from the bowl. The frosting should form a peak that remains upright with only a slight curl at the tip.
Rub a small amount between clean fingers. It should feel smooth rather than grainy.
Why Is My Egg White Frosting Runny?
Runny frosting normally needs more heating or whipping.
Continue beating it over the simmering water until it reaches the correct temperature and holds stiff peaks.
Other possible causes include:
- Grease on the bowl or beaters
- Egg yolk mixed into the whites
- Too much water
- Incorrect measurements
- Stopping before the sugar dissolves
- High humidity
Why Is My Frosting Grainy?
Graininess happens when the sugar has not dissolved completely or starts forming crystals.
Keep the heat gentle, beat continuously, and check the mixture between your fingers before removing it from the heat.
Adding two teaspoons of light corn syrup at the beginning can also help create a smoother frosting.
Can You Use Carton Egg Whites?
Yes, but choose pasteurized carton egg whites labelled as suitable for whipping or meringue.
Some liquid egg-white products are intended mainly for cooking and may not create enough volume.
Use approximately 90 grams of liquid egg whites to replace three large egg whites.
Can You Make It Without Cream of Tartar?
Replace ¼ teaspoon cream of tartar with:
- ½ teaspoon lemon juice, or
- ½ teaspoon white vinegar
Both provide the acidity needed to stabilize the egg whites, although cream of tartar has the most neutral flavour.
How Can You Flavour Egg White Frosting?
Add flavouring after the frosting has formed stiff peaks.
Suitable options include:
- Vanilla extract
- Almond extract
- Coconut extract
- Lemon extract
- Peppermint extract
- Orange extract
Gel food colouring can also be added after whipping. Use a small amount because too much liquid may soften the frosting.
What Can You Use It On?
Egg white frosting works especially well with:
- Chocolate cake
- Coconut cake
- Vanilla cupcakes
- Lemon cake
- Angel food cake
- Spice cake
- S’mores cupcakes
- Fruit-filled cakes
You can pipe simple stars, peaks, swirls, and borders. It is not firm enough for detailed buttercream flowers.
How Should You Store It?
Egg white frosting is best used and served on the same day.
Keep the frosted cake covered and refrigerated if it will not be served soon. Humidity and long storage may cause the frosting to become sticky, lose volume, or release moisture.
Egg White Frosting Recipe Card
Prep time: 5 minutes
Cooking time: 8–10 minutes
Total time: 15 minutes
Yield: About 4 cups
Suitable for: 12–16 cupcakes or one 8-inch layer cake
Ingredients
- 3 large pasteurized egg whites, about 90 grams
- 1¼ cups granulated sugar, 250 grams
- ¼ cup water, 60 millilitres
- 2 teaspoons light corn syrup, optional
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Bring about 1 inch of water to a gentle simmer in a saucepan.
- Combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt in a clean heatproof bowl.
- Place the bowl over the saucepan without letting it touch the water.
- Beat with a handheld mixer on medium-high speed for 6 to 8 minutes.
- Continue until the mixture reaches 160°F or 71°C and forms stiff, glossy peaks.
- Remove the bowl from the heat and beat in the vanilla for 1 to 2 minutes.
- Spread or pipe the frosting onto a completely cooled cake immediately.
Recipe Tips
- Keep all equipment completely grease-free.
- Use caster sugar if your granulated sugar is very coarse.
- Do not let the bowl touch the simmering water.
- Check both the temperature and peak consistency.
- Add flavouring only after the frosting is fully whipped.
- Prepare the cake before starting the frosting.
Frequently Asked Questions
Does egg white frosting taste like eggs?
No. Properly prepared frosting tastes sweet and vanilla-flavoured with a light marshmallow texture.
Is egg white frosting the same as seven-minute frosting?
Seven-minute frosting is the most common form of cooked egg white frosting. The name comes from the traditional whipping time.
Does this frosting contain butter?
No. This recipe contains no butter, milk, or cream.
Can you make it ahead of time?
It is better to make it immediately before decorating because it becomes harder to spread as it cools.
Can you pipe egg white frosting?
Yes. It works for simple cupcake swirls, peaks, stars, and borders but not detailed flowers.
Can you torch the frosting?
Yes. Lightly torch the finished frosting for a toasted-marshmallow appearance, keeping the flame moving continuously.
Why is the frosting sticky?
It naturally remains slightly sticky because of its sugar and moisture content. High humidity can make it even stickier.
Can brown sugar be used?
Yes, but it produces a softer beige frosting with a caramel-like flavour instead of a bright white finish.